Purple Haze Origin: Huila, Colombia Producer: Jefferson Adrián Motta Farm: Finca Motta Process: Honey (Multi-stage fermentation with yeast + fruit inoculation) Varietal: Pink Bourbon Tasting Notes: earl grey, darjeeling tea, mandarine, floral, clean This coffee is a snapshot of place — grown at Finca Motta in the heart of Huila, where Jefferson Adrián Motta has built his farm from the ground up. Coming from a humble background, Jefferson turned his lifelong passion for coffee into a project focused on specialty production, innovation, and community impact. On his farm, Jefferson blends tradition with experimentation, applying refined agricultural practices and advanced fermentation techniques to push quality forward. This Pink Bourbon “Morado” lot reflects that philosophy — expressive, controlled, and full of character. Ripe cherries are handpicked and undergo an initial 24-hour fermentation, followed by pulping and a 48-hour fermentation with added yeasts and fruit substrates. The coffee is then fermented submerged under close monitoring of pH and temperature, washed, and slowly sun-dried for 8–12 days to stabilize and develop its profile. We’ve roasted it ultra-light to let the nuances shine. Expect a complex and layered cup — likely leaning into purple fruit tones, herbal nuances, and rounded sweetness, shaped by its precise fermentation.

Purple Haze Origin: Huila, Colombia Producer: Jefferson Adrián Motta Farm: Finca Motta Process: Honey (Multi-stage fermentation with yeast + fruit inoculation) Varietal: Pink Bourbon Tasting Notes: earl grey, darjeeling tea, mandarine, floral, clean This coffee is a snapshot of place — grown at Finca Motta in the heart of Huila, where Jefferson Adrián Motta has built his farm from the ground up. Coming from a humble background, Jefferson turned his lifelong passion for coffee into a project focused on specialty production, innovation, and community impact. On his farm, Jefferson blends tradition with experimentation, applying refined agricultural practices and advanced fermentation techniques to push quality forward. This Pink Bourbon “Morado” lot reflects that philosophy — expressive, controlled, and full of character. Ripe cherries are handpicked and undergo an initial 24-hour fermentation, followed by pulping and a 48-hour fermentation with added yeasts and fruit substrates. The coffee is then fermented submerged under close monitoring of pH and temperature, washed, and slowly sun-dried for 8–12 days to stabilize and develop its profile. We’ve roasted it ultra-light to let the nuances shine. Expect a complex and layered cup — likely leaning into purple fruit tones, herbal nuances, and rounded sweetness, shaped by its precise fermentation.