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 Peach
The Arcila family are renowned experts in speciality 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, Molasses, Mandarin, Cacao Nibs. This one is an outstanding hot or cold brew.
Colombia Jairo Arcila Mint
Grown at Santa Mónica farm, this coffee undergoes a 72-hour dry anaerobic fermentation with dried mint leaves and wine yeast for a unique coffee experience.
Processed with a unique twist on the classic Honey method, this coffee leaves you with subtle undertones of refreshing mint that linger gently on the palate. Perfect for any time of day and those seeking a new sensory adventure!
Tasting: Boquet of fresh mint. Hints of cardamon, red wine, cacao and orange.
Colombia Finca Monteblanco Piña Colada
This exciting coffee from Finca Monteblanco undergoes a unique, extended fermentation process that results in genuinely unique flavours.
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 Piña Colada Co-Fermented Washed process
The Piña Colada Co-Fermented Washed process begins with the creation of the fermentation culture. Initially, a mother culture containing microorganisms like lactobacillus and saccharomyces cerevisiae was established, derived from Rodrigo’s Purple Caturra coffee cherries. An 80-litre portion of this culture is then fed with sugar, molasses, dried coconut, and concentrated pineapple juice. This mixture not only enhances the flavour of the culture but also energizes fermentation, adjusting the sugar content to match the degrees Brix of the coffee set for processing. This primary fermentation takes 190 hours, achieving the necessary degrees Brix and pH for coffee processing.
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: Pineapple, with hints of Citrus and Candy.
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 Fruit 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: Mint, Watermelon, Candy, Lemon, Bubblegum, Raspberry.
