Costa Rica Helsar de Zarcero comes from Llano Bonito de Naranjo in the West Valley, one of Costa Rica’s most recognised coffee-growing regions. Helsar de Zarcero is led by the partnership of Ricardo Pérez Barrantes and the brothers Marvin and Felipe Rodríguez, who have developed a mill known for sustainable production, precise processing and high-quality coffees.

Helsar de Zarcero also works with approximately 30 families in the region. The mill receives only ripe cherries and pays farmers a premium price for them. This approach encourages selective picking, improves raw material quality and creates a clean, distinctive regional coffee profile.

Alongside coffee, the area also produces avocado, lemon, banana, apricot and corn. The mill is strongly focused on environmentally responsible practices: it uses both collected rainwater and fresh water for processing, and every year around 700 trees are planted to offset the carbon produced by their equipment. Since 2012, together with the University of Costa Rica, Helsar has also researched the use of coffee pulp waste to create food-grade cascara using modern technology and pasteurisation.

VARIETAL, PROCESS

Helsar de Zarcero is composed of Caturra, Catuai and Typica. Caturra and Catuai are widely grown in Costa Rica and, when carefully cultivated, often produce clean sweetness, balanced acidity and pleasant fruit character. Typica contributes elegance, delicate structure and a more classic aromatic expression.

This coffee is fully washed. In this process, ripe cherries are depulped, the mucilage is removed, and the coffee is washed and dried. Helsar de Zarcero uses eco-pulpers, collected rainwater and fresh water during processing, allowing for a more responsible use of natural resources. The washed process highlights clarity, flavour precision, elegant acidity and a sweet, balanced cup character.