Ecuador Rum Barrel Co-Ferment

The Return of a Legend – Ecuador Rum Barrel Co-Ferment

Some coffees leave an impression. This one changed everything.

Two years ago, I tasted a coffee unlike any other—Bold Raspberry, Deep Brown Sugar, a touch of Dark Chocolate wrapped in a boozy richness. It was unforgettable. A year later, I sought it out again, and with each sip, I knew: Omega had to offer this coffee.

But this wasn’t just any coffee—it was crafted by Juan Peña at Hacienda La Papaya, one of the most meticulous producers in the world. Getting our hands on it wasn’t simple. In April, I connected with Juan’s team and began the journey of earning a spot in their exclusive sourcing program. Months of anticipation led to this moment—our second year offering one of the most remarkable coffees we’ve ever had.

Fermented for 120 hours inside a 20+ year-old Ecuadorian rum barrel, this coffee develops an intoxicating depth. Raspberry Wine leads the way, followed by Caramelized Brown Sugar and Velvety Dark Chocolate. As it cools, a Delicate Floral Citrus note lifts the finish, bringing elegance to its rich complexity.

Last year, this coffee made history for Omega. This year, it’s back—better than ever.

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.