Ricardo Pérez and his daughter Marianna represent four generations of commitment to exceptional coffee at Finca Santa Lucía and Helsar de Zarcero in the West Valley. After two decades of organic certification, the family took a deeper regenerative path in 2015—gradually renewing plantings, adapting varieties, and applying their own compost. Their pioneering mill, founded in 2004, has reshaped Costa Rica’s coffee landscape by supporting dozens of small producers, developing food-safe cascara with the University of Costa Rica, and experimenting with anaerobic and honey processes using slow dehumidifier drying. Together, Santa Lucía and Helsar redefine regenerative coffee by placing soil health, biodiversity, and cup quality at the center of everything they do.