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 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 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 Jairo Arcila Lulo
Exquisitely crafted to perfection by the renowned Arcila family, revered for their exquisite micro-lots and outstanding cupping scores. The flavour and aroma in the Arcila offerings result from their unique fruit maceration technique.
This exquisite coffee features a 72-hour anaerobic fermentation process, during which wine yeast and Lulo, a local Colombian fruit are added. Lulo or Naranjilla means "little orange" in Spanish. Following fermentation, the cherries, rich in flavour from the macerated fruit, are pulped and placed to dry on raised beds until the ideal moisture content is achieved.
A tantalizing mix of sweet and acidic elevates this truly remarkable coffee. Fill your cup with a delightful treat.
This coffee is best enjoyed as an espresso, both black and with milk.
Tasting: Citrus, Ripe Lulo, Caramelised Apple, Dark Chocolate
Colombia Jairo Arcila Strawberry
Get ready to indulge in the unique and captivating taste of Colombia Jairo Arcila Strawberry Wine-Yeast coffee! From the farm in Santa Monica, the carefully fermented and dried coffee beans are infused with real strawberries and wine yeast for a truly sublime experience. Savour the lingering floral finish and be swept away!
Tasting: a strikingly sweet and complex blend of strawberry, chocolate, caramel and cacao with a lingering aroma of roses.
Colombia Finca Monteblanco Cranberry
Taste the artistry of fermented coffee with Finca Monteblanco, where a special extended fermentation process creates extraordinary aroma and taste that will leave you speechless!
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 Cranberry Co-Fermented Washed process
The Cranberry Co-fermented washed process begins with the Purple Caturra variety, known for its high Brix and natural sweetness, which supports beneficial microorganisms like Lactobacillus and Saccharomyces cerevisiae. These microorganisms are pre-cultivated to create a fermentation culture.
Red fruits, such as blueberries, are added to this culture, which is nourished with molasses, sugar, or panela and fermented for over 190 hours to achieve optimal sugar content and pH. After harvesting, the coffee's Brix is measured, and it undergoes an additional 150 hours of fermentation in sealed barrels with the prepared culture, maintaining specific Brix and pH levels to enhance flavor while preserving the coffee's profile. This precise method aims to meet high international standards and produce captivating cup profiles.
Before processing with the fermented culture, the coffee cherries are assessed for sugar content immediately upon arrival at the Monteblanco mill. The cherries are floated to eliminate impurities, then pulped and placed into a 200-liter sealed tank. The previously fermented 80-litre culture is added to this tank, and the pulped coffee undergoes fermentation for 150 hours. Throughout this period, the team diligently monitors conditions to ensure that the environment remains above 6 degrees Brix and a pH of 4. Following fermentation, the coffee is transferred to the drying area, where it is sun-dried for 2–3 days and then shaded for an additional 15–18 days until it achieves a humidity level of 10–11%.
Tasting: Cranberry, Blueberry with a hint of caramel.




