Costa Rica - Los Campos - Seasonal espresso
Origin: Costa Rica, Los Santos (Tablón del Guarco)
Farm & Mill: Los Campos (Ramirez-Navarro family)
Process: White Honey
Altitude: 1,750 masl
Varietal: Red & Yellow Catuai
Tasting notes: Apricot Jam – Mandarine – Pear – Tonka Bean
- We roast every Monday and Thursday, and ship on Tuesday and Friday.
For an estimated shipping time, please reach out to us. - We recommend letting the coffee rest for a minimum of one week after roasting date, with peak in flavors being around 3-4 weeks.
- A minimum of 200€ is required to place an order with our wholesale pricing.
The Story
We're back with another coffee from Los Campos, and this time, it's for espresso. After the Los Campos Blend won us over as a filter coffee this season, we wanted to explore what the Ramirez-Navarro farm could offer in the cup under pressure. This lot, a White Honey Red & Yellow Catuai, gave us the answer.
The story of Los Campos is inseparable from Mr. Alexis Ramirez, a lifelong farmer in the Los Santos region whose passion for the land shaped everything the family built together. Though Don Alexis passed away a few years ago, his vision lives on through his family — who continue to farm, experiment, and push forward from the micro-mill they built together in 2015. That mill, Los Campos, gave the family full control over processing and traceability, and opened the door to direct trade.
The farm runs from 1,750 to 2,000 meters in Tablón del Guarco, with Caturra and Catuai at its core and F-1 hybrid varieties — Esperanza, Milenio, Centroamericano — being introduced across the lower plots. At the highest point, Gesha grows in forested land. It's a farm that balances tradition and forward-thinking in equal measure.
The process
This lot uses the White Honey process — one of the most precise and demanding honey variants, sitting just a step away from fully washed.
After selective hand-picking of ripe Red and Yellow Catuai cherries, the outer skin is removed while only a very thin layer of mucilage is left on the parchment — significantly less than in yellow or red honey processing. This minimal mucilage layer adds just a touch of body and sweetness to what is otherwise a clean, structured cup.
The coffee then dries slowly in a greenhouse on African beds for approximately 21 days, protected from direct sun extremes, with regular turning to ensure even moisture reduction. The controlled environment helps preserve the natural brightness of the variety while allowing the small amount of remaining fruit to add subtle complexity. Grown at 1,750 meters above sea level.
The cup
Clean, structured, and gently sweet — built for espresso, beautiful as filter.
The cup opens with apricot jam: ripe, golden, and gently sweet. Mandarine follows with a bright citrus lift that keeps things lively. Pear adds a soft, delicate fruitiness in the mid-palate, and a long finish of tonka bean brings warmth and depth — slightly spiced, almost creamy.
The White Honey process keeps the cup bright and precise, with just enough body and sweetness from the minimal mucilage to give the espresso a rounded, satisfying finish. Catuai's natural vibrancy comes through clearly — a coffee that performs as well pulled short as it does in a long black or with milk.