Coffee, Costa Rica, Espresso, Orange
Ricardo Perez has been growing coffee at Finca Santa Lucia for nearly 30 years. He partnered in 2007 with some neighbouring farmers to open a community mill which they named Helsar de Zarcero. As one of the first small-scale mills to open in the West Valley, they have become known to coffee growers throughout the region as a place where they can sell their coffee cherries and have them processed to maximize their quality. Even as more mills have opened, the team at Helsar is processing coffee from over 30 neighbouring farmers. Always looking for new ways to grow, Ricardo has invested in a cascara production plant, creating a sanitary space for the husks of the depulped coffee cherries to be dried and pasteurized. As far as we know, this is a one-of-a-kind facility, and it produces dried coffee cherry husks for tea, nutritional supplementation, and even for dyes. Ricardo’s latest project is a massive farm expansion, a nursery with dozens of experimental varieties, and an even smaller mill for producing smaller and more unique microlots.
This lot of lightly honeyed typica, villalobos and caturra comes from Ricardo’s own Santa Lucia farm, which he named after his eldest daughter. The red honey process brings out a deeper sweetness and heavier mouthfeel that we think works phenomenally as espresso.
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WHOLE BEAN COFFEE.
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We want to draw your attention to a subtle change on our labels, all of our labels now include both filter and espresso symbols. The reason for this is simple: all of our coffees have been prepared so that they are well suited to any brewing method. Different brewing methods will highlight different aspects of our coffees, making each brew unique. We will continue to classify any coffees we deem especially suited for brewing espresso.
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