Amazonas · Espresso
Roasted by Motobean Roasters in Ravenhall, VIC
Tasting notes
Vanilla, stone fruit, and full‑bodied sweetness. Rich, full‑bodied espresso with notes of vanilla, pear, peach, and plum, supported by a rounded stone fruit acidity and a lingering toffee finish.
In the roaster's own words.
- Origin
- Peru · Pona & Goña, Amazonas50 farmers (collective of 400)
- Roast
- Medium · For espresso
- Process
- Washed
- Caffeine
- Regular
- Varietals
- Bourbon, Typica, Caturra, Catimor
- Altitude
- 1500-2000 masl
- Certifications
- Rainforest Alliance
What Motobean Roasters say
This exceptional espresso coffee comes from the remote villages of Pona and Goña in Peru’s northern Amazonas region, a landscape renowned for its dense rainforest, rich biodiversity, and ideal growing conditions for high‑quality specialty espresso beans. Grown at elevations between 1500–2000 MASL, the cool temperatures and fertile soils help develop dense, complex coffee ideal for espresso brewing — delivering clarity, sweetness, and a refined cup structure.
Produced by 250 smallholder farmers, part of a larger collective of 400 producers, this coffee reflects the strength of community‑driven agriculture. These farmers share knowledge, refine their craft, and work together to ensure consistent quality year after year. Their deep connection to the land drives a commitment to sustainable and ethical farming practices, resulting in espresso coffee that is both flavourful and responsibly grown.
The producers are Rainforest Alliance (RFA) certified, ensuring their farming practices protect ecosystems, promote biodiversity, and support the wellbeing of workers and communities. Their dedication preserves the delicate balance between coffee cultivation and the Amazon rainforest, producing espresso coffee that is as sustainable as it is delicious.
Expect a vibrant, structured espresso with excellent clarity, smooth sweetness, and a flavour profile shaped by altitude, tradition, and the rainforest itself.
A cooperative‑grown classic with vanilla, stone fruit, and full‑bodied sweetness. Expect a rich, full‑bodied espresso with notes of vanilla, pear, peach, and plum, supported by a rounded stone fruit acidity and a lingering toffee finish. Perfect for those who enjoy a sweet, structured, and expressive espresso profile.
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Origin: Peru
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Region: Pona & Goña, Amazonas
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Producer: 50 farmers (collective of 400)
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Varietal: Bourbon, Typica, Caturra & Catimor
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Altitude: 1500-2000 masl
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Process: Fully Washed
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Roast Level: Medium (Optimised for Specialty Espresso)
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Dose: 22.5g
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Yield: 40ml
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Time: 30–32 seconds
Quoted from their product page.
