The Motta Family: Coffee as a Multi-Generation Story

Finca Motta follows a tradition found across Colombia's coffee-growing heartland — a family farm named for the family itself, passed down through generations, each iteration building on the last. Colombia has over 540,000 coffee farming families, the vast majority operating on fewer than 5 hectares. Finca Motta is part of this landscape: a farm where coffee is not a commodity side project but the central livelihood and cultural identity of the family that works it.

The Motta lot at BrewFusion represents the farm's quality-forward output — selected cherries, clean processing, and the kind of consistent cup character that comes from years of accumulated knowledge about a specific piece of land.

Colombian Coffee's Heartland Context

Colombia's coffee-growing regions stretch across the Andes from north to south, encompassing a diversity of microclimates, altitudes, and soil types that make generalisation difficult. What unites the best Colombian lots — wherever they come from — is the combination of altitude-driven slow cherry maturation, the high-selectivity hand-harvesting tradition, and the washed processing protocols that the Colombian Coffee Growers Federation (FNC) has refined over decades. The FNC's investment in producer training across all departments has created a base level of processing knowledge that few other producing countries match at the smallholder level.

Finca Motta's lot demonstrates this foundation: a clean, well-processed Colombian washed coffee with the caramel sweetness, citric brightness, and medium body that define the country's specialty identity.

Traditional Washed Processing

The washed process that defines Finca Motta follows Colombia's standard specialty protocol: selective hand-harvest of ripe red cherries, same-day depulping, fermentation in tanks for 12–36 hours depending on temperature and conditions, clean washing to remove mucilage, and slow drying on raised beds or covered patios. This process strips away the fruit and focuses attention on the bean's intrinsic character — the variety's genetics, the soil's mineral content, and the altitude's influence on sugar development.

Brew Guide