Motobean Roasters
Roasters Choice Espresso Coffee Selection
Roasters Choice Espresso Coffee Selection
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Our Roaster's Choice pack offers a combination of single origin beans in 250gm packs. Selections are changed monthly, giving you the chance to try a range of coffees with a special package price.
Colombia Jairo Arcila Passionfruit
This coffee was cultivated by Jairo Arcila at the Santa Mónica farm. It underwent a dry anaerobic fermentation process lasting 72 hours with the pulp intact. During fermentation, passion fruit pulp and wine yeast were introduced. Afterward, the cherries were pulped and laid out on raised beds to dry until reaching the ideal moisture level. This innovative technique influences the flavor profile of the coffee, resulting in a distinctive cup with fruity, vibrant notes of passionfruit, along with other complex flavours that are characteristic of his farm's high-quality beans.
This microlot is made entirely from the Castillo variety, developed by the Federación Nacional de Cafeteros. It is known for being more productive than Caturra and resistant to coffee leaf rust.
This coffee makes an exceptional cold brew.
Tasting: Passionfruit & Lychee.
Kenya Gondo New Kiriti
This exceptional micro-lot from the New Kiriti Farmers Cooperative in Kenya’s Mathioya District is one of those rare coffees that’s too good to pass up. It has all the iconic qualities of a great Kenyan coffee: bold, intense fruit flavours, with an incredibly clean profile and a crisp, bright finish.
The Gondo factory, run by the New Kiriti Farmers Cooperative with around 730 members, ensures quality from start to finish. The cherries are picked and delivered to the factory the same day, where they’re carefully hand-sorted and selected before de-pulping. Using fresh water from the nearby Kananahu stream, the ripe cherries are washed and then sun-dried on raised beds for the perfect finish.
This exceptional micro-lot from the New Kiriti Farmers Cooperative in Kenya’s Mathioya District is one of those rare coffees that’s too good to pass up. It has all the iconic qualities of a great Kenyan coffee: bold, intense fruit flavours, with an incredibly clean profile and a crisp, bright finish.
The Gondo factory, run by the New Kiriti Farmers Cooperative with around 730 members, ensures quality from start to finish. The cherries are picked and delivered to the factory the same day, where they’re carefully hand-sorted and selected before de-pulping. Using fresh water from the nearby Kananahu stream, the ripe cherries are washed and then sun-dried on raised beds for the perfect finish.
Tasting: Fruity - Syrupy Plum, tart StoneFruit and a hint of Caramel.
: Fruity - Syrupy Plum, tart StoneFruit and a hint of Caramel.
Uganda Bugisu Sipi Falls Anaerobic
The coffee is named after the Sipi Falls, a trio of waterfalls located on the outskirts of Mount Elgon National Park in Eastern Uganda. This region is famous for growing the 'Bugisu' Arabica variety, the most renowned of the Ugandan Arabicas.
Certified organic, it is cultivated as part of the Sipi Falls Coffee Project. Initiated in 1999, the project now involves over 5,000 smallholder producers managing an area exceeding 2000 hectares. With around 3.5 million families are connected to coffee production through this project, this coffee is not only a culinary delight but also a symbol of community and sustainability.
Tasting: Boozy strawberry. A rounded orange and wine acidity with lingering cocoa, vanilla and caramel.
Ethiopia Yirgacheffe Gargari Gutity
situated near the Gutity River, which supports local coffee cultivation. Here, 2,400 smallholder farmers grow coffee in their backyards and bring their harvests to the Gargari washing station.
Coffee produced in Ethiopia is inherently organic; the native landrace varieties work in harmony with the ecosystem, offering organic fertilizer and natural pest management. This variety is renowned for its small bean size, but as the saying goes, good things come in small packages! It boasts bright acidity and a rich, complex fruit profile, both of which are characteristic of the variety and its high-growing altitude.
The selected cherries are floated prior to being moved to African drying beds, where they undergo a drying and natural fermentation process lasting 19 to 21 days, depending on the weather conditions. Ongoing hand-picking and rotation are implemented to maintain quality and consistency, while supervisors utilize moisture measurement tools and other equipment to manage the process for the best possible outcomes.
Tasting: Notes of Anise, Blueberry, Coconut Cream, Mixed Fruits
