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

April Peach | Green Apple | Golden Berries| Lasso Bourbon Sidra Subscription

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,

Colombia Jairo Arcila Santa Monica Peach

The Arcila family are renowned experts in specialty Colombian Coffee and this one is no exception. Grown by Jairo Arcila at the farm in Santa Monica, this unique coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During fermentation, ripe peach and wine yeast were added, the cherries then pulped & dried for ideal moisture content.

Tasting: Sweet Peaches, Malic Acid, Caramels & Lime Zest. This one is an outstanding hot or cold brew.

Colombia Jairo Arcila Green Apple

Using a 48-hour anaerobic fermentation process, the beans are transformed with the addition of green apple into a truly magical product. To maintain optimal taste and moisture, Jairo carefully washes and dries the beans at low temperatures on raised beds. The Santa Monica microlot features the Castillo variety, renowned for its productivity and resistance to leaf rust.

Jairo's commitment to quality and sustainability is evident in this selection. Every cup of this fermented coffee showcases the distinctive characteristics of the Castillo variety and is a must-try for any coffee enthusiast.

Tasting: Green Apple, Lime, Mandarine, Cacao and Brown Sugar.

Colombia El Vergel Estate Golden Berries

From the visionary minds of Elías and Shady Bayter comes a coffee that redefines the expectations of a Colombian Natural. Grown at the El Vergel Estate, this Pink Bourbon lot is a celebration of "Yellow Fruits"—balancing a bright, citrusy acidity with a deep, honey-like sweetness.

This Coffee undergoes a 96-hour anaerobic fermentation in whole cherry, carried out in sealed tanks without oxygen to intensify fruit expression and aromatic complexity, resulting in a Natural Anaerobic process.

After fermentation, the cherries are gently transferred to raised beds where they are slowly dried with the fruit intact, allowing controlled oxidation and sugar concentration to develop a dense, juicy character. The drying process lasts approximately 18–25 days until optimal moisture is reached.

Once dried, the coffee rests for a minimum of 20–30 days in sealed GrainPro bags prior to milling. This meticulous process ensures the creation of a vibrant, fruit-forward flavor experience with remarkable depth and sweetness.

Tasting: Tropical Punch and blackberries on the nose, leading into a rich blueberry compote with a sophisticated mulled wine finish.

Colombia Adrian Lasso Bourbon Sidra

Moto Bean is proud to present a truly exceptional filter offering: the Colombia Natural Sidra, cultivated by Adrian Lasso in the renowned Bruselas-Pitalito region of Huila.

This isn't just coffee; it’s a masterclass in controlled fermentation. The Sidra variety itself is a rare and highly prized crossbreed between Bourbon and SL28, inheriting the deep sweetness of the former and the vibrant, citric complexity of the latter

Adrian Lasso utilises an incredibly precise, multi-stage "Quenching" and fermentation protocol to achieve this flavor profile:

Initial Oxidation: 24 hours in open drums to set the foundation.
Anaerobic Phase: 32 hours of cool-controlled anaerobic fermentation (16-18°C).
Secondary Oxidation: 30 hours in open tanks, reaching temperatures up to 40°C.
BioMaster Tank: A second 12-hour anaerobic stage followed by a 25-hour submersion in 32°C water enriched with mosto (fermentation juice) from the same Sidra Bourbon lot.
The Quench: To lock in these complex sugars and halt microbial activity, the cherries undergo a thermal shock—5 minutes in 60°C water followed by 30 minutes in 14°C water.
Precision Drying: A three-stage dehydration process in hermetically sealed stainless-steel dehumidifiers ensures the pulp sugars are perfectly retained while achieving an ideal 10-11% moisture content.

Tasting: Expect a remarkably juicy, multi-layered cup. The experience begins with a lush compote of nectarine, strawberry, and mango. A high, lingering citric acidity provides the backbone, carrying through to a sophisticated finish of hazelnut, lavender, mandarin, and brown sugar.