History & Origins
Helsar de Zarcero is a mill that was established in 2004 by Ricardo Perez and a partner, during the nascent stages of Costa Rica’s “micromill revolution.”
The mill was established by the partnership of Ricardo Perez Barrantes and the brothers Marvin and Felipe Rodriguez.
In 2004, he sought financing for the purchase of some Penagos processing equipment and built a small mill on his farm to begin processing his own coffee.
The mill began as a way for the three to process coffees from their own farms, and later evolved to become a service for other producers in the West Valley region to create their own micro lots. Helsar saw an opportunity to build the micro mill revolution and community in their area by offering a service to other producers growing great coffee, but lacked the means to create their own lots.
It started with just a depulper and some raised beds, and today Helsar de Zarcero serves a few dozen farms, including a few of the Perez family’s own. In Helsar’s first year of production they yielded 250 bags. In 2016, the micromill produced 5000 bags, 15% of which was organic certified.
Ricardo & Isabel are third generation coffee farmers and it appears this tradition will continue as their daughter Lucía takes on more responsibility at Helsar.
Multiple award winning organic farm and mill including Cup of Excellence.
Terroir & Growing Conditions
Located in Costa Rica’s West Valley region, specifically in the Naranjo micro-region of Llano Bonito, Helsar de Zarcero benefits from the area’s distinctive terroir. West Valley enjoys consistent rains and altitudes ranging 1,300 to 1,650 meters.
The Helsar Micro Mill is located in the West Valley on a high ridge in the area of Alajuela, in the coffee areas of both Zarcero and Naranjo. They grow 100% Arabic coffee varieties at an altitude from 1650 to 1800 meters (5400 feet to 5900 feet) above sea level.
The West Valley enjoys a pleasant climate year round with distinct wet and dry seasons.
His farm’s soil, microclimate and altitude were all uniquely favorable for producing dense, sweet and flavorful cherries.
Higher elevations here (1,200-1,700 meters) create more complex flavor development, with coffees displaying chocolate and fruity notes. The volcanic soil characteristic of Costa Rica’s coffee regions provides essential minerals and nutrients that contribute to the complex flavor development of the coffee. Located at 1700 masl, the farm produces only clean, organic, chemical free product.
Processing & Production
The mill uses the latest in low impact aqua pulping machinery.
For the most part, each producer’s lots are processed separately so that they may create micro lots to sell to buyers that consist of their coffee alone. Scheduled days and times are allotted to each producer to bring cherry to the Helsar mill to be processed.
Most of the coffee is fully washed, but Helsar is also experimenting with some honey processed coffees on drying beds, and a newly built facility for producing cascara - a fruit tea made from the pulp, or skin of the coffee cherry.
The Santa Lucia is semi washed meaning that just the smallest amount of mucillage is left to dry on the husk; this imparts a slight fruitiness once the coffee has been fully dried and milled.
The patios at Helsar are covered to dry to the coffee more slowly.
The family advocates for environmentally sustainable practices and in addition to their organic certified coffees, they aim to become Costa Rica’s first carbon neutral micromill. They use both collected rain water and fresh water to process cherries in the eco-pulpers.
The mill has pioneered innovative processing techniques, including their cascara production. Since 2012, the University of Costa Rica and Helsar Micromill have been researching the possibility of creating food-grade cascara using modern technology, pasteurization, and specialization.
The room is sterile, equipped with modern machinery that depulps, cleans and dries the cascara under 100% controlled conditions. This cascara comes from Santa Lucia farm in Costa Rica’s West Valley which also belongs to Ricardo and Mariana.
Cup Profile & Tasting Notes
Coffees from Helsar de Zarcero showcase the classic West Valley profile with distinctive characteristics. Cup Characteristics: Soft, round with vanilla overtones. Exotic, dry aroma of dark fruit, plummy.
Tasting Notes: Rich cocoa fragrance , buttery toffee aroma, smooth sweet caramel flavor, balanced acidity.
Aroma Notes: Caramelised Sugar, with a hint of Chocolate. Tasting Notes: Praline initially with hints of Pecan nut and a smooth Maple Syrup like back taste.
The well composed and balanced sweet clean cup has caramel-toffee notes and sweet-floral and citrus notes with a dark chocolate finish. It provides a crisp complex fruit acidity along with a round, creamy and juicy mouthfeel.
Description “Medium, creamy body. Fresh blackberry aroma & mellow acidity. Finishing with honeycomb sweetness.” The mill’s various processing methods create distinct cup profiles, with notes of macadamia, apricot, tea with a grape finish.
Different processing methods yield varying characteristics: their washed coffees display clarity and brightness, while honey processed lots exhibit enhanced sweetness and body. The mill’s commitment to precise processing and quality control ensures consistent expression of the West Valley’s characteristic smooth body and pleasant acidity, with each lot reflecting both the terroir and the specific processing approach employed.