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Omega Coffee Collective

Colombia Chocolate Malt

Colombia Chocolate Malt

Regular price $22.00
Regular price Sale price $22.00
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Shipping calculated at checkout.

NOTE: For pre-ground coffee please make an order note at checkout 

TASTING NOTES Dark Chocolate | Red Fruits | Vanilla

This Colombian coffee is a wonderful easy drinking classic coffee. It creates a chocolate forward experience that is balanced by undertones of red fruits and vanilla. This makes for a round and rich cup of coffee that is uniquely versatile. When brewing filter coffees it does best with slightly lower extractions and faster drain times. When making espresso this coffee does best with slightly larger ratios (1:2.5) and mid 30 second shots.

Overall, this coffee does an incredible job at representing all of the traditional flavors of a delicious and heavy Colombian Coffee, while still being unique and fun!

Our coffees do not contain natural or artificial flavorings. The listed tasting notes are the flavors the coffee naturally gives off. Our proprietary roasting methods help to enhance these flavors and the coffee’s natural sweetness.

THE OMEGA PROMISE: Love every cup or your money back!

Origin: Colombia 
Region: Narino 
Producer: Aponte Community
Processing: Honey 
Variety: Caturra
Elevation: 2150

For best results please allow 5 days of off gassing after roast date before consumption


Brew Device: Orea V3

18g of medium coarse coffee (4.6 on Fellow Ode V2 / 450 microns)

300g of water heated to 205° 


1. Rinse filter with hot water

2. Discard rinse water

3. Add 18g of coffee

4. 0:00 Spiral Pour 60g of water to bloom coffee and swirl coffee bed

5. 0:30 Center Pour 80g of water

6. 1:00 Center Pour 80g of water

7. 1:30 Spiral Pour 80g of water 

Goal Finish Time: 2:10


1:2.5 Ratio / 18g ground coffee in 45g liquid espresso out

34-36 second shot time including a 7 second pre-infusion

205° water temperature

For best results combine this espresso shot with at least 2oz of your preferred milk. Increased amounts of milk will tame the espresso acidity and yield a richer and silkier beverage. 

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