Los Campos
Summary
Los Campos is a single-farm coffee from Costa Rica, grown in the Los Santos region at 1750-2000 m by Don Alexis Ramirez and the Ramirez-Navarro family on their farm in Tablón del Guarco. It is made from the rare Milenio F1 hybrid (cross between Sarchimor and Rume Sudan), processed as extended honey: aerobic fermentation and slow 25-day drying on African beds with much mucilage retained. The cup is silky and sweet with notes of melon, almond, milk chocolate and macadamia nut, soft juicy acidity and a persistent sweet finish.
Espresso
- Coffee in
- 18 g
- Coffee out
- 40 g
- Time
- 25 s
V60
- Coffee in
- 18 g
- Water
- 300 g
- Time
- 2:45
- Temperature
- 92°C
Pour water in a slow spiral.
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
- Producer
- Don Alexis Ramirez
- Altitude
- 1750 - 2000 m.a.s.l
- Variety
- Milenio
- Notes
- Milk Chocolate, Almond, Melon, Macadamia
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The roaster
Bordeaux-based Café Piha is a specialty coffee roaster and café born from wind, travel, and a New Zealand beach. Founders Pierre and Carole named it after a ki…
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