Costa Rica Helsar -Miguel Rojas

Subtle top-note complexity in the cool cup, cinnamon stick, apple, pear, a 'fresh' malic acidity tying it all together. Dense sweetness light to dark. City to Full City+. Great for espresso.
Out of stock
87.9
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Machine Washed
Drying Method Patio Sun-dried
Arrival date Jun 22 2015
Lot size 45bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade SHB
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations City to Full City+, with sweetness dominating light to middle roasts, and smokey roast tones overtaking as you hit 2nd snaps
Weight 1 LB
This is a separated lot from Miguel Rojas, who's coffee was bought and processed at the Helsar de Zarcero micromill. It stood out on a table of coffees cupped while in Costa Rica as having the balance we look for from a clean example for the region, and showed additional fruited and spice characteristics which more than informed our purchase! This coffee deserves it's own spotlight, and the Helsar mill was one of the first in the region to break up lots by individual producer instead of bulking coffees together. The coffee quality is due in part to the excellent processing methods at this mill and the manager, Ricardo Perez. Each year they make improvements, recently adding new dry milling equipment and warehouse space for improved storage of coffee in the resting phase (reposo). Helsar uses forced demucilage equipment to machine-wash their coffee, an efficient method with low environmental impact that has similar outcomes to traditional wet-fermentation processing. As for the farm, the vast majority of Miguel's finca is planted in Caturra cultivar, and this is a separation of solely this cultivar.
The dry fragrance of Miguel Rojas' coffee shows a fair amount of dry spice notes, cinnamon and clove come to mind, and threading the needle between raw, minimally processed sugars, and a more refined sweetness, like white table sugar. A floral aspect is released from breaking through the wet crust, like perfumed sugar, fragrant butterscotch. The cup of City roasts is dominated by caramel sugars and butter toffee, a apple-like flavor coming up as the cup cools. The acidity is also a lot like apple juice, a sort of 'fresh' aspect injected in the profile, tying cup flavors together. Fruited tones seem a bit more apparent as you pass the City+ roast level, not straying too far from elements of apple and pear, and a pleasant cinnamon-stick hint rounds out a bittersweet chocolate feature in the finish. This is an extremely clean brewed coffee, and the toffee-like sweetness is what lingers in the aftertaste. And as espresso, expect a healthy dose of fruited cocoa, and wonderfully tart citrus aspect (which took me by surprise!).