Santa Lucia - Costa Rica
Fresh Berries | Caramel | White Chocolate
WHOLE BEAN COFFEE. CHOOSE BAG SIZE ABOVE.
- Country: Costa Rica
- Region: Naranjo
- Farmer: Ricardo Perez Barrantes
- Elevation: 1,750 meters above sea level
- Processing: White honey, dried on raised beds
- Varietals: Typica, Villalobos, Caturra
For the 2017-2018 harvest, Josh decided to split his purchase between a red honey processed coffee for espresso and this white honeyed coffee that we think is perfect for filter. The difference between the two lots is that the extra mucilage left on the red honey makes for a deeper flavour profile, but the lighter white honey makes for a juicier and yet more delicate brew.
Santa Lucía is a pristine tract of canopy rainforest on the side of an old volcanic mountain. To us at Transcend, Santa Lucia is a gem of a coffee. Not only because the coffee is exceptionally delicious year after year, or because the area surrounding the farm is stunning, but because the people behind it are some of the most genuinely passionate and progressive we’ve met in coffee. Ricardo Perez Barrantes started growing coffee here in 1986 with a commitment to environmentally sustainable production. He was among the first in the West Valley to start his own micro-mill, and see the potential to include coffee growers from his surrounding community. Being the progressive growers that they are, Ricardo’s daughter Mariana visited Canada to learn about coffee roasting and espresso making with a desire to better understand how Santa Lucia is perceived by Canadian consumers. This means that between growing and roasting this coffee has gotten better every year we’ve bought from them.
Ricardo Perez has been growing coffee at Finca Santa Lucia for 27 years. Until recently, most coffee in Costa Rica was blended into regional markers (such as Tarrazú) and sold to buyers in large lots. During this process, producers had no control over their own agricultural product, and never saw their coffee through to an export ready product. When the larger coffee companies started reducing their purchases in Costa Rica, Ricardo decided to take more control of his product by setting up a small wet mill near his home. Ten years later, that mill (Helsar de Zarcero) has grown in its operational capacity and now receives coffee cherries from forty neighbouring farms.
Ricardo Perez and his daughter Mariana at the Helsar micro-mill, 2014 sourcing trip.
Josh tries his hand at harvesting coffee cherries, 2014 sourcing trip.
Ricardo inspects coffee leaf rust damage on the Santa Lucia farm, 2014 sourcing trip.
Our coffee, from Santa Lucia, drying on raised beds on Ricardo's father's farm in Sarchi, 2014 sourcing trip.
Ricardo and Mariana inspecting coffee for quality, 2014 sourcing trip