Ecuador Rum Barrel Co-Ferment

Introducing Ecuador Rum Barrel Co-Ferment – A Juicy & Boozy One Of A Kind Coffee Returns

This Ecuadorian coffee holds a special place in Omega’s journey. Last year, we introduced it for the first time, marking a milestone as one of the most remarkable coffees we've ever sourced. After experiencing its unparalleled quality, we knew we had to bring it back.

Our journey with this coffee began two years ago when we first tasted it from another roaster. A year later, we revisited it and were certain—it had to be part of Omega. In April, we connected with Juan Peña and the team at Hacienda La Papaya, beginning the process of joining their exclusive sourcing program. Now, after another year of careful selection, we are proud to offer a freshly harvested lot of Ecuador Rum Barrel Co-Ferment once again.

This exceptional coffee undergoes a 120-hour anaerobic fermentation inside a 20+ year-old Ecuadorian rum barrel—a process that elevates its complexity, depth, and richness. The result is a stunning profile of Raspberry Wine, Brown Sugar, Dark Chocolate, and Floral Citrus. The rum barrel aging enhances the natural raspberry notes, deepening them with a wine-like richness, while layers of dark chocolate and caramelized brown sugar bring a velvety sweetness. As the cup cools, delicate floral citrus notes emerge, adding a bright and elegant finish.

Our coffees contain no added flavors—what you taste is the result of expert cultivation, meticulous processing, and our precision roasting.

Coffee Details and Brew Guides

Origin: Ecuador
Region: Loja
Producer: Hacienda La Papaya
Processing: Natural Co-Ferment
Variety: Typica
Elevation: 1900 - 2100

POUR OVER BREW GUIDE:

Brew Device: Origami M / Cone FIlter
Coffee: 18g of medium coffee
Water: 300g at 205°F  

Steps:
1. Rinse your filter with hot water and discard the rinse water.  
2. Add 18g of coffee to your brewer.  
3. Start with a 60g spiral pour to bloom the coffee and swirl the bed.  
4. At 30 seconds, pour 80g of water in the center.  
5. At 1 minute, pour another 80g of water in the center.  
6. At 1:30, finish with an 80g spiral pour.  
Goal Finish Time: 2:10 - 2:25

AUTOMATIC DRIP MACHINE GUIDE:

Recommended Ratios:
- 6 cups water | 58g Ground Coffee  
- 10 cups water | 95g Ground Coffee  

Pro Tips:
✔ Use white flat-bottom filters whenever possible.  
✔ Pre-rinse filters for the best taste.  
✔ Coffee tasting sour? Grind finer to increase brew time.  
✔ Coffee tasting bitter? Grind coarser to decrease brew time.  

FRENCH PRESS GUIDE: 

Coffee: 30g of medium grind coffee  
Water: 500g at 205°F  

Steps:
1. Steep for 4 minutes.  
2. Stir coffee and scoop off excess foam.  
3. Plunge 3/4 of the way to the bottom.  
4. Pour coffee and enjoy.