OMNI
SUBSCRIBE & SAVEDOUBLESTAR
Fruity & Bold
$28
RESERVA NO 5 GESHA
$50
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Whole Bean Coffee250g (8.8OZ)
Reserva No. 5 is BIGFACE's fifth-anniversary release, and it earns the occasion: a single micro-lot of Gesha, one of the rarest and most coveted coffee varieties in the world, grown at 1,750 meters by one producer, Sebastián Ramírez.
Nothing about it is blended or rushed, we finished it as a white honey, leaving a measure of sticky mucilage on the parchment and hand-turning it on raised beds over several days, a slower and far riskier process than a standard wash, and one most roasters skip because of the labor it demands.
That patience is what's in the cup. Roasted very light to protect the lot rather than mask it, Reserva No. 5 opens with lavender and apricot and finishes on rose hips, the kind of clarity you rarely find outside competition-grade lots. It's $50, a single micro-lot, and once this harvest is gone, it's gone until next year. Reserve yours while it lasts. *please allow a few extra days for us to have this one roasted to perfection for you.
Nothing about it is blended or rushed, we finished it as a white honey, leaving a measure of sticky mucilage on the parchment and hand-turning it on raised beds over several days, a slower and far riskier process than a standard wash, and one most roasters skip because of the labor it demands.
That patience is what's in the cup. Roasted very light to protect the lot rather than mask it, Reserva No. 5 opens with lavender and apricot and finishes on rose hips, the kind of clarity you rarely find outside competition-grade lots. It's $50, a single micro-lot, and once this harvest is gone, it's gone until next year. Reserve yours while it lasts. *please allow a few extra days for us to have this one roasted to perfection for you.
BF-IO-5YR
Profile
FLORAL & REFINED
Notes
+Light Roast
+Lavender
+Rose Hips
+Apricot
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.
Gesha - Pourover
A rare variety, grown in small quantity and released in a single limited lot. Its character is fragile - apricot, rose hips, a tea-like finish - so brew it gently and let it speak.
Grind
Gesha’s florals are delicate and easily lost. Go a touch finer than your usual medium, even and consistent, so the sweetness develops without forcing it. Too coarse and the cup turns thin and watery; too fine and bitterness buries the jasmine. Adjust in small steps.
Dose
Every gram of this lot counts, so weigh it out. Start at 1:16—15 grams of coffee to 240 grams of water—for a clean, transparent cup. Open up toward 1:17 to lift the aromatics, or tighten slightly for more body.
Bloom
Use water just off the boil, around 92–94°C—hotter can scorch its fragile top notes. Pour about double your dose, around 30–40 grams, to gently saturate the grounds, then wait 40–45 seconds as the aroma opens up.
Pour
Treat it softly. Pour in slow, narrow circles, keeping the water level steady and low rather than flooding the bed. Minimal agitation keeps the cup clear, layered and silky, exactly what makes this coffee rare.
Total Brew Time
Aim for about 3–3½ minutes. Let it cool a little before your first sip—Gesha reveals more as it opens.
Full Analysis
- Class:
- DECLASSIFIED
- Process:
- White Honey
- Coordinates:
- 2.5359° N, 75.5277° W
- Region:
- Huila
- Origin:
- Colombia
- Producer:
- Sebastian Ramirez
- Codename:
- Reserva No 5
- 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.