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Café em Grão250g (8,8OZ)
Temos a honra de ter o café de Diego Horta novamente em nosso site — sempre que podemos oferecer seu trabalho, é uma ocasião genuína. Com apenas 20 anos, Diego assumiu El Rincón, a fazenda que sua família trabalha há gerações, e desde então se tornou uma das vozes jovens mais empolgantes na cena de cafés especiais de Huila — respeitado o suficiente para ser procurado por torrefadores de ponta, de Berlim a Chicago. Este lote vem de sua fazenda em Santa Maria, cultivado em terreno íngreme a 1.800 metros acima do nível do mar, e processado usando o método lavado que Diego refinou com cuidado meticuloso.
No início, noz torrada, rica e amendoada, antes que um toque brilhante de toranja apareça no meio. O final é onde EL RINCÓN se destaca — uma nota quente e alcoólica de uísque que persiste, dando a toda a xícara um peso e uma complexidade que você raramente encontra nesta altitude. Torra média para equilíbrio. Um café que recompensa uma xícara lenta e uma manhã tranquila.
Espere: Noz · Toranja · Uísque
Torra: Média
Processo: Lavado
Região: Huila, Colômbia
Produtor: Diego Horta
Altitude: 1.800 m.a.n.m.
Disponibilidade: Limitada — este lote não será reabastecido.
IO-E-21
Profile
Rico & com Nozes
Notes
+Torra Média
+Toranja
+Uísque
+Noz
Origin ORIGEM ISOLADA
Coffee is sourced seasonally for clarity, sweetness, and a distinctive sense of place.
Brew method ESPRESSO
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:
- Huila
- Origin:
- Colombia
- Producer:
- Diego Horta
- Codename:
- El Rincon
- Altitude:
- 1800 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.