This year the quality was very high – Ricardo thinks it has to do with last year being a very low harvest and the trees being very healthy and looking happy. The picking this year was especially good, again leading to more sweetness and complexity in the cup. When I cupped it in March in Costa Rica, it reminded me of why I first fell in love with coffees from Helsar – stone fruits, milk chocolate, cane sugar – who doesn’t like to drink that, right?
When I first cupped it in Costa Rica, I thought it would make an excellent espresso. The coffee itself is mostly Caturra and is from producers from the Llano Bonito de Naranjo region, which is the area that basically surrounds the Helsar mill in the beautiful West Valley region of Costa Rica. This region is so beautiful, it doesn’t look like a traditional coffee region, as the coffee farms blend into green pastures reminiscent of the Swiss alps.