Jeffery Motta - (Double Anaerobic Yellow Honey, Aji) SCA: 87

Origin: Colombia 

Farm: Motta

Varietal: Bourbon Aji

Altitude: 1700 MASL

Certification: Micro-lot

Process: Double Anaerobic Yellow Honey 

Cup Score: 87

Black Tea, Spices & Red Berries

A wonderful showcase of Huila's new generation of producer - combining a clever 2x stage Anaerobic fermentation & Yellow Honey process, Jeffery Motta has, with high regard to sweetness, carefully managed fermentation both in the whole cherry and after pulping, to produce a beautifully refined lot from his small hard-working family farm. 

Aromatic floral overtones, vibrant fruits notes, with clarity and rich layered spices - this lot is refined and intriguing.  

Process

Step 1 - Selective hand harvesting
Only fully ripe Pink Bourbon cherries are selected to ensure sweetness, uniformity, and aromatic potential.

Step 2 - First fermentation (in cherry)
Cherries undergo an initial fermentation while still intact. This activates native microorganisms and begins building fruit-driven precursors.

Step 3 - Pulping and second fermentation
After pulping, the coffee enters a second fermentation stage. Time, temperature, and oxidation are carefully controlled to maintain clarity while increasing sweetness and complexity.

Step 4 - Washing
The parchment is thoroughly washed with clean water to remove remaining mucilage and ensure a clean, transparent cup profile.

Step 5 - Drying and stabilization
The coffee is dried under controlled conditions until it reaches optimal moisture content, then rested to allow the cup profile to stabilise before export.

Producer

Rather than relying on extended or heavily manipulated fermentations, each stage here is designed to refine the coffee's intrinsic qualities, enhancing sweetness, complexity and varietal expression.

The result is a vibrant coffee that showcases remarkable transparency, demonstrating how modern fermentation techniques can elevate exceptional genetics without obscuring their origin.

Jeffery’s catalogue already includes Pink Bourbon, Papayo, Bourbon Ají, and other rare cultivars, each processed using different methods. His focus is not on developing a single signature process, but on matching processing to the genetics of each variety. This approach is shared by some of Colombia’s most progressive producers, including Diego Bermúdez, Wilton Benítez, and the Hernández family at Los Nogales. 

It reflects a broader shift, moving beyond experimentation for its own sake and toward a more refined understanding of how variety and process can work together to shape cup character.