Helsar Natural - Costa Rica

Raspberry, Milk Chocolate, Floral

• Country: Costa Rica

• Region: Naranjo

• Farmer: Ricardo Perez Barrantes

• Elevation: 1,750 meters above sea level

• Processing: Red honey, dried on tiered raised beds

• Varietals: Typica, Villalobos, Caturra

Costa Rica Helsar: Natural Process Coffee from the West Valley

Helsar de Zarcero brings together the work of 35 coffee-producing families in Costa Rica’s West Valley. Located in the Naranjo and Llano Bonito area, the micromill has built a reputation around careful processing, collaboration and a commitment to continually improving coffee quality.

Helsar may also be a familiar name to those who have enjoyed our Santa Lucia coffee. Santa Lucia and producer Ricardo Pérez Barrantes are closely connected to the Helsar micromill, giving this coffee a link to a producer relationship we have featured before — this time through a naturally processed lot representing the broader Helsar producer community.

About Helsar de Zarcero

Helsar de Zarcero is a community micromill working with approximately 35 farming families throughout the West Valley. Coffees are grown between 1,500 and 1,700 metres above sea level, with Caturra, Catuai and Villalobos among the varieties cultivated by the group.

The micromill was established to give producers greater control over how their coffee is processed and, ultimately, how its quality and value are expressed. Today, Helsar serves as a central processing point where coffee from surrounding farms can be carefully handled, dried and prepared with a strong emphasis on quality.

Our previous Santa Lucia coffee offered one introduction to the people behind Helsar. This natural lot broadens that story, highlighting the work of the larger community of producers connected to the mill.

Natural Processing at Helsar

Natural processing takes a very different approach from the red honey process used for our previous Santa Lucia release. Instead of removing the skin and some of the fruit before drying, the entire coffee cherry is left intact and dried around the seed.

Keeping the fruit in place extends the coffee's contact with the sugars and organic compounds within the cherry as it dries. When carefully managed, this can encourage greater sweetness, fuller body and more pronounced fruit character in the finished cup.

It also demands precision. Whole cherries contain significantly more moisture than depulped coffee and must dry slowly and evenly. Careful sorting, turning and monitoring help manage fermentation and prevent undesirable flavours from developing.

At Helsar, that processing expertise allows the natural method to build complexity while preserving balance and clarity — producing a coffee that is expressive without losing its underlying structure.

A Different Expression of the West Valley

Costa Rica is particularly well known for its honey processing, making this natural lot an opportunity to experience another side of the country's coffee production.

Caturra, Catuai and Villalobos grown at high elevations provide the foundation, while whole-cherry drying introduces another layer of sweetness, body and fruit character. The result is a distinctly different expression from the Red Honey Santa Lucia we've previously featured, while remaining connected to the same community and micromill.

Why Choose Helsar?

Natural Process: Whole coffee cherries are dried intact to encourage sweetness, body and fruit complexity.

Community Produced: Helsar represents the work of approximately 35 farming families in the West Valley.

High-Elevation Coffee: Grown between 1,500 and 1,700 metres above sea level.

A Familiar Connection: Helsar is closely connected to Santa Lucia and Ricardo Pérez Barrantes, whose coffee we've previously featured at Transcend.

Costa Rican Varieties: Featuring Caturra, Catuai and Villalobos grown in Naranjo and Llano Bonito.

Experience Costa Rica Helsar

Helsar offers a new expression of a producer community we already know.

The Helsar Natural, sourced from the Naranjo region of Costa Rica, represents the meticulous work of producer Ricardo Perez Barrantes. Processed at the mill using the natural method, this coffee is roasted by Transcend Coffee. While natural-processed coffees are often celebrated for their heavier body and pronounced fruit-forward profiles, this specific lot highlights a distinct interplay between bright raspberry acidity, delicate floral aromatics, and a smooth milk chocolate finish.

When evaluating the complexity of such a profile, it is helpful to reference a flavor wheel to better identify the nuances between the fruit and cocoa characteristics. Grown at elevations between 1500 and 1750 masl, the coffee reflects the unique microclimate of Naranjo. By focusing on careful drying techniques, the producer ensures that the inherent sweetness of the cherry is preserved, resulting in a cup that balances traditional comfort notes with vibrant, high-altitude clarity.