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Thank you for buying our Costa Rica roast.


Coming from a recognised innovative coffee grower, these beans are one of the most special lots I have bought so far. Read below for more details about the farm and how best to brew these beans for either filter or espresso. 

How to brew these beans


Luis Eduardo Campos is known for his innovation in coffee production - and this recognition means that I can rely on its quality and taste, which were confirmed on the cupping table. Because of its delicate flavours, we recommend pour over extraction, other methods are suitable too but I believe V60, Chemex, Kalita and similars will be ideal for this special coffee beans. We found a balanced cup, good acidity, sweet coffee with strong *cinnamon afternotes, faint spices, mild licorice afternotes including peppercorn and mutmeg.


*Our perception of what we taste, will not necessary match your perception, neither is it found in the coffee flavour wheel.


While this coffee is a very popular option among filter brewers, we decided to find out if it is also a great choice for espresso making. And it was... a light medium roast came up as very interesting taste profile, it's everything that a espresso drinker is looking for - sweet, juicy and a balance espresso shot. Also, it cuts through the milk greatly in your flat whites or cortados. 

At the moment of pulling a shot of espresso, it is quite forgiving but try to keep the extraction time between 25-35 seconds. also check that your water temperature is not too aggressive please, between 88-90 degrees Celsius should do, because too hot water may bring those harsh ends to your cup.

About the farm

About Costa Rica

Don Luis Eduardo Campos planted his coffee farm (Cordillera de Fuego) after graduating from university in 1984. He started buying just 300 bags of cherries per year, but now 7,000 bags are delivered to the mill from over 300 producers, including Luis’ own farms. Specialty grades represent just 5% of the total volume. 


Luis’ is known for his innovation in coffee production. He developed his anaerobic processes after observing the fermentation process of wines and guessing that using a similar method with coffee could develop deeper, more complex flavours. Later, he developed the termico (thermic) process. This experimental coffee process enhances the natural sweetness and fruit flavors of the coffee. The process starts by selecting the cherries when they are at their ripest allowing them to have a high sugar content and thus feeding the Termico process. The semi-washed coffee is then heated with some of the coffee mucilage left on the bean. The exposure to the heat starts to breakdown the natural sugars of the coffee cherries, partially caramelizing them. This inventive process gives the coffee an exceptionally sweet and fruity flavor as well as a round and

balanced cup.


In 2017, Luis turned his attention to the farm’s emissions and his farm has implemented several projects to reduce its water usage and increase its efficiency. The biggest project was the installation of solar panels, which supply 100% of the energy of the main office and 50% of the energy of

the mill.

1. Coffee in Costa Rica is known as El grano del oro 'The Golden Grain'. In 1800s, farmers were offered free land if they used it to cultivate coffee, and so it fueled much of the countrie's early development. 

2. In Costa Rica, you can watch the sun rise over the Caribbean Coast in the morning, and set over the Pacific in the evening - all in one day. 

3. 99% of Costa Rica's energy is generated using renewable sources. 

4. Costa Rica's other main agricultural exports are sugar cane, pineapples and bananas. 

5. Costa Rica is one of the happiest countries in the world. 

Final fact - Jurassic Park wasn't actually filmed in Costa Rica - although it was set there. It was filmed in Hawaii. 

Now, over to you...

See our brewing guides for more tips on making great coffee

Tell us what you think of these beans through our feedback form.

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