MOON SAFARI
Colombia - Carlos Motta, Colombia, Washed (Espresso)
Tastes like Orange, Pear, Speculoos, Milk Chocolate
Origin
Colombia
Region
Huila
Altitude
1800 masl
Producer
Carlos Motta
Variety
Red & Yellow Colombia
Process
Washed
Carlos Motta
Finca Filadelfia is a family farm that lies high up in the Siberia Ceibas Natural Park in Northern Huila, close to the region capital of Neiva. We were introduced to Carlos Motta via Yonatan from Cuatro Vientos, our long-term partner in Huila. Inspired by the success of his brother-in-law's café in Rivera (Cafe y Arte), Carlos Motta decided to switch careers from mechanics to coffee in 2022. In Finca Filadelfia he found a 30 year old farm that enjoyed ideal conditions for specialty coffee production.
Finca Filadelfia
Finca Filadelfia lies at 1800 masl and enjoys a cool and cloudy climate, ideal for slow cherry development. The farm’s soil has a rich black top layer with sandy subsoil beneath. The finca is surrounded by a major river that serves as a vital water source for the town of Rivera. Carlos grows Castillo, Colombia, San Bernardo and Gesha. The views from Finca are stunning and Carlos has been building accommodations to draw visitors to the farm. When we first cupped Carlos his coffee in 2024 in Neiva, we loved its upfront orange sweetness, mild acidity and milk chocolate finish. Carlos's coffee is a staple on our Moon Safari series as it perfectly encapsulates the series profile.
Process
This lot of Red & Yellow Colombia was hand picked on the steep slopes of the finca. Upon arrival at the beneficio, the cherries are placed in bags for 12 hours for a short fermentation. The cherry is depulped, oxidized and then washed in open tanks. The beans are dried on African beds inside marquesinas, a process that takes 2-3 weeks due to the cold weather and limited sunlight. Finally, the coffee is meticulously hand-sorted again. This traditional, careful processing contributes to a clean, sweet cup.
V60 recipe
Ratio : 15g coffee for 230g water (1:15,33)
Water : soft water (50-100ppm) at 92° C
Extraction time: 2:15 minutes
Espresso recipe
Ratio : 18g in for 38g out (1:2,11)
Water : soft water (100-150ppm) at 93,7° C
Extraction time: 31 seconds