LOS CAMPOS from the BOO roastery is a sweet, clean, and delicately fruity coffee roasted for espresso. In the cup, you’ll first detect the sweet jam-like flavor of ripe apricots, complemented by a fresh citrus note of mandarin. The flavor then gradually develops a subtle pear note, followed by a finish of tonka bean tones with a slightly spicy to creamy character. The result is a harmonious coffee with a clean profile, pleasant sweetness, and a sufficiently full body. It works great as an espresso, but you’ll also enjoy it with milk.
This coffee comes from Costa Rica, specifically from the Los Santos region near Tablón del Guarco. At the Los Campos farm—which gave the coffee its name—it is grown by the Ramirez-Navarro family, who have been farming here for several generations. Alexis Ramirez was the driving force behind the farm’s development, passing on his passion for growing coffee to the entire family. In 2015, they built their own micro-mill, Los Campos, which gives them greater control over the processing. The coffee trees grow here at altitudes ranging from 1,750 to 2,000 meters above sea level, and the main varieties include Caturra and Catuai.
The family processes this lot using the white honey method. After hand-picking ripe cherries of the Red Catuai and Yellow Catuai varieties, the skin is removed, leaving only a very thin layer of pulp on the bean. The coffee is then slowly dried in a greenhouse on African beds for approximately 21 days and is turned regularly during the drying process. The white honey method helps preserve the clarity and freshness of the cup while adding a subtle sweetness and a fuller body. The result is a well-structured and pleasantly sweet coffee with a fruity character and a long, warm finish.
- Farm: Los Campos
- Farmer: The Ramirez-Navarro family
- Elevation: 1,750 m above sea level