OMNI
SUBSCRIBE & SAVEDOUBLESTAR
Frutado e Encorpado
$28
SANTIAGO DE OROPEL
$35
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Café em Grão250G (8,8OZ)
Da região de Junín, no Peru, Santiago de Oropel é um café processado por via úmida cultivado a 1.900 metros acima do nível do mar — altitude suficiente para retardar o desenvolvimento dos grãos e construir o tipo de doçura e clareza pelas quais este lote é conhecido. A abordagem cuidadosa do produtor San Martin no processamento se manifesta em uma xícara floral, frutada e em camadas, sem perder a precisão.
O mel abre a experiência, redondo e suave, antes que a flor de laranjeira eleve o meio com um brilho delicado e perfumado. O mirtilo carrega o final, suculento e persistente, completando uma xícara tão expressiva quanto equilibrada. Torra média para que cada nota se destaque. Um café para quem quer que seu café coado "fale" um pouco mais.
Espere: Mel · Flor de Laranjeira · Mirtilo
Torra: Média
Processo: Lavado
Região: Junín, Peru
Produtor: San Martin
Altitude: 1.900 MASL
Disponibilidade: Limitada — este lote não será reabastecido.
IO-F-21
Profile
Frutado e Brilhante
Notes
+Torra Média
+Mel
+Flor de Laranjeira
+Mirtilo
Origin Origem Isolada
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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Reviews
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.