Jeferson Motta Motta Farm - Anaerobic Washed Gesha | Colombia

Colombia — Jeferson Motta Gesha

Tastes Like — 🍓 Candied Strawberry • 🌺 Hibiscus • 🍊 Sweet Orange

DETAILS

• Producer: Jeferson Motta
• Farm: Motta Farm
• Region: Huila, Colombia
• Varietal: Gesha
• Process: Anaerobic Washed
• Altitude: 1750–1800 masl
• Size: 227g / 8oz

INTRO — A Family Dream Realised Through Gesha

Jeferson Motta's life has been rooted in coffee since childhood. Growing up surrounded by family farms and coffee tradition in Huila, he developed an early passion for cultivation and dreamt of owning his own farm where he could craft coffee with care, precision, and identity. Today, with the support of his parents, that dream is a reality—and his brand, Motta, is both a tribute to his family and a reflection of his roots.

This anaerobic washed Gesha represents Jeferson's approach to coffee: respectful of varietal character whilst embracing innovative processing techniques. It's Gesha taken in a more experimental direction through a combination of aerobic and anaerobic fermentations, landing in genuinely interesting flavour territory without feeling overworked or losing its essential identity.

THE PRODUCER — Jeferson Motta & Motta Farm

From his earliest memories, Jeferson has been connected to coffee. His childhood was spent amongst the farms and traditions of Huila, where coffee wasn't just agriculture—it was family heritage. This deep connection to the land inspired him to pursue his own vision: a farm where he could apply everything he'd learnt about coffee cultivation and processing whilst honouring the legacy of those who came before him.

Motta Farm, established with the support of his parents, is the realisation of that vision. The farm sits at 1,750–1,800 metres in Huila, one of Colombia's premier coffee-growing regions, where the combination of high altitude, rich soils, and ideal climate creates perfect conditions for cultivating exceptional coffee. Jeferson personally oversees every stage of production, from selective harvesting to the final drying, ensuring that each lot meets his exacting standards.

The name "Motta" carries weight—it's not just branding, but a declaration of family pride and a commitment to quality that spans generations. Every bag of Motta coffee represents Jeferson's dedication to crafting something meaningful, something that honours both his family's past and his own vision for the future.

THE PROCESS — Hybrid Fermentation for Balanced Complexity

Jeferson's processing method combines traditional and experimental techniques, using both aerobic and anaerobic fermentation to develop complexity whilst preserving the Gesha varietal's distinctive character. The process is carefully controlled at every stage:

• 🍒 Selective Harvesting — Only fully ripe cherries are picked by hand
• 🌬️ Gentle Aerobic Fermentation — Whole cherries undergo initial aerobic fermentation to begin developing flavour
• 🔬 24-Hour Anaerobic Fermentation — Cherries are placed in sealed containers for proper sugar development
• ⚙️ Depulping — Cherries are carefully depulped after fermentation
• 💧 Washing — Mucilage is removed through washing
• ☀️ Extended Drying — Coffee is dried on raised beds for 18–20 days, allowing for slow, even drying

The combination of aerobic and anaerobic fermentations adds depth and candied sweetness whilst the extended drying period ensures stability and allows the coffee's natural characteristics to shine through. The result is processing that enhances rather than dominates—a difficult balance that Jeferson has executed beautifully.

THE CUP — Candied Elegance with Gesha Clarity

This is Gesha with a twist—the processing adds a creamy body and gentle candied sweetness without overwhelming the varietal's inherent elegance. What's remarkable is how much of the Gesha's character remains intact, showing that thoughtful experimental processing can enhance rather than mask a coffee's fundamental qualities.

Flavour Notes

• 🍓 Candied Strawberry — sweet, red fruit with a soft, lightly herbal quality reminiscent of haw flake candy
• 🌺 Hibiscus — deep red florals that emerge as the cup cools, tying everything together
• 🍊 Sweet Orange — bright citrus notes that open up mid-palate, adding complexity

The cup progresses beautifully as it cools. Early aromas and flavours lean towards candied red fruit with a gentle herbal sweetness, transitioning into sweet orange citrus as the cup opens up. Deeper red florals emerge in the finish, creating a complex yet cohesive profile that feels thoughtful and well-balanced. This is experimental processing done with restraint—candied flavours presented in a cleaner, more refined way than the heavy fermentation styles that can sometimes dominate Colombian coffee.