Costa Rica Helsar -Eliomar Lopez- Archived Review 2017

Costa Rica Helsar -Eliomar Lopez- Archived Review 2017


THIS COFFEE HAS SOLD OUT. Eliomar Lopez is a crowd pleasing coffee, core sweetness that's sure to please a wide audience, and for the roaster, a relatively forgiving coffee to roast. Sweet nut tones, milk chocolate, marzipan, and hazelnut spread. City+ to Full City+. "Classic" toned espresso.

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Additional Info

Cultivars Caturra
Processing Method Mechanically Washed
Grade SHB
Appearance .2 d/300gr, 15-17 Screen
Arrival Date August 2017 Arrival
Roast Recommendation City+ to Full City+ will yield crowd pleasing results
Region Llano Bonito, West Valley
Organic No
Farm Gate Yes
Recommended for Espresso Yes



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Eliomar Lopez is a farmer in Llano Bonito de Naranjo, West Valley, Costa Rica. He has worked in tandem with the Helsar de Zarcero mill for a few years now to process his coffee, and we have a long relationship with the Helsar mill going back 10 years now. I suppose the reason we turn to Helsar for coffee, and the reason Asdrubal delivers his coffee fruit there are the same: They are excellent at processing coffee from fruit to dried pergamino to ready-to-export green coffee beans. Each year they refine their process, and under the guidance of Ricardo Perez Barrantes the recent improvements include more raised drying beds, more warehouse space to rest coffee (reposo) and new dry milling equipment. Eliomar's coffee is all Caturra, and processed as what they refer to as "white honey", where most of the cherry and fruit are mechanically removed and then the coffee is then soaked before laying out to dry on patios and raised beds (they alternate between the two). This type of processing is much closer to a fully washed coffee than what is considered a full "honey", where some of the fruit is left intact during the drying phase.

This lot from Eliomar Lopez showed sweet nut tones in the cup, and milk chocolate aromatics in both our City+ and Full City Roasts. The dry grounds had cookie-like qualities, brown sugar, raisin, and walnut in the lighter of the two roast, and a choclate covered almond scent at Full City. The wet aroma echoed these smells, with inflated caramely sweetness in the wetted crust. Brewing the City+ yields a pleasant cup, clean sweetness and mild acidity, hazelnut chocolate, and marzipan flavors. A cup profile built on a base of brown sugar and nut flavors, Eliomar Lopez is the crowd pleasing type, a core sweetness that's sure to please a wide audience, and for the roaster, a relatively forgiving coffee to roast. My Full City roast was definitely on the fast side, and stil delivered mouthwatering sweetness, rich chocolate brownie bittersweetness and a finish unincumbered by smokey or ashy flavors that can come from scorching. Eliomar's coffee serves as a classic toned espresso too, my FC roast being loaded with layers of dark cocoa and sugar browning notes, hazelnut spread, and silky mouthfeel. A perfect espresso to serve with a lemon peel shaving on the rim.