Purple Haze

£14.00

Mandarin, Earl Grey, and Floral.

From Colombia's lush Acevedo mountains, Jefferson Motta crafts coffee of exceptional clarity and sweetness. Cultivated meticulously beneath native trees, his precise fermentation and washing yield a pristine, fruit-forward and floral cup.


Purple Haze
1/5

Coffee is a story.

Story

Meet Jefferson Adrián Motta, whose life's work in Acevedo, Huila, Colombia, transforms ordinary mornings into extraordinary experiences.

His deep-rooted passion for coffee farming was instilled from childhood, shaped by family traditions and the fertile soil beneath his feet. From these modest beginnings, Jefferson cultivated a bold dream: to own a farm dedicated to crafting coffees that don't merely taste good - they inspire.

Jefferson’s commitment is about more than coffee; it's about excellence, family, and legacy. Through dedication, he transformed a personal dream into reality, elevating not only himself but his family and local community.

When you enjoy coffee crafted by Jefferson Adrián Motta, you're not merely tasting a cup of coffee; you're experiencing his passion, dedication, and relentless pursuit of better. You're making a deal with yourself: to value craftsmanship, appreciate genuine hard work, and commit daily to pursuing excellence, just as Jefferson has.

Because you, too, understand what it takes. You, too, see yourself in Jefferson: ambitious, dedicated, and tirelessly striving for more.

Every cup connects you directly to his legacy, celebrating a journey you’d proudly walk yourself.

Processing

At 1700 metres above sea level, Jefferson's 4.7-hectare farm
thrives beneath the protective embrace of native trees. It's here,
amidst nature's quiet elegance, that Jefferson tirelessly pursues coffee
perfection.

Every ripe cherry is hand-picked, selected for its
impeccable quality, and gently guided through an intricate, meticulously
controlled process:

1. An initial 24-hour fermentation sets the stage.

2. Followed by an intentional, carefully monitored 48-hour fermentation with specialised yeasts.

3. Then comes submerged fermentation, precisely tracked through pH and temperature, ensuring absolute consistency.

4. Washed clean with fresh, pure water maintained at exactly 20°C.

5. Finally, sun-dried for 8-12 days.

Provenance

Origin: Colombia

Area: Acevedo, Huila

Producer: Jefferson Adrián Motta

Cultivar: Pink Bourbon

Process: Honey

Altitude: 1700 MASL

Brewing

We are brewing this two ways at our shop in Devon.

Espresso

20g Dose

48g Yield

28s Brew Time

Filter

Dose: 15g

Temperature: 94

Water: 250g

Brew Time: 02:50

Recipe:

0:00 50g Bloom, 0:45 pour to 100g, 1:15 pour to 150g, 1:45 pour to 250g, swirl to even the bed. Drip time 02:50.

We will donate millions.

We may be a small company - but we have big dreams.

By sharing our profits, we want to create a reliable fund for animal charities all over the UK using what we know best: roasting truly exceptional coffee.

Read about our story.

Pairs well with