Country: Costa Rica
Farmer: Ricardo Perez Barrantes
Elevation: 1,750 meters above sea level
Processing: White honey, dried on tiered raised beds
Varietals: Typica, Villalobos, Caturra
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.
Director of Coffee at Transcend Coffee