Motobean Roasters

Roasters Choice Indulgence Selection

$125.00 AUD

~~$155.00 AUD~~ $125.00 AUD

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How you want it whole beans ground - paper filter ground - plunger ground - stovetop ground - aeropress ground - espresso

January Spiced Peach | Bubblegum | Blackberry | Candy Blast Subscription

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Our Roaster’s Choice Indulgence Selection is a hand-picked selection for the discerning coffee connoisseur. Each month, we feature a unique assortment of expertly fermented coffee beans, carefully chosen to highlight the intricate distinctive sensory experience that fermentation can unlock. Packaged in 250g bags, our monthly selections offer a rare opportunity to explore the evolving world of fermented coffee at a special package price,

Motobean Bubblegum Co-Ferment

Meet the Bubblegum Blend—our most audacious and exhilarating blend yet. Crafted for the truly adventurous coffee lover, this blend is a testament to the wild potential of modern processing. It’s an intensely fruity cup that delivers on its playful name, tasting unlike any traditional coffee you've ever had.

The Triple Co-Ferment Power

The secret lies in the foundation: this blend is meticulously composed of three distinct co-fermented single-origin coffees. Each component brings its own complex, sweet, and funky profile to the party, resulting in a cup that is both vibrant and seamlessly layered. This technique amplifies the inherent sugars and acidity in the beans, pushing the flavour boundaries far beyond the traditional coffee spectrum.

For Filter: Brew it as a pour-over, Aeropress, or through batch brew to experience its full, extraordinary potential.

For Espresso: Expect a wildly sweet, juicy, and intense shot that cuts through milk brilliantly, offering a unique take on a classic flat white or latte.

Tasting: Wildly fruity, featuring Banana, Strawberry and Grape

Colombia Jairo Arcila Blackberry

This exceptional microlot from renowned producer Jairo Arcila at Finca Santa Monica is a masterful expression of co-fermentation. By fermenting the coffee with real blackberries and specialized wine yeast, Jairo Arcila has created an intense, dark fruit profile that defies expectations. This coffee is all about jammy richness, spiced red wine complexity, and a velvety honeyed finish.

Tasting: A vibrant and layered cup, yielding rich notes of ripe blackberry preserves, complex spiced red wine, and a luxurious, velvety honeyed finish.

Colombia Las Palmas Candy Blast

Brayan Alvear, a passionate local from Acevedo, Huila, Colombia, has a coffee farm nestled in the heart of San Adolfo. Brayan's beans thrive in the fertile soil, which plays a vital role in their development. His expertly fermented beans offer remarkably complex and delightful flavours.

The Watermelon Co-Fermented process
The process begins with a 48-hour anaerobic pre-fermentation, developing a foundation of complex flavours. After de-pulping, the beans are fermented for five days with dried and fresh watermelon, adding a refreshing sweetness and subtle hint of citrus. Sun-drying on patios and mechanical drying in silos are followed by a crucial 30-day stabilisation period. This process allows the complex flavours to meld, resulting in a balanced and distinctive coffee.

Tasting: A burst of Watermelon with Mint, Candy, Lemon, Bubblegum, Raspberry.

Colombia Las Palmas Spiced Peach

A tropical fruit bomb from the highlands of Huila, Colombia.

Say hello to Las Palmas Spiced Peach, the latest standout in our co-ferment series from innovative producer Brayan Alvear. Grown in the lush terrain of San Adolfo, Huila, and co-fermented with real peach, this coffee is a radiant expression of fruit-forward complexity and Colombian craftsmanship. This omni-roast profile guarantees exceptional results across all brew methods, making it perfectly adaptable for filter, espresso, and, notably, a truly stunning cold brew.

Las Palmas Spiced Peach is crafted through an innovative co-fermentation process that infuses the coffee with natural peach character — not through additives or flavouring, but through science, timing, and expert control.

It begins with a 24-hour pre-fermentation in sealed plastic bags. This step enhances the body and complexity of the coffee by activating native microorganisms and kick-starting flavour development.

After pre-fermentation, the cherries are depulped, leaving as much mucilage (the sticky, sugary layer) intact as possible. Then, the real magic begins: a 5-day anaerobic fermentation in sealed tanks, where the coffee is co-fermented with dehydrated, ground peach.

Why dehydrated fruit?
Removing the water content concentrates the peach’s flavour compounds, allowing for a more intense and clean infusion into the coffee. During fermentation, the fruit sugars interact with the coffee's natural compounds, unlocking vibrant tropical notes and deep sweetness — all without overpowering the cup.

Fermentation takes place in 200–1000 kg tanks, followed by a draining phase to remove excess mosto (fermentation liquid), ensuring the coffee is ready for drying.