Costa Rica - Los Campos

OriginCosta Rica

Roast levelMedium

ProcessNatural

Summary

A natural-processed blend from the Los Campos farm in Costa Rica's Los Santos region, run by the Ramirez-Navarro family. The coffee combines multiple varieties (Caturra, Catuai, Typica, Gesha, Milenio, Centroamericano, Esperanza) and harvest moments, all processed as naturals on raised beds. Grown at 1,750–2,000 masl, it offers a dark, fruity, slightly winey cup with notes of red plum, cherry, gooseberry, and dark chocolate.

AI-assisted description, based on roaster & cupping data.

Brew guide

V60

Coffee in: 15 g
Water: 250 g
Time: 2:15
Temperature: 92°C

Grind: medium

0:00Bloom with 50g of water for 45 seconds. (45 s)
0:45Pour 100g of water in a circular motion.
1:25Pour final 100g of water.

Use CAFEC ABACA filters and Third Wave Water light roast water. Total brew time around 2:15 to 2:30.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Cupping score: 86.5
Region: Los Santos (Tablón del Guarco)
Producer: Ramirez-Navarro family
Altitude: 1750 - 2000 m.a.s.l
Variety: Catuai, Centroamericano, Geisha, Caturra, Esperanza, Typica, Milenio
Notes: Gooseberry, Plum, Cherry, Dark Chocolate

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The roaster

Boo Modern Coffee Co.

Boo Coffee Roasters is a specialty coffee roaster based in Anderlecht, Brussels. The team roasts carefully selected single-origin coffees for both filter and e…

AI-assisted description, based on roaster & cupping data.

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