Boo Coffee Roasters - Los Campos - Costa Rica - Natural

Tasting notes: Red plum, cherry, gooseberry, dark chocolate

Los Campos Natural brings together the diversity of the Ramirez-Navarro family’s farm in Los Santos, Costa Rica. Rather than isolating a single variety, this field blend combines Caturra, Catuai, Typica, Gesha, Milenio, Centroamericano and Esperanza from different stages of the harvest.

The family’s micro-mill, built in 2015, gives them control over processing and drying. Each component is naturally processed, with whole cherries dried on raised beds and turned regularly. Grown at 1,750–2,000 metres, the coffees contribute different layers of sweetness, fruit and body to the finished blend.

Red plum and cherry form a rich fruit centre, with tart gooseberry adding lift and dark chocolate extending the finish. Its light-medium profile offers an expressive but rounded filter cup. Boo’s V60 starting recipe is 15g of coffee to 250g of water at 92°C, with a brew time of approximately 2:15–2:30.

Quantity:	250g	Origin:	Costa Rica
Region:	Los Santos	Farm:	Los Campos (Ramirez-Navarro family)
Process:	Natural	Variety:	Caturra, Catuai, Typica, Gesha, Milenio, Centroamericano, Esperanza
Altitude:	1,750–2,000 m	Roast level:	Light - Medium
Brew method:	Filter	Roast date:	October 19, 2026