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Omega Coffee Collective

Ethiopia Berry Trifle

Ethiopia Berry Trifle

Regular price $28.00
Regular price Sale price $28.00
Sale Sold out
Shipping calculated at checkout.

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

TASTING NOTES Red Berries | Lemon Pound Cake | Peach Tea

This Ethiopian coffee stands out as a truly unique and exceptional offering. It was Co-Fermented in the cherries it was grown in for 120 hours and then washed. This rare processing method creates a complex and unique cup while still maintaining the clean and crisp profile of a washed Ethiopian coffee.

This processing creates a final cup that is full of a variety of Red Berries, sweet notes of citrus such as Lemon Pound Cake, and bright stone fruit flavors like Peach Tea as the cup cools. These flavors come together to create a smooth harmonious cup that is equally balanced yet very complex.

A truly wonderful drinking experience, this coffee is best enjoyed as a filter offering. Due to its ease of extraction we recommend using a brew ratio of about 14.5 parts water to 1 part coffee instead of a typical ratio of 16.6 parts water to 1 part coffee. This helps to reduce the chance of over extraction and increase the overall body of the cup.  

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: Ethiopia
Region: Aricha 
Producer: Hada Molecha Washing Station
Processing: Washed Co-Fermentation
Variety: Heirloom
Elevation: 1950 - 2000

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



Brew Device: Orea V3

21g of medium fine coffee (3 on Fellow Ode V2 / 400 microns)

300g of water heated to 205° 



1. Rinse filter with hot water

2. Discard rinse water

3. Add 21g of coffee

4. 0:00 Spiral Pour 75g of water to bloom coffee and swirl coffee bed

5. 0:30 Spiral Pour 75g of water

6. 1:00 150g Pour/50g of this pour is spiral and final 100g is center pour 

Goal Finish Time: Between 2:20



1:3 Ratio / 18g ground coffee in 54g liquid espresso out

38-40 second shot time including a 7 second pre-infusion

205° water temperature

For best results combine this espresso shot with at least 4oz of your preferred milk. Increased amounts of milk will tame the espresso acidity and yield a richer and silkier beverage. 


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