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SUBSCRIBE & SAVEDOBLE ESTRELLA
Afrutado e intenso
$28
ESTACIÓN DE KANZU
$50
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Café en Grano250 g (8,8 oz)
La Estación Kanzu proviene de la Comunidad Kanzu en Ruanda, donde las cerezas se cultivan a 1.800 metros sobre el nivel del mar y se procesan de forma natural: se secan lentamente en camas elevadas, la cereza entera, para permitir que los azúcares de la fruta penetren en el grano. Es un proceso que recompensa la paciencia, y aquí se nota: este lote es ruidoso con la fruta de una manera que los cafés ruandeses lavados rara vez lo son.
Lo hicimos para espresso. Al tirar de un tiro, la frambuesa golpea primero, nítida y con sabor a mermelada, sin timidez al respecto, antes de pasar a una acidez de manzana roja crujiente que mantiene la taza viva en lugar de pesada. Termina largo y oscuro, con una nota de chocolate de panadero que lo redondea todo y permanece en el paladar mucho después de que la taza esté vacía. El cuerpo es almibarado, del tipo que se mantiene en la leche sin desaparecer, pero es igual de atractivo si se toma corto y se bebe solo.
Este es un café que sabe a su origen: cultivado en altura, cuidadosamente secado y cultivado por una comunidad que ha estado refinando el proceso natural hasta convertirlo en algo distintivo.
BF-IO-5YR
Profile
Dulce y Cremoso
Notes
+Tostado claro-medio
+Frambuesa
+Manzana roja
+Chocolate
Origin ORIGEN AISLADO
Coffee is sourced seasonally for clarity, sweetness, and a distinctive sense of place.
Brew method EXPRÉS
Designed to stay expressive across filter and espresso recipes. Use the guide below as a starting point.
Gesha - Pourover
A rare variety, grown in small quantity and released in a single limited lot. Its character is fragile - apricot, rose hips, a tea-like finish - so brew it gently and let it speak.
Grind
Gesha’s florals are delicate and easily lost. Go a touch finer than your usual medium, even and consistent, so the sweetness develops without forcing it. Too coarse and the cup turns thin and watery; too fine and bitterness buries the jasmine. Adjust in small steps.
Dose
Every gram of this lot counts, so weigh it out. Start at 1:16—15 grams of coffee to 240 grams of water—for a clean, transparent cup. Open up toward 1:17 to lift the aromatics, or tighten slightly for more body.
Bloom
Use water just off the boil, around 92–94°C—hotter can scorch its fragile top notes. Pour about double your dose, around 30–40 grams, to gently saturate the grounds, then wait 40–45 seconds as the aroma opens up.
Pour
Treat it softly. Pour in slow, narrow circles, keeping the water level steady and low rather than flooding the bed. Minimal agitation keeps the cup clear, layered and silky, exactly what makes this coffee rare.
Total Brew Time
Aim for about 3–3½ minutes. Let it cool a little before your first sip—Gesha reveals more as it opens.
Full Analysis
- Class:
- DECLASSIFIED
- Process:
- White Honey
- Coordinates:
- 2.5359° N, 75.5277° W
- Region:
- Huila
- Origin:
- Colombia
- Producer:
- Sebastian Ramirez
- Codename:
- Reserva No 5
- Altitude:
- 1800 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.