Los Campos
- Los Santos, Tablón del Guarco, Los Campos, Costa Rica
- White Honey
- milk chocolate, hazelnuts, orange
- 1750 meters
The cup is distinctly harmonious and sweet, with notes of milk chocolate and hazelnuts, refreshed by a subtle touch of ripe orange. The acidity is soft and juicy, beautifully balanced with the sweetness of the white honey process. The body is silky and smooth, with a clean, chocolate-nut finish and a delicate citrus aftertaste.
*The price includes VAT. All our coffees are whole beans. Grinding per request.
Specifications
Flavor profile
milk chocolate, hazelnuts, orange
Aroma
- Chocolate
- Floral
- Fruity
- Funky
- Spicy
Roast profile
- Light
- Medium
- Dark
Optimal quality
Days 15–74 after roasting
Store coffee in a dry and cool place. For optimal quality, consume within 7 days of opening the bag.
Make coffee at home
Coffee: 18 g
Yield: 42 g
Extraction time: 26–27 sec
Water temperature: 94 °C
Water TDS: 90 mg/l
Grinding: very fine (approximately 200–300 μm)
PRECAUTION INSTRUCTIONS:
1.) Clean the filter basket before starting – make sure it is dry and clean.
2.) Drain the remaining water from the machine.
3.) Accurately dose 18 g of freshly ground coffee into the filter basket.
4.) Evenly level the ground coffee and press it down with a tamper to remove all air from the coffee cake.
5.) Insert the portafilter into the machine. Start the extraction immediately, aiming for 26–27 seconds and a yield of 42 g.
Coffee: 15 g
Water: Cold water 150 ml
Time: approximately 3 minutes
Grinding: medium fine (400–500 μm)
PREPARATION INSTRUCTIONS:
1.) Fill the lower part of the coffee maker with cold water up to the safety valve.
2.) Place 15 g of freshly ground coffee into the coffee maker filter. Lightly flatten the coffee, without excessive pressure.
3.) Once you have assembled the upper and lower parts of the coffee maker, place it on a medium-hot heat source.
4.) When the water in the lower part has boiled, it will slowly pass through the coffee and collect in the upper part. Then remove the coffee maker from the heat source and serve.
Coffee: 15 g
Water: 150 ml (cold water)
Preparation time: 3–4 minutes
Grinding: extra fine (approx. 50–100 μm)
PREPARATION INSTRUCTIONS:
1.) Pour 150 ml of cold water into the coffee pot and add 15g of freshly ground coffee to the surface of the water.
2.) Let the coffee sit on the surface of the water until the water boils. Then stir the coffee thoroughly and quickly with the water.
3.) When a thick foam begins to form in the coffee pot, remove the coffee pot from the heat.
A story about coffee
The Story of Los Campos Estate
In the mountainous regions of Costa Rica, where morning mist rises above the coffee trees and surrounding forests provide natural protection against extreme weather conditions, lies the family-owned estate Los Campos. The farm is managed by the Ramirez-Navarro family, whose story begins with Mr. Alexis Ramirez — a devoted farmer who, through deep respect for the land and unwavering dedication, laid the foundations of quality that the family continues to uphold today. His vision remains the guiding principle behind every decision, from planting new varieties to shaping the final cup profile.
In 2015, the family took a decisive step forward by building their own micro-mill, Los Campos. This milestone allowed them to gain full control over processing, quality, and traceability. Transitioning from the traditional cooperative system to direct trade marked a turning point — bringing greater freedom to experiment, increased responsibility toward customers, and, above all, a clearer identity for each individual lot.
Caturra and Catuai are the predominant varieties grown on the estate, developing remarkable sweetness and elegance in the high-altitude environment. At the same time, the family invests in the future by planting F1 hybrids such as Esperanza, Milenio, and Centroamericano, introducing greater resilience and complexity. At the highest point of the farm, around 2,000 meters above sea level, Gesha is cultivated within a forest-protected microclimate that enables exceptional aromatic precision.
Los Campos brings together classic and modern processing techniques. From meticulously executed washed profiles to advanced aerobic and anaerobic fermentations, every process reflects careful control of temperature, time, and microbiological activity. The result is coffee with defined structure, transparent terroir expression, and distinctive sensory clarity.
Coffee from Los Campos is more than a harvest; it is the continuation of a family legacy — where tradition meets innovation, process control meets future vision, and respect for the land meets the ambition to produce outstanding specialty coffee.
