{"product_id":"costa-rica-los-campos-seasonal-espresso","title":"Costa Rica - Los Campos - Seasonal Espresso","description":"\u003cstyle\u003e\n  .coffee-tabs {\n    margin-top: 1rem;\n    border-bottom: 2px solid #ddd;\n    display: flex;\n    gap: 1rem;\n  }\n\n  .coffee-tab {\n    padding: 0.5rem 1rem;\n    cursor: pointer;\n    font-weight: bold;\n    border-bottom: 3px solid transparent;\n    transition: border-color 0.3s;\n  }\n\n  .coffee-tab.active {\n    border-bottom: 3px solid #333;\n    color: #333;\n  }\n\n  .coffee-tab-content {\n    display: none;\n    padding: 1rem 0;\n  }\n\n  .coffee-tab-content.active {\n    display: block;\n  }\n\u003c\/style\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eLos Santos, Tablón del Guarco, Costa Rica | White Honey | Seasonal Espresso\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"coffee-tabs\"\u003e\n  \u003ch3 class=\"coffee-tab active\" data-tab=\"story\"\u003eThe Story\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"process\"\u003eThe Process\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"cup\"\u003eThe Cup\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"recipes\"\u003eRecipes\u003c\/h3\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content active\" id=\"story\"\u003e\n  \u003cp\u003e\n    We're back with another coffee from \u003cstrong\u003eLos Campos\u003c\/strong\u003e, and this time, it's for espresso.\n    After the Los Campos Blend won us over as a filter coffee this season,\n    we wanted to explore what the Ramirez-Navarro farm could offer in the cup under pressure.\n    This lot, a \u003cstrong\u003eWhite Honey Red \u0026amp; Yellow Catuai\u003c\/strong\u003e, gave us the answer.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The story of Los Campos is inseparable from \u003cstrong\u003eMr. Alexis Ramirez\u003c\/strong\u003e,\n    a lifelong farmer in the Los Santos region whose passion for the land shaped everything\n    the family built together. Though Don Alexis passed away a few years ago,\n    his vision lives on through his family — who continue to farm, experiment, and push forward\n    from the micro-mill they built together in 2015.\n    That mill, \u003cstrong\u003eLos Campos\u003c\/strong\u003e, gave the family full control over processing and traceability,\n    and opened the door to direct trade.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The farm runs from \u003cstrong\u003e1,750 to 2,000 meters\u003c\/strong\u003e in Tablón del Guarco,\n    with Caturra and Catuai at its core and F-1 hybrid varieties — Esperanza, Milenio, Centroamericano —\n    being introduced across the lower plots. At the highest point, Gesha grows in forested land.\n    It's a farm that balances tradition and forward-thinking in equal measure.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"process\"\u003e\n  \u003cp\u003e\n    This lot uses the \u003cstrong\u003eWhite Honey process\u003c\/strong\u003e — one of the most precise\n    and demanding honey variants, sitting just a step away from fully washed.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    After selective hand-picking of ripe Red and Yellow Catuai cherries,\n    the outer skin is removed while only a very thin layer of mucilage is left on the parchment —\n    significantly less than in yellow or red honey processing.\n    This minimal mucilage layer adds just a touch of body and sweetness to what is otherwise\n    a clean, structured cup.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The coffee then dries slowly in a \u003cstrong\u003egreenhouse on African beds for approximately 21 days\u003c\/strong\u003e,\n    protected from direct sun extremes, with regular turning to ensure even moisture reduction.\n    The controlled environment helps preserve the natural brightness of the variety\n    while allowing the small amount of remaining fruit to add subtle complexity.\n    Grown at \u003cstrong\u003e1,750 meters\u003c\/strong\u003e above sea level.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eClean, structured, and gently sweet — built for espresso, beautiful as filter.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The cup opens with \u003cstrong\u003eapricot jam\u003c\/strong\u003e: ripe, golden, and gently sweet.\n    \u003cstrong\u003eMandarine\u003c\/strong\u003e follows with a bright citrus lift that keeps things lively.\n    \u003cstrong\u003ePear\u003c\/strong\u003e adds a soft, delicate fruitiness in the mid-palate,\n    and a long finish of \u003cstrong\u003etonka bean\u003c\/strong\u003e brings warmth and depth — slightly spiced, almost creamy.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The White Honey process keeps the cup bright and precise, with just enough body\n    and sweetness from the minimal mucilage to give the espresso a rounded, satisfying finish.\n    Catuai's natural vibrancy comes through clearly — a coffee that performs as well\n    pulled short as it does in a long black or with milk.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"recipes\"\u003e\n  \u003cp\u003e\n    Please note that our recipes are just guidelines of how we like to brew these coffees.\n    Grinders, water, and equipment are some of the variables that could change the end result.\n    Take these recipes as starting points, not absolute goals.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eEspresso:\u003c\/strong\u003e\u003cbr\u003e\n    We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.\u003cbr\u003e\n    We enjoy this coffee at \u003cstrong\u003e18g in, 40g out\u003c\/strong\u003e in about \u003cstrong\u003e28–30 seconds\u003c\/strong\u003e.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\u003cem\u003eEnjoy the coffee!\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eOrigin:\u003c\/strong\u003e Costa Rica, Los Santos (Tablón del Guarco)\u003cbr\u003e\n  \u003cstrong\u003eFarm \u0026amp; Mill:\u003c\/strong\u003e Los Campos (Ramirez-Navarro family)\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e White Honey\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Red \u0026amp; Yellow Catuai\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Apricot Jam – Mandarine – Pear – Tonka Bean\u003cbr\u003e\n\u003c\/p\u003e\n\n\u003cscript\u003e\n  document.querySelectorAll('.coffee-tab').forEach(tab =\u003e {\n    tab.addEventListener('click', () =\u003e {\n      document.querySelectorAll('.coffee-tab').forEach(t =\u003e t.classList.remove('active'));\n      document.querySelectorAll('.coffee-tab-content').forEach(c =\u003e c.classList.remove('active'));\n      tab.classList.add('active');\n      document.getElementById(tab.dataset.tab).classList.add('active');\n    });\n  });\n\u003c\/script\u003e","brand":"Boo! 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