Producer: Jefferson Adrián Motta Farm: Finca Motta Region: Acevedo, Huila Variety: Orange Bourbon Process: Double Honey Anaerobic Altitude: 1700 masl Harvested: 2026 Cupping notes: Tropical fruits like ripe mango and papaya, peach, yellow plums and banana. Super sweet with tropical sweetness and very complex. This Orange Bourbon comes from Finca Motta in Acevedo, Huila, Colombia, where producer Jefferson Adrián Motta combines generations of coffee-growing knowledge with a precise and experimental approach to processing. Jefferson was born and raised in the heart of Huila’s coffee-growing region. Coming from a hardworking farming family, he inherited an understanding of coffee cultivation from an early age, along with the discipline and patience required to produce exceptional lots. Over the years, Jefferson transformed his dream of owning a farm into a 4.6-hectare project focused on quality, sustainability and continuous improvement. Located at 1,700 metres above sea level and shaded by native trees, Finca Motta has become a space where traditional farming practices are combined with carefully controlled fermentation techniques. For this lot, Jefferson selected Orange Bourbon, a distinctive variety valued for its sweetness, complexity and expressive character. Only fully ripe cherries were hand-picked to ensure consistency and optimal sugar development before processing began. The coffee underwent a Double Honey Anaerobic process. The first anaerobic fermentation took place while the cherries were still intact, allowing the naturally occurring sugars and microorganisms within the fruit to begin developing the coffee’s aromatic character. The cherries were then pulped while retaining a controlled amount of mucilage around the parchment. The coffee entered a second anaerobic fermentation, during which time and temperature were carefully monitored to build complexity while maintaining clarity and structure. Following fermentation, the coffee was slowly dried under controlled conditions. Keeping the mucilage attached during drying allows its natural sugars to continue influencing the coffee as moisture is gradually reduced. Once the desired moisture level was reached, the coffee was rested under stable conditions to allow its flavours and structure to settle before milling and export. Transparency. What we paid: -Coffee: 20€/Kg -Shipping: 1.50€/Kg -Packaging, labelling and sorting: 2€ Quantity bought: 35 Kg

Producer: Jefferson Adrián Motta Farm: Finca Motta Region: Acevedo, Huila Variety: Orange Bourbon Process: Double Honey Anaerobic Altitude: 1700 masl Harvested: 2026 Cupping notes: Tropical fruits like ripe mango and papaya, peach, yellow plums and banana. Super sweet with tropical sweetness and very complex. This Orange Bourbon comes from Finca Motta in Acevedo, Huila, Colombia, where producer Jefferson Adrián Motta combines generations of coffee-growing knowledge with a precise and experimental approach to processing. Jefferson was born and raised in the heart of Huila’s coffee-growing region. Coming from a hardworking farming family, he inherited an understanding of coffee cultivation from an early age, along with the discipline and patience required to produce exceptional lots. Over the years, Jefferson transformed his dream of owning a farm into a 4.6-hectare project focused on quality, sustainability and continuous improvement. Located at 1,700 metres above sea level and shaded by native trees, Finca Motta has become a space where traditional farming practices are combined with carefully controlled fermentation techniques. For this lot, Jefferson selected Orange Bourbon, a distinctive variety valued for its sweetness, complexity and expressive character. Only fully ripe cherries were hand-picked to ensure consistency and optimal sugar development before processing began. The coffee underwent a Double Honey Anaerobic process. The first anaerobic fermentation took place while the cherries were still intact, allowing the naturally occurring sugars and microorganisms within the fruit to begin developing the coffee’s aromatic character. The cherries were then pulped while retaining a controlled amount of mucilage around the parchment. The coffee entered a second anaerobic fermentation, during which time and temperature were carefully monitored to build complexity while maintaining clarity and structure. Following fermentation, the coffee was slowly dried under controlled conditions. Keeping the mucilage attached during drying allows its natural sugars to continue influencing the coffee as moisture is gradually reduced. Once the desired moisture level was reached, the coffee was rested under stable conditions to allow its flavours and structure to settle before milling and export. Transparency. What we paid: -Coffee: 20€/Kg -Shipping: 1.50€/Kg -Packaging, labelling and sorting: 2€ Quantity bought: 35 Kg