Santa Lucia

Helsar de Zarcero is a co-op off organic coffee producers. The initial idea came from three farmers of Santa Lucia Farm but grew to other towns with farms at an average altitude of 1,700 M.A.S.L, temperature of 21° with an average rainfall of 2,400 mm per year. The success of the coffee has given great opportunities to farms and small producers who, for the most part, did not have the possibility of investing in the process.

Honey process originated in Costa Rica. After the 2008 earthquake, Costa Rica was left with water shortages. Coffee Producers were seeking ways water-saving methods to continue coffee production - this is where they came up with Honey Process.

The coffee cherry is still de-pulped mechanically, but less flesh is removed. There are different shades of Honey - White, Red, Black and Yellow. The difference is the amount of pulp left on the bean and the drying time.

Due to the coffee spending less time in water - less fermentation is occurs. Due to the shorter fermentation not as much sugar of the bean is converted to acid. Costa Rica is known for it's eco friendly processes - the honey process uses less water than other processes such as natural and washed.

This coffee is a Red Honey process. Red honeyed coffees tend to be full bodied with strong, front forward fruity notes with a balanced acidity. When cupping we found the cup to have delicious floral and nutty notes.