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HomeCoffeesCosta Rica Los Campos Thermal
Los Campos · Costa Rica

Costa Rica Los Campos Thermal

Natural

Roasted by Coffee Studio 7Gr.

Available now· checked 31 Jul
RegionEstimated
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Details

RoasteryCoffee Studio 7Gr.· Milan, Italy
Region & CountryLos Campos, Costa Rica✓
Producer—
ProcessNaturalLavorato con un processo naturale termico✓
Harvest—
Altitude—
Varieties—
RoastEspresso✓
Tasting noteswhite wine, citrus peel, pineapple, mango, vanilla, tamarind, cocoa cream, hazelnut cream✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

8NOTES
  • white wine
    Sour/Fermented › Alcohol/Fermented
  • citrus peel
    Fruity › Citrus
  • pineapple
    Fruity › Pineapple
  • mango
    Fruity
  • vanilla
    Sweet › Vanilla
  • cocoa cream
    Sweet › Vanilla
  • hazelnut cream
    Nutty/Cocoa › Hazelnut
  • tamarind
    not on the wheel

Supply Chain

  1. Region & Country

    Los Campos, Costa Rica

  2. Roastery

    Coffee Studio 7Gr.

  3. Coffee· viewing

    Costa Rica Los Campos Thermal

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarCosta Rica Las Huacas HoneyLos Campos - Costa RicaCosta Rica Red Honey KaffeCosta Rica Roble NegroCosta Rica Las Lajas NaturalCosta Rica Santa MariaSimilar flavour profilewhite wine, citrus peel, pineapple897Same processNatural7627From the same originCosta Rica1114More from this roasterCoffee Studio 7Gr.37 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability