Motta Purple Haze
Sustainable
Motta Purple Haze
Motta Purple Haze
| Country |
|
| Region |
Pitalito Huila |
| Producer | Jefferson Adrián Motta |
| Farm |
|
| Varietal | Pink Bourbon |
| Altitude | 1700 masl |
| Harvest | 2025 |
| Process | Washed |
Omni Roast
Pink Bourbon meets controlled complexity. also grown by Jefferson Adrián Motta, Purple Haze is a process-driven expression of Pink Bourbon with a deeper fermentation approach. the lot begins with a 24-hour initial fermentation, followed by pulping and a 48-hour submerged fermentation using yeasts and fruit pre-ferments. throughout the process, pH and temperature are carefully monitored to maintain balance and control. after fermentation, the coffee is washed at 20°C and sun-dried for 8 to 12 days before resting for flavour stabilization.
in the cup, it delivers a juicy, fruit-forward profile with notes of watermelon juice, strawberry, watermelon candy ring, and a touch of grenadine, lifted by the gentle floral clarity of white tea - a vibrant, textural coffee shaped by careful fermentation and Jefferson's continued pursuit of quality and innovation.
resting our coffees
resting our coffees
cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.
resting gives the coffee space for its true character to shine.
we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.
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producer
the story of Motta Farm is one of resilience, innovation, and ambition. Built by Jefferson Adrián Motta, a third-generation coffee grower with deep roots in Huila, the farm represents a personal vision: to create a platform for quality-driven, experimental coffee. through years of hard work, Jefferson has transformed the farm into a space for research and progress - focusing on advanced fermentation techniques, environmental sustainability, and community involvement.
Purple Haze is a clear example of Jefferson’s evolving approach - a Pink Bourbon lot shaped by controlled, yeast-driven fermentation and informed by a deep curiosity for how process can transform flavour. at Motta Farm, coffee is more than a crop - it’s a creative pursuit.