OMNI
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LOS ALISOS
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Café en Grano250 g (8.8 oz)
LOS ALISOS
Origen Aislado — Perú
Cultivado a 1.900 metros sobre el nivel del mar en la finca Los Alisos, en las tierras altas del norte de Cajamarca, este lote procede del productor Germán Cubas Pérez, una región que se ha convertido discretamente en una de las más atractivas de Perú para el café de especialidad. La altitud ralentiza el desarrollo de la cereza, concentra la dulzura, y el proceso lavado permite que el terruño lidere sin interferencias. Sin atajos, sin notas de fermentación en las que apoyarse. Solo el café.
En taza, se abre con un suave y redondo sabor a nuez de almendra Marcona, pasa a una dulzura floral de miel de acacia en el paladar medio, y termina con una suave profundidad de pasas que perdura y añade una complejidad sutil. Limpio, estructurado y trazable a una sola finca y a un productor que se toma eso muy en serio.
Espera: Almendra Marcona · Miel de Acacia · Pasa
Proceso: Lavado
Región: Cajamarca, Perú
Finca: Los Alisos
Productor: German Cubas Perez
Altitud: 1.900 MSNM
Disponibilidad: Limitada — este lote no será reabastecido.
IO-E-20
Profile
Dulce y suave
Notes
+Tueste Medio
+Almendra Marcona
+Caramelo
+Pasa
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.
Espresso
Dialing in for espresso is about pressure.
Dose - Espresso
Always weigh it out. Most espresso shots start around a 1:2 ratio — for example, 18 grams of coffee in, 36 grams of espresso out. Small changes here shift body and intensity in big ways.
Grind - Espresso
Your grind is your foundation. Too coarse and the shot rushes through, leaving you sour and thin. Too fine and it chokes the puck, dragging out bitterness and flattening your crema. Aim for a fine, sand-like grind and adjust based on taste.
Tamp
Even, level pressure matters more than how hard you press. An uneven tamp creates channels, letting water blast through the weak spots instead of pulling evenly through the whole puck.
Extraction
Watch the pour: it should start slow and syrupy, almost like warm honey, then build into a steady, thinning stream. A shot that gushes early or drips too slow is telling you to adjust your grind before your next pull.
Total Shot Time
For most espresso shots, you're looking at about 25–30 seconds, start to finish.
Full Analysis
- Class:
- DECLASSIFIED
- Process:
- Washed
- Coordinates:
- 7°09′S 78°31′W
- Region:
- Cajamarca
- Origin:
- Peru
- Producer:
- German Cubas Perez
- Codename:
- Los Alisos
- Altitude:
- 1900 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.