THE FUTURE
THE FUTURE
FILTRO New Arrival

THE FUTURE

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Café en Grano250 g (8,8 oz)
El Porvenir no es nuevo para nosotros; es uno de los cafés que más esperamos y uno que traemos de vuelta cada temporada cuando llega la cosecha de Juan Jiménez. Cultivado a 1.800 msnm en la Finca El Porvenir en Huila, este lote lavado es un referente fiable año tras año, y esta temporada no es la excepción. El procesamiento lavado aquí significa claridad: nada de la complejidad de un natural, solo una lectura limpia y precisa de lo que esta finca y esta altitud pueden lograr. De entrada, hay una inconfundible dulzura a chicle, juguetona pero no empalagosa, que da paso a una acidez brillante a mandarina en la mitad de la taza. El final es donde se asienta en algo más terroso: panela, esa dulzura de caña de azúcar sin refinar tan común en los cafés colombianos bien hechos, redondeada por una nota a manzana crujiente que perdura. Tostamos este café para filtro y pour-over, donde su claridad y brillo tienen espacio para respirar. Es el tipo de café que te recuerda por qué vale la pena esperar por los lotes lavados colombianos de una buena finca, en un buen año.

IO-F-22

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Dulce y Cítrico

Notes

+Tostado Medio

+Chicle
+Panela
+Mandarina

Origin Origen aislado
Coffee is sourced seasonally for clarity, sweetness, and a distinctive sense of place.
Brew method Filtro
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.

THE FUTURE

Full Analysis

Class:
DECLASSIFIED
Process:
Washed
Coordinates:
14°55′N 88°14′W
Region:
Huila
Origin:
Colombia
Producer:
Juan Jimenez
Codename:
El Porvenir
Altitude:
1800 MASL
THE FUTURE

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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.

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