{"product_id":"costa-rica-los-campos","title":"Costa Rica - Los Campos","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 | Natural | Seasonal\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    Most farms treat the edges of their harvest as an afterthought.\n    The middle of the season gets the attention, that's when the cherries are at their best,\n    volumes are high, and there's enough coffee to invest in special processing.\n    The beginning and the end? Often sold off as commercial grade.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eDon Alexis\u003c\/strong\u003e decided to ask a different question:\n    what happens when you stop deciding which part of the harvest deserves to be special?\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The \u003cstrong\u003eLos Campos Blend\u003c\/strong\u003e is his answer, and it's essentially the whole farm in one bag.\n    Different varieties. Different moments of the harvest. Different lots.\n    \u003cstrong\u003eCaturra, Catuai, Typica, Gesha, Milenio, Centroamericano, Esperanza\u003c\/strong\u003e.\n    Rather than washing everything into submission, Don Alexis processed all of it as naturals,\n    giving the full breadth of the farm's harvest the same attention and ambition\n    he'd give to any single-origin microlot.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The \u003cstrong\u003eRamirez-Navarro family\u003c\/strong\u003e has farmed in Los Santos for generations.\n    The farm's story is inseparable from \u003cstrong\u003eMr. Alexis Ramirez\u003c\/strong\u003e, a lifelong farmer\n    whose passion for the land shaped everything the family built together.\n    Though Don Alexis passed away a few years ago, his vision continues to guide the work,\n    preserved and carried forward by the family he inspired.\n    In 2015, a significant step was taken: the family built their own micro-mill, \u003cstrong\u003eLos Campos\u003c\/strong\u003e,\n    giving them full control over processing and traceability\n    and opening the door to direct trade relationships like this one.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Today the farm runs at \u003cstrong\u003e1,750 to 2,000 meters\u003c\/strong\u003e,\n    with its highest plots, where Gesha is planted, tucked into forested land at the top of the hill.\n    Alongside their traditional Caturra and Catuai, the family is now exploring\n    F-1 hybrid varieties including Esperanza, Milenio, and Centroamericano:\n    a forward-looking bet on diversity, resilience, and what the farm can become.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"process\"\u003e\n  \u003cp\u003e\n    This lot is a \u003cstrong\u003enatural blend\u003c\/strong\u003e, assembled from multiple varieties and multiple moments\n    of the harvest across the Los Campos farm.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Each component is processed as a \u003cstrong\u003enatural\u003c\/strong\u003e at the family's own micro-mill:\n    whole cherries are dried on raised beds with regular turning to ensure even drying,\n    allowing the sugars and fruit compounds from the skin to gradually work their way into the bean.\n    The approach is deliberate, rather than applying elaborate fermentation techniques,\n    the focus here is on letting each lot dry cleanly and express its own character.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The different varieties, growing conditions, and harvest timing across the season\n    each contribute something distinct to the final composition.\n    The whole is more interesting than any single part would have been on its own.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eDark, fruity, and slightly winey, a natural that feels like a slow evening rather than a bright morning.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The cup opens with \u003cstrong\u003ered plum\u003c\/strong\u003e: ripe, rich, and with a gentle tannic depth.\n    \u003cstrong\u003eCherry\u003c\/strong\u003e follows, full and juicy, with that slightly fermented edge that gives the coffee its winey character.\n    \u003cstrong\u003eGooseberry\u003c\/strong\u003e adds a bright, tart lift that keeps everything from feeling heavy,\n    while a finish of \u003cstrong\u003edark chocolate\u003c\/strong\u003e grounds the whole thing with warmth and length.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Complex and satisfying, the kind of cup that rewards patience and a slow brew.\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\u003eFilter coffee:\u003c\/strong\u003e\u003cbr\u003e\n    We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.\u003cbr\u003e\n    Use \u003cstrong\u003e15g of coffee\u003c\/strong\u003e, water at \u003cstrong\u003e92°C\u003c\/strong\u003e, and a \u003cstrong\u003emedium\u003c\/strong\u003e grind size.\n  \u003c\/p\u003e\n\n  \u003cul style=\"margin-left: 1rem;\"\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:00\u003c\/strong\u003e – Bloom with 50g of water for 45 seconds.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:45\u003c\/strong\u003e – Pour 100g of water in a circular motion.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e1:25\u003c\/strong\u003e – Pour final 100g of water.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    Total brew time should be around \u003cstrong\u003e2:15 to 2:30\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 Natural\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750–2,000 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Blend — Caturra, Catuai, Typica, Gesha, Milenio, Centroamericano, Esperanza\u003cbr\u003e\n  \u003cstrong\u003eCup Score:\u003c\/strong\u003e 86.5 SCA\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Red Plum – Cherry – Gooseberry – Dark Chocolate\u003cbr\u003e\n\u003c\/p\u003e\n\n\u003cscript\u003e\n  document.querySelectorAll('.coffee-tab').forEach(tab =\u003e {\n    tab.addEventListener('click', () =\u003e {\n      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