Colômbia – Jefferson Motta

OriginColombia

Roast levelLight

ProcessNatural

Summary

A Colombian coffee from the Acevedo-Huila region, produced by Jefferson Adrián Motta at Motta Farm. This lot is of the Red Bourbon variety, processed using a natural method with inoculated fermentation, where yeast is cultivated in blackberry puree and added during fermentation. Grown at 1700 meters above sea level. The cup is intense and expressive, with notes of grape gum, blackberry compote, and cocoa butter, featuring marked sweetness, creamy texture, and a long finish.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Espresso

Coffee in: 18 g
Coffee out: 40 g
Time: 27 s

V60

Coffee in: 15 g
Water: 250 g
Time: 2:15
Temperature: 93°C

Grind: Hario V60 02 with FAST filter from Sibarist

0:00Bloom with 50g of water, ensuring complete saturation and gas release. (40 s)
0:40Continue pouring until reaching 150g. (30 s)
1:10Finish pouring until reaching 250g total. (1:05)

Pour water slowly and in a controlled manner, using circular movements from the center outward.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Cupping score: 0
Producer: Jefferson Adrián Motta
Altitude: 1700 m.a.s.l
Variety: Red Bourbon
Notes: Grape, Blackberry

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The roaster

7 Gaia Roaster

7g Roaster is a specialty coffee roaster based in Vila Nova de Gaia, Portugal, roasting carefully chosen single-origin beans to reveal the best of each lot. Th…

AI-assisted description, based on roaster & cupping data.

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