Jefferson Adrián Motta is a dedicated producer from Acevedo, Huila, who has spent years refining his approach to specialty coffee cultivation. Growing up in a coffee farming family, he inherited both the craft and the discipline required to transform his small farm into a hub of innovation and quality. At Finca Motta, Jefferson blends traditional practices with thoughtful experimentation. His focus on precision, sustainability, and continuous improvement reflects values that shine through in every lot he produces. Jefferson applies a carefully controlled natural process to reveal the potential of Pink Bourbon. Fully ripe cherries are selectively hand picked and left whole to ferment naturally during slow drying; allowing the fruit’s sugars and aromatics to develop. Fermentation is monitored under time and temperature parameters to develop sweetness, structure, and complexity. The coffee is then slowly dried on raised beds encouraging sugar concentration and a rich, fruit‑driven profile. A final resting under stable conditions stabilise flavours resulting in a vividly structured winey cup profile. PROCESS: NATURAL REGION: ACEVEDO, HUILA ELEVATION: 1700 VARIETAL: PINK BOURBON CUP: CHERRY RIPE, COCOA, ALMOND ROAST: ESPRESSO

Jefferson Adrián Motta is a dedicated producer from Acevedo, Huila, who has spent years refining his approach to specialty coffee cultivation. Growing up in a coffee farming family, he inherited both the craft and the discipline required to transform his small farm into a hub of innovation and quality. At Finca Motta, Jefferson blends traditional practices with thoughtful experimentation. His focus on precision, sustainability, and continuous improvement reflects values that shine through in every lot he produces. Jefferson applies a carefully controlled natural process to reveal the potential of Pink Bourbon. Fully ripe cherries are selectively hand picked and left whole to ferment naturally during slow drying; allowing the fruit’s sugars and aromatics to develop. Fermentation is monitored under time and temperature parameters to develop sweetness, structure, and complexity. The coffee is then slowly dried on raised beds encouraging sugar concentration and a rich, fruit‑driven profile. A final resting under stable conditions stabilise flavours resulting in a vividly structured winey cup profile. PROCESS: NATURAL REGION: ACEVEDO, HUILA ELEVATION: 1700 VARIETAL: PINK BOURBON CUP: CHERRY RIPE, COCOA, ALMOND ROAST: ESPRESSO