Ethiopia Pineapple Spice Cake

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

TASTING NOTES Molasses | Brown Spices | Pineapple Juice

This Ethiopian coffee is the perfect cozy holiday treat! The traditional natural processing method creates a wonderfully rich cup bursting with notes of syrups and fall spices. On the back end of each sip you are greeted with a delightful hint of sweet pineapple.

These notes come together to make a wonderful cup that brings back memories of Tropical Spice Cake.

Whether you choose to make it as a filter or espresso, this coffee promises to be a delightful experience!

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: Sidama
Producer: Bekele Ututtie
Processing: Natural
Variety: Heirloom
Elevation: 1960

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

 

BREW GUIDE

Brew Device: Orea V3

18g of medium fine coffee (3 on Fellow Ode V2 / 460 microns)

300g of water heated to 205° 

 

PROCESS:

1. Rinse filter with hot water

2. Discard rinse water

3. Add 18g of coffee

4. 0:00 Spiral Pour 60g of water to bloom coffee and swirl coffee bed

5. 0:30 Center Pour 80g of water

6. 1:00 Center Pour 80g of water

7. 1:30 Spiral Pour 80g of water

Goal Finish Time: Between 2:40 - 2:50

 

ESPRESSO GUIDE

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

40-42 second shot time including a 7 second pre-infusion

205° water temperature

For best results combine this espresso shot with at least 2oz of your preferred milk. Increased amounts of milk will tame the espresso acidity and yield a richer and silkier beverage.