OMNI
SUBSCRIBE & SAVEDOBLE ESTRELLA
Afrutado e intenso
$28
SANTIAGO DE OROPEL
$35
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Café en Grano250G (8.8OZ)
De la región de Junín, Perú, Santiago de Oropel es un café de proceso lavado cultivado a 1.900 metros sobre el nivel del mar, lo suficientemente alto como para ralentizar el desarrollo del grano y construir el tipo de dulzura y claridad por las que se conoce a este lote. El enfoque cuidadoso del productor San Martín para el procesamiento se manifiesta en una taza floral, afrutada y con muchas capas sin perder precisión.
La miel abre las cosas, redonda y suave, antes de que la flor de naranjo eleve el paladar con un brillo delicado y perfumado. El arándano lleva el final, jugoso y persistente, completando una taza tan expresiva como equilibrada. Tostado medio para permitir que cada nota resalte por sí misma. Un café para aquellos que quieren que su preparación de filtro sea un poco más conversadora.
Espera: Miel · Flor de Naranjo · Arándano
Tueste: Medio
Proceso: Lavado
Región: Junín, Perú
Productor: San Martín
Altitud: 1.900 MSNM
Disponibilidad: Limitada — este lote no será reabastecido.
IO-F-21
Profile
Frutal y Vibrante
Notes
+Tueste medio
+Miel
+Azahar
+Arándano
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.
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.