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Fruity & Bold
$28
EL RINCON
$32
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Whole Bean Coffee250g (8.8OZ)
We're honored to have Diego Horta's coffee on the site again — any time we can offer his work, it's a genuine occasion. At just 20 years old, Diego took over El Rincón, the farm his family has worked for generations, and has since become one of the most exciting young voices in Huila's specialty coffee scene — respected enough to be sought out by top roasters from Berlin to Chicago. This lot comes from his farm in Santa Maria, grown on steep terrain at 1,800 meters above sea level, and processed using the washed method Diego has refined with meticulous care.
Toasted walnut leads, rich and nutty, before a bright streak of grapefruit cuts through the middle. The finish is where EL RINCON sets itself apart — a warm, boozy whiskey note that lingers, giving the whole cup a weight and complexity you don't often find at this altitude. Medium roasted for balance. A coffee that rewards a slow pour and a quiet morning.
Expect: Walnut · Grapefruit · Whiskey
Roast: Medium
Process: Washed
Region: Huila, Colombia
Producer: Diego Horta
Altitude: 1,800 MASL
Availability: Limited — this lot will not be restocked.
IO-E-21
Profile
Rich & Nutty
Notes
+Medium Roast
+Grapefruit
+Whiskey
+Walnut
Origin ISOLATED ORIGIN
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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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.