The Facusse family has a special relationship with their Finca Tres Milagros farm, which they have been lovingly tending to for over half a century. The family's farm is located at an altitude of 1,550 meters above sea level, where coffee grows in the shade of majestic trees. This coffee is regularly fertilized with something nutritious, and when time passes, it is carefully picked by hand and soaked to remove the unripe berries.
Ripe red cherries are first placed in polypropylene bags and then in tanks for fermentation. In these tanks, cherries are fermented anaerobically for 96 hours. Next, the cherry is dried for about 20 days and stored in the warehouse for another 2-3 months.
After preparing such coffee, you will feel blackberry, lychee, cocoa. It turns out a kind of coffee dessert, which does not even need a cake.
