Costa Rica - Los Campos

This lot is a natural blend, assembled from multiple varieties and multiple moments of the harvest across the Los Campos farm.

Each component is processed as a natural at the family's own micro-mill: whole cherries are dried on raised beds with regular turning to ensure even drying, allowing the sugars and fruit compounds from the skin to gradually work their way into the bean. The approach is deliberate, rather than applying elaborate fermentation techniques, the focus here is on letting each lot dry cleanly and express its own character.

The different varieties, growing conditions, and harvest timing across the season each contribute something distinct to the final composition. The whole is more interesting than any single part would have been on its own.

Dark, fruity, and slightly winey, a natural that feels like a slow evening rather than a bright morning.

The cup opens with red plum: ripe, rich, and with a gentle tannic depth. Cherry follows, full and juicy, with that slightly fermented edge that gives the coffee its winey character. Gooseberry adds a bright, tart lift that keeps everything from feeling heavy, while a finish of dark chocolate grounds the whole thing with warmth and length.

Complex and satisfying, the kind of cup that rewards patience and a slow brew.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals.

Filter coffee:
We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
Use 15g of coffee, water at 92°C, and a medium grind size.

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

Total brew time should be around 2:15 to 2:30.

Enjoy the coffee!