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 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 Green Apple
Brand new in store. Be the first to try! Motobean Coffee Roasters proudly supports Jairo Arcila's Santa Monica farm and his exceptional fermented coffees. We are consistently captivated by the delightful aroma and flavour in every cup.
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 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.
