OMNI
SUBSCRIBE & SAVEDOUBLESTAR
Frutado e Encorpado
$28
HACIENDA LA PAPAYA
$35
Buy 3 bags and save 15%
No code needed
Café em Grão250G (8,8 OZ)
Cultivado a 1.850 metros acima do nível do mar na Fazenda La Papaya, na região de Saraguro, no sul do Equador, este lote vem do produtor Juan Pena, um canto do país que está construindo uma reputação discreta por cafés com real caráter e clareza. A altitude e o processo lavado trabalham juntos para manter a bebida limpa e expressiva, permitindo que as qualidades naturais da fruta se manifestem sem distração. Recomendado para coador, onde essa clareza tem espaço para se abrir completamente.
Na xícara, o hibisco se destaca com um toque floral brilhante que define o tom inicial, dando lugar a uma doçura de ameixa madura no meio do paladar. O mel completa o final, suavizando tudo em um final suave e persistente. Em camadas, mas nunca complicado, um café filtrado que recompensa uma manhã tranquila.
Hibisco · Ameixa · Mel
Saraguro, Equador · Fazenda La Papaya · Juan Pena · Lavado · 1.850 MASL
Disponibilidade: Limitada — este lote não será reabastecido.
IO-F-20
Profile
Delicado e Elegante
Notes
+Torra Média
+Hibisco
+Ameixa
+Mel
Origin Origem Isolada
Coffee is sourced seasonally for clarity, sweetness, and a distinctive sense of place.
Brew method Filtro
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
Recommended
Quality Drip
Louças e copos
FILTRO + CONJUNTO DE CERÂMICA
PACOTE E ECONOMIZE
$106
Louças e copos
COPO TÉRMICO DE AÇO INOX 355ML
$35
FILTRO
E/S-F-TRIO
Seleção do Torrefador
$89
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.