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Motta - Red Bourbon Natural - Colombia

Origin Acevedo, Huila Process Natural Variety Red Bourbon Tasting notes Strawberry - red fruits - chocolate 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 Harvest Only fully ripe cherries are hand-picked and carefully sorted to ensure a uniform starting material. Step 2 — The cherries undergo flotation to remove low-density fruit, leaving only cherries with the highest sugar concentration. Step 3 — The selected cherries rest under controlled oxidation, preparing the fruit for fermentation. Step 4 — Selected yeasts, such as blackberries and coffee must, are added to guide fermentation and enhance sensory complexity without compromising the wine’s identity of origin. Step 5 — The coffee undergoes a fermentation lasting over 70 hours, divided into two stages. A second fermentation is activated using a controlled thermal shock to increase aromatic expression and clarity. Step 6 - Every variable is measured and monitored to guarantee consistency and reproduce the same sensory profile harvest after harvest.