Helsar de Zarcero is located in the West Valley of Costa Rica in the Llano Bonito de Naranjo microregion. This micromill was started by three families with the goal of adding value and providing traceability to the high quality coffee grown on their land. Ten families now work to produce and mill coffee at Helsar de Zarcero. Sustainable practices are used throughout the farm. Organic fertilizers are fermented on-site by mixing coffee cherry pulp and molasses, along with mined zinc, boron, and other minerals. Micro-organisms are cultured from soil collected on nearby mountains and added to the natural fertilizer in order to provide disease protection to the coffee plants. Helsar de Zarcero is committed to producing high quality microlots, and it shows in the cup, which is consistently round, rich, and very sweet. This particular microlot is the Villa Sarchi varietal, which is unique to Costa Rica. It is a mutant of Bourbon that was found in the small town of Sarchi.

Cupping Notes: Chocolate, dry acidity, lemon. Grown at an altitude of 1650-1800 meters,Aquapulped and Sun Dried

COFFEES OF COSTA RICA:

Costa Rica is the second smallest nation in Central America. Nestled between Nicaragua and Panama, the name means “Beautiful Coast.” Famous for its democratic government and peaceful political tradition, Costa Ricans are also proud of their educational system. Approximately 90 percent of the people are literate; one of the highest literacy rates in the world.

Coffee was first introduced to Costa Rica in 1808 by Cuba. At the time, the country was in desperate need of an exportable and taxable crop. Coffee now accounts for one-quarter of the country’s income from exports, placing it first on the list of commercial crops which also include: bananas, sugar cane, tobacco, cotton and cocoa.

Costa Rica produces about 2.6 million bags of washed Arabica coffee from over thirty thousand farms, ranging in size from a few acres to several thousand acres. The coffee is grown primarily in the Meseta Central, the countryside surrounding the capital. This central plateau is surrounded by rugged mountains, including several volcanoes, two of which are still active.

Four of the most famous coffee districts are: San Marcos de Tarrazu, Tres Rios, Heredea’ and Alajuela. Grown on both the Atlantic and Pacific slopes, the altitutes range from 1,600 to 5,500 feet. Pacific growth comes in four grades. Strictly Hard Bean, accounting for nearly 40 percent of the crop, is the top grade indicating coffee grown above 3,900 feet. The next grade is Good Hard Bean, indicating coffee grown from 3,300 to 3,900 feet, followed by Hard Bean and Medium Hard Bean, Atlantic growth is graded by altitude as well, titled as high grown, medium grown and low grown Atlantic.

Costa Rica beans are usually identified by where the bean is grown, the name of the estate or farm (finca), or by the name of the cooperative where they are processed. The typically bluish, well-polished beans make a classically complete coffee. Costa Rican coffee has a well-balanced body, flavor and acidity, creating a wonderfully clean and flavorful cup.

One of the most famous coffee plantations in Costa Rica is William McAlpin’s Hacienda La Minita. His farm produces between 1.2 and 1.45 million pounds of top quality green coffee each year. Hand picked and hard sorted, the best 150,000 pounds will be sold under the estate name La Minita Tarrazu, know for its perfection from the cherry to the cup.

U-Roast-Em is proud to be a supplier of La Minita Tarrazu Coffee . Priced surprisingly lower than most estate coffees, many specialty coffee experts believe that this is one of the world’s finest coffees.

100% Arabica