Adrián Motta
Huila, Colombia | Pink Bourbon

Manhattan is proud to present a standout Pink Bourbon lot from Adrián Motta in Huila. This coffee undergoes a carefully managed aerobic fermentation with added yeast and a fruit-forward pre-fermentation stage, followed by a clean water wash at 20°C. The result is a cup that’s crisp, layered, and refreshingly complex—think shiso leaf, bergamot, and green grape.

Available for both filter and espresso.

Producer

Jefferson Adrián Motta’s farm is a reflection of years of dedication and vision. Since taking ownership, he has turned the land into a hub of agricultural innovation, focusing on improved cultivation practices and sustainable growth. Today, his work pushes the boundaries of what’s possible in Colombian coffee, making this Pink Bourbon a perfect example of his forward-thinking approach.

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What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!