Ecuador Pomegranate Pie

Introducing Ecuador Pomegranate Pie – A Juicy & Clean Coffee

Returning for its second year at Omega, Ecuador Hacienda La Papaya showcases the extraordinary craftsmanship of Juan Peña and his team. This naturally processed lot highlights the purity of the coffee’s terroir, offering a beautifully structured and fruit-forward profile.

The cup opens with bright pomegranate, delivering a lively, juicy acidity. As it develops, brown sugar and vanilla emerge, adding layers of warmth and sweetness. The finish is smooth and creamy, with milk chocolate undertones that linger delicately on the palate.

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.