OMNI
SUBSCRIBE & SAVEDOUBLESTAR
Fruity & Bold
$28
RESERVA NO 5 GESHA
$50
Buy 3 bags and save 15%
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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.
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:
- 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.