Motobean Roasters
Roasters Choice Indulgence Selection
Roasters Choice Indulgence Selection
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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, designed for those who truly appreciate the art of coffee.
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 flavorrs 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.
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.
Colombia Jairo Arcila Lychee
Grown by Jairo Arcila at the farm in Santa Monica, this amazing coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During fermentation, lychee and wine yeast were added.
This micro-lot is 100% Pink Bourbon. The varietal is currently under research to determine it's origin. It is thought to be a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.
Tasting of lollipop, intense lychee, dark chocolate and cacao powder, the word exceptional does not do the taste and aroma of this coffee justice.
Colombia Jairo Arcila Orange
This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, ripe oranges and wine yeast were added. Afterward, cherries were pulped and then left to dry on raised beds with ripe oranges placed amongst the coffee until the ideal moisture content was achieved.
This exceptional coffee presents a wonderfully fruity and intricate profile.
Tasting: Orange Blossom, Caramelised Orange, Kiwi, Sweet Chocolate.
Colombia Finca Monteblanco Mango
This exciting coffee from Finca Monteblanco is fermented with mango to produce unique sweet, fruity flavours we absolutely love.
Finca Monteblanco, led by Rodrigo Sánchez, produces exceptional coffees from the rare Purple Caturra varietal, blending tradition with innovation for award-winning microlots and year-round quality.
Finca Monteblanco, led by Rodrigo Sánchez, produces exceptional coffees from the rare Purple Caturra varietal, blending tradition with innovation for award-winning microlots and year-round quality.
Read more about the farm here:
The Mango Co-Fermented Washed process
The process starts with a mother culture, which is a mixture of microorganisms combined with red fruit juices and alcohol.
Coffee cherries undergo a 190-hour fermentation with the mother culture, maintaining Brix levels above 6 and pH above 4 to enhance fruit notes while preserving the coffee's natural flavour. The process involves lactobacillus and saccharomyces cerevisiae microorganisms, supplemented with sugar, molasses, and a 50/50 mix of fresh and caramelized mango to intensify the flavour notes. This initial fermentation stage takes about 8 days.
Tasting: Dried Mango with hints of Caramel and Silky Peach.
