OMNI
SUBSCRIBE & SAVEDOUBLESTAR
Fruity & Bold
$28
SANTIAGO DE OROPEL
$35
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Whole Bean Coffee250G (8.8OZ)
From the Junín region of Peru, Santiago de Oropel is a washed process coffee grown at 1,900 meters above sea level — high enough to slow cherry development and build the kind of sweetness and clarity this lot is known for. Producer San Martin's careful approach to processing shows in a cup that's floral, fruited, and layered without losing precision.
Honey opens things up, round and smooth, before orange blossom lifts the middle with a delicate, perfumed brightness. Blueberry carries the finish, juicy and lingering, rounding out a cup that's as expressive as it is balanced. Medium roasted to let each note stand on its own. A coffee for those who want their filter brew to do a little more talking.
Expect: Honey · Orange Blossom · Blueberry
Roast: Medium
Process: Washed
Region: Junín, Peru
Producer: San Martin
Altitude: 1,900 MASL
Availability: Limited — this lot will not be restocked.
IO-F-21
Profile
Fruity & Bright
Notes
+Medium Roast
+Honey
+Orange Blossom
+Blueberry
Origin Isolated Origin
Coffee is sourced seasonally for clarity, sweetness, and a distinctive sense of place.
Brew method Filter
Designed to stay expressive across filter and espresso recipes. Use the guide below as a starting point.
Filter
Dialing in for filter brewing is about harmony.
Grind
Your grind is your foundation. Too coarse and the brew runs fast, leaving you with a thin, underdeveloped cup. Too fine and it drags, pulling out bitterness and losing sweetness. Aim for an even, medium grind and adjust based on taste.
Dose
Always weigh it out. Most filter brews start around a 1:16 to 1:17 ratio—for example, 20 grams of coffee to 320–340 grams of water. Small changes here shift body and balance in big ways.
Bloom
Pour just enough water to saturate the grounds and release trapped gas—usually double your coffee dose—and wait about 30–45 seconds.
Pour
Slow, steady pours keep the flow consistent and prevent over-agitation. Try circular motions, maintaining a constant water level rather than stop-start flooding.
Total Brew Time
For most pour-overs, you’re looking at about 2½–3½ minutes.
Full Analysis
- Class:
- DECLASSIFIED
- Process:
- Washed
- Coordinates:
- 14°55′N 88°14′W
- Region:
- SARAGURO
- Origin:
- Ecuador
- Producer:
- Juan Pena
- Codename:
- HACIENDA LA PAPAYA
- Altitude:
- 1850 MASL
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Coffee FAQ
Q: What does “specialty coffee” mean?
Specialty coffee is carefully evaluated for quality, traceability, and flavor—from cultivation and processing through roasting and brewing.
Q: Where does BIGFACE source its coffees from?
We source distinctive coffees from exceptional producers and regions around the world, selecting each release for clarity, sweetness, and character.
Q: Why do tasting notes mention fruit, flowers, or chocolate?
Those notes describe flavors and aromas naturally present in the coffee. Nothing is added; they are reference points for what you may experience in the cup.
Q: How should I store my coffee?
Keep the bag sealed in a cool, dry place away from direct light, heat, moisture, and strong odors. Grind only what you plan to brew.
Q: Is specialty coffee worth the higher price?
The price reflects careful sourcing, producer expertise, quality-focused processing, and small-batch roasting—all of which show up in the final cup.