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 Las Palmas Banana
At the heart of this remarkable co-fermented Pink Bourbon lies not just innovation, but the vision and care of producer Brayan Alvear, whose farm Las Palmas sits high in the Huila mountains of southern Colombia. Brayan is part of a new generation of Colombian producers who are reshaping the future of specialty coffee through experimentation and craftsmanship. He has embraced co-fermentation not just as a technique, but as a way to fully express the potential of the Pink Bourbon varietal. For Brayan, coffee isn’t just a crop — it’s a cultural inheritance and a canvas for innovation.
This unique lot is the latest in our celebrated co-ferment range — a creamy, complex cup with deep fruit character and elegant structure. Brayan’s bold approach to fermentation truly sets it apart; in fact, he affectionately refers to this specific release as "Pink Bourbon Cake." While his description perfectly captures the indulgent, sweet flavour profile and gives a nod to the varietal, the infusion of dried banana during co-fermentation and the unmistakable taste meant we named this stunning lot 'Las Palmas Banana'—a direct nod to his farm.
Tasting: This coffee delivers a distinct depth of flavour and a luxurious, creamy texture that stands out in the cup. The extended fermentation creates a complex profile where bright acidity and subtle sweetness mingle. You’ll find delightful hints of banana undertone complementing the inherent complexity of the Pink Bourbon, resulting in a well-rounded and deeply satisfying brew. Creamy banana and candy-like sweetness meet brown spice, milk chocolate, and bright tropical acidity, all wrapped in a silky, luxurious texture.
Ethiopia Guji Hambella
Hambella Wamena is a district situated in the Guji Zone of the Oromia Region, located south of Addis Ababa. This area, named after the Oromo people who have cultivated coffee for generations, has a rich tradition in coffee farming. The coffee produced in Ethiopia is inherently organic, as the landrace varieties thrive in harmony with the environment, resulting in natural fertilization and pest control.
Yednekachew Seleshi is a third-generation coffee producer, following his grandfather's 52 years in the industry. He collaborates with 240 local smallholder farmers to produce coffee from local landraces that are naturally processed, named after prominent local farmer Geda Bali.
The coffee is hand-picked and dried on African raised beds for 12 to 15 days. It is processed at the Buliye washing station, established in 2013.
Yednekachew and his team provide biannual training on coffee quality control, encouraging farmers to deliver high-quality red cherries. They also support the community by supplying school materials, sponsoring a football team, and offering organic compost to farmers.
The coffee is uncertified organic, currently undergoing the process of obtaining Rainforest Alliance and Organic Certificates.
Tasting: Bursting with the freshness of ripe berries and juicy plum, this coffee features delightful hints of strawberries and cream, rounded out by subtle notes of hazelnut and cocoa.
Ethiopia Yirgacheffe Konga
Dive into a remarkable cup that embodies the rich heritage and meticulous care from the Konga Wete village in Ethiopia's renowned Gedeo Zone, Yirgacheffe. This exceptional washed coffee is the fruit of labour from over 1890 smallholder farmers who cultivate coffee in their own backyards.
Their perfectly ripe, handpicked cherries are brought to the Amederaro Konga washing station, nestled beside the Toracho River. Established in 2018, this station is a hub of innovation, featuring 190 shaded drying beds and 10 fermentation tanks. This particular lot is a vibrant blend of the prized 74110, 74112, and 74165 varieties, developed at the Jimma Agricultural Research Center.
The coffee undergoes a meticulous Washed processing: cherries are de-pulped, then fermented in water tanks for up to 72 hours. Subsequent steps include washing, 12 hours of tank drying, and 8 to 10 days on African drying beds until optimal moisture is reached, all overseen by dedicated supervisors ensuring pristine quality.
The Amederaro Konga washing station's commitment to excellence is recognized by the 2019 African Fine Coffees Association’s Taste of Harvest award. Beyond the bean, they've made significant investments in the local community, including building schools and providing educational materials for children.
Experience a clean, complex, and beautifully nuanced cup that tells a story of community, quality, and award-winning dedication.
Tasting: Lemon Sorbet, Caramel, Juicy Citrus, Creamy Smooth.
Colombia El Paseo Rocket Flower
Discover a truly exceptional coffee with our new Colombia El Paseo Rocket Flower. This unique lot comes from the El Paseo farm, nestled near Buesaco on the Suma Paz trail in Nariño, Colombia.
This coffee's story is as captivating as its flavour. Huver Castillo, a third-generation coffee grower, made a significant pivot from his career as a math teacher to embrace his family's rich coffee heritage. Interestingly, his surname, Castillo, is also the name of a widely recognized coffee varietal, though this specific lot features the Caturra varietal. The farm El Paseo, a beautiful farm owned by the family for over 20 years, is where Huver works alongside his father, meticulously cultivating coffee on slopes overlooking the Buesaco valley. Situated at altitudes ranging from 1750 to 1950 meters, El Paseo benefits from ideal growing conditions, including several native shade trees that contribute to the coffee's unique development
The Rocket Flower Process
The meticulous process behind Rocket Flower coffee begins with the careful selection of ripe Caturra cherries. They undergo a 36-hour pre-fermentation in cherry, followed by a floating and disinfection step using a 2% sea salt solution. The beans are then transferred for anaerobic fermentation in stainless steel tanks with regulated relief valves. After pulping, collected leachates are re-introduced (200 litres per tank) along with enzymes to specifically promote a floral profile. Each tank, holding up to 2,800 kilos, ferments the coffee for 6 days, developing its complex flavour. Finally, the beans are mechanically dried in a silo for 2-3 days below 38 degrees, followed by a crucial 15-day stabilization period, ensuring ultimate consistency and quality.
Tasting: White peach and cream up front. Choc oranges through a round full body. Lemon and orange bouquet to finish.
