Costa Rica - Los Campos
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.
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
- Cupping score
- 86.5
- 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 Coffee Roasters is a specialty coffee roaster based in Anderlecht, Brussels. The team roasts carefully selected single-origin coffees for both filter and e…
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