The Tres Milagros farm is a 105-hectare estate built from two plots; Tobosí and Higuito, which are 43 and 62 hectares respectively. Not all land is planted with coffee; an estimated 30 percent is forest area. Despite being only a couple hundred meters from each other, the two plots are quite different in topography. The Tobosí lot is almost completely flat and enjoys much shade from Poro trees which introduce nitrogen back into the soil. Australian pines provide further shade protection and serve as windbreakers. In contrast, the Higuito has many more hills and a greater exposure to the sun.

Every detail is thought of at Tres Milagros and every decision is taken consciously to obtain the best results in terms of farm productivity and quality. Nine years ago, however, this was a completely different story. The farm has been owned by an entrepreneurial Honduran family for over forty years, but with time had fallen to mismanagement. In 2010, Nelsyn Hernandez moved from Honduras to Costa Rica to revive the farm and make it what it is today.

Nelsyn, an agronomic engineer, encountered many problems at the farm. The coffee varieties had not been renovated for years, there were instances of theft on the farm, and productivity was very low. Through an integrated approach of hiring more qualified employees, replanting trees, changing the agricultural management, and implementing strategic fertilizing techniques, Nelsyn has been able to increase productivity to the viable levels the farm experiences today.

In 2013, Nelsyn met Camilo Merizalde, which opened up the next chapter of operations on Tres Milagros. Camilo is a native Colombian who runs successful coffee farms in his home country. In the search for better coffee and opening up new opportunities, Camilo traveled to various coffee origins and fell in love with Tres Milagros. Now that the agricultural processes were in better shape, Nelsyn set his sights on improved processing; Camilo was the perfect mentor to guide him.

Processing details; Harvest cherries above 24 brix's, cherries are soaked in water for 2 hours. Anaerobic Cherry fermentation on tanks for100 hours. Coffee is sun dried on African beds for 19 days. Final humidity stabilization for 5 days under shade. Coffee is finally stored in grain pro bags.