Motta - Red Bourbon Natural - Colombia

About this coffee

This coffee's distinct character is no accident. It is the result of a deliberate convergence of place, people, genetics and process. From its unique terroir to the producer’s expert choices in varietal and processing, every element works in synergy to create this coffee's singular identity. This Origin Chronicle is your map, your guide to understanding the craftsmanship and effort it took to reach such a remarkable experience in the cup.
Fermentation Overview: atural fermentation occurring within the whole cherry during slow drying
Step 1 — Selective Hand Harvesting Only fully ripe Bourbon cherries are handpicked to ensure high sugar content and uniform ripeness.
Step 2 — Whole Cherry Processing The cherries are left intact, without pulping, allowing the fruit, skin, and mucilage to remain in contact with the bean throughout the process, forming the foundation of the Natural profile.
Step 3 — Controlled Fermentation Fermentation occurs naturally within the whole cherry during drying, under carefully monitored conditions. Time and temperature are managed to enhance fruity expression sweetness, and aromatic complexity.
Step 4 — Yellow Honey Drying Drying is carried out slowly on raised beds, with regular turning, allowing sugars from the fruit to gradually penetrate the bean and develop body, sweetness, and depth.
Step 5 — Resting & Stabilization Once optimal moisture content is reached, the coffee rests under controlled conditions to stabilize the cup and harmonize flavors. integrate flavors and stabilize the cup.