OMNI
SUBSCRIBE & SAVEDOUBLESTAR
Fruity & Bold
$28
HACIENDA LA PAPAYA
$35
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Whole Bean Coffee250G (8.8OZ)
Grown at 1,850 meters above sea level at Hacienda La Papaya in the Saraguro region of southern Ecuador, this lot comes from producer Juan Pena, a corner of the country building a quiet reputation for coffees with real character and clarity. The altitude and washed process work together to keep the cup clean and expressive, letting the natural qualities of the fruit come through without distraction. Recommended for filter, where that clarity has room to fully open up.
In the cup, hibiscus leads with a bright, floral lift that sets the tone early, giving way to a ripe plum sweetness through the mid-palate. Honey rounds out the finish, softening everything into a smooth, lingering close. Layered but never complicated, a filter coffee that rewards a slow morning.
Hibiscus · Plum · Honey
Saraguro, Ecuador · Hacienda La Papaya · Juan Pena · Washed · 1,850 MASL
Availability: Limited — this lot will not be restocked.
IO-F-20
Profile
Delicate & Elegant
Notes
+Medium Roast
+Hibiscus
+Plum
+Honey
Origin Isolated Origin
Coffee is sourced seasonally for clarity, sweetness, and a distinctive sense of place.
Brew method Filter
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.