Ecuador Pomegranate Pie

The Untouched Elegance – Ecuador Pomegranate Pie

Some coffees don’t need anything extra—they shine purely on their own.

When we first sourced Ecuador Rum Barrel Co-Ferment, we were captivated by its depth, its richness, its boozy complexity. But alongside it sat another lot, untouched by barrel aging—just as stunning in its own right. This was the coffee in its purest form.

From the moment I cupped it, I was hooked. Bright, juicy pomegranate burst forward, electric and mouthwatering.Then came the warmth—brown sugar, vanilla, and a smooth, creamy finish that melted into milk chocolate. No enhancements, no co-ferments, just the raw beauty of Hacienda La Papaya’s craftsmanship, shining through in every sip.

This is Pomegranate Pie, the sister to Rum Barrel, untamed, unaltered, and absolutely exquisite.

Our coffees are never flavored—every note you taste is a result of expert cultivation, thoughtful processing, and our precise roasting approach.

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 coarse 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: 2:25 - 2:40

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.