{"title":"A.M.O.C. - Mono\/Rare","description":"","products":[{"product_id":"a-m-o-c-pink-bourbon-colombia-wilton-benitez","title":"A.M.O.C. - PINK BOURBON² Colombia — Wilton Benitez","description":"\u003cp class=\"\" data-end=\"279\" data-start=\"92\"\u003e \u003c\/p\u003e\n\u003cp class=\"\" data-end=\"279\" data-start=\"92\"\u003eWilton Benitez is a producer obsessed with precision. A lifetime of experience, paired with deep dives into fermentation tech from wine, beer, and cheese, shaped his approach to coffee.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"524\" data-start=\"281\"\u003eBy controlling variables like sugar content, pH, and fermentation time — and selecting specific microorganisms for each stage — Wilton pushes flavour to new heights. One final step, a hot and cold water soak, locks in the coffee’s character.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"620\" data-start=\"526\"\u003eThe result: coffees with clarity, depth, and a signature profile that’s unmistakably Wilton.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003ePassionfruit Nectar, Rose Lemonade, Silky Body\u003c\/p\u003e\n\u003cp\u003eProcess:\u003c\/p\u003e\n\u003cblockquote\u003e1. Manual harvest.\u003c\/blockquote\u003e\n\u003cblockquote\u003e2. Characterisation of the cherry.\u003c\/blockquote\u003e\n\u003cblockquote\u003e3. Classification of the cherry by density and size.\u003c\/blockquote\u003e\n\u003cblockquote\u003e4. Sterilisation of the cherry (with UV and Ozone).\u003c\/blockquote\u003e\n\u003cblockquote\u003e5. Immersion of the fruits in water at 90ºC for a short period of time to achieve better sterilisation and open the pores of the fruits.\u003c\/blockquote\u003e\n\u003cblockquote\u003e6. First phase of cherry fermentation begins in anaerobic bioreactors where a specific microorganism is added.\u003c\/blockquote\u003e\n\u003cblockquote\u003e7. Once the first fermentation is finished, the shell of the fruits is removed and the grains are taken to other bioreactors for a second fermentation phase.\u003c\/blockquote\u003e\n\u003cblockquote\u003e8. After the second phase of fermentation is completed, the grains are subjected to hot water impacts and then washed with cold water.\u003c\/blockquote\u003e\n\u003cblockquote\u003e9. The washed coffee is taken to the ecological drying equipment where the drying curve is set up (40ºC for the initial 12 hours and35ºC for the next 24 hours).\u003c\/blockquote\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"May 28th \/ 150g","offer_id":58026217963894,"sku":"AMOC-PINKBOURBON-WILTON-MAY28","price":16.95,"currency_code":"GBP","in_stock":false},{"title":"September 18th \/ 100g","offer_id":58808039604598,"sku":"AMOC-PINKBOURBON-WILTON-100G-SEP18","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-pink-bourbon-1024x1021.png?v=1744786948"},{"product_id":"a-m-o-c-ombligon-colombia-edinson","title":"A.M.O.C. - OMBLIGON Colombia — Edinson","description":"\u003cp class=\"\" data-end=\"426\" data-start=\"145\"\u003eEdinson Argote’s journey into coffee is one of resilience and curiosity. After early years shaped by hardship and service, he found specialty coffee through hands-on work in Acevedo-Huila — first loading trucks, then honing his skills in cupping, processing, and quality control.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"740\" data-start=\"428\"\u003eToday, Edinson runs Quebraditas, a family-led farm in Cauca focused on exotic varietals like Gesha, Chiroso, Laurina, and Eugenioides. Through precision fermentation — including thermal shock and yeast inoculation — and careful soil management, Quebraditas crafts coffees with distinct and replicable profiles.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"903\" data-start=\"742\"\u003eAt 1,600–1,850m, the farm is a space for both cultivation and connection, welcoming visitors to explore every stage of production, from field to cupping table.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"965\" data-start=\"905\"\u003eThe goal: not just great coffee, but lasting partnerships.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Roses, Rose Mineola Fruit, Silky Body\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003ch5 data-end=\"471\" data-start=\"189\"\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e1. \u003cstrong\u003eHarvesting\u003c\/strong\u003e: This is carried out ensuring a minimum of 90% ripe cherry. 2. Floating: This ensures the removal of green, overripe, and dry cherries.\u003cbr\u003e3. \u003cstrong\u003eOxidation\u003c\/strong\u003e: This is done in food-grade plastic drums for 24 hours.\u003cbr\u003e4. \u003cstrong\u003ePulping\u003c\/strong\u003e: The cherries are pulped dry.\u003cbr\u003e5. \u003cstrong\u003eOxidation after pulping\u003c\/strong\u003e: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.\u003cbr\u003e6. \u003cstrong\u003eFermentation\u003c\/strong\u003e: For 62 hours at temperatures below 25°C with specific yeast.\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e7. \u003cstrong\u003eFermentation\u003c\/strong\u003e completion: After 62 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.\u003cbr\u003e8. \u003cstrong\u003eDrying\u003c\/strong\u003e: After the 62 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.\u003cbr\u003e9. \u003cstrong\u003eStabilisation\u003c\/strong\u003e: This is done in grainpro-type bags.\u003cbr\u003e\u003c\/span\u003e\n\u003c\/h5\u003e\n\u003c\/blockquote\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"100g","offer_id":55502567014774,"sku":"AMOC-OMBLIGON-EDINSON-100","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-ombligon-1024x1021.png?v=1744787668"},{"product_id":"a-m-o-c-typica-colombia-los-nogales","title":"A.M.O.C. - TYPICA Colombia – Los Nogales","description":"\u003cp data-start=\"121\" data-end=\"390\" class=\"\"\u003eA knockout Typica lot from Los Nogales — a farm with history, heart, and serious attention to detail. Expect tropical fruit sweetness, vanilla notes and a silky milkshake-like texture that stood out on the cupping table for being both expressive and immaculately clean.\u003c\/p\u003e\n\u003cp data-start=\"392\" data-end=\"774\" class=\"\"\u003eThe Hernández family has spent generations refining their craft, blending traditional know-how with sharp scientific precision. This lot went through lactic fermentation (190 hours!) under the eye of Angie Hernández, who brings an industrial engineering edge to coffee processing. Washed, eco-friendly, and meticulously dried.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Banana, Vanilla Milkshake\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"August 24th \/ 100g","offer_id":58596839227766,"sku":"AMOC-COLOMBIA-TYPICA-AUG24","price":12.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-typica-1024x1021.png?v=1744884109"},{"product_id":"a-m-o-c-gesha-colombia-las-marias","title":"A.M.O.C. - GESHA³ Colombia — Las Marias (100g)","description":"\u003cp class=\"\" data-end=\"570\" data-start=\"141\"\u003eLas Marias is the newest chapter in the Giraldo family story. Jose was looking for altitude, forest cover, and the right light—conditions that bring out the best in exotic varietals. He found it in Pijao, Quindio, a quiet town deep in the Andes. Las Marias had been left to the wild for over two decades—grass thick, plants invasive—yet somehow, rare coffee cherries were still holding on. It was exactly what he was looking for.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"896\" data-start=\"572\"\u003eOnce harvested, the cherries are taken to the Café 1959 facilities at La Clarita Drying Station. There, they are pulped and placed into closed tanks for an initial 24-hour anaerobic fermentation. After which the coffee is washed followed by a second 24-hour fermentation. The coffee is then rinsed and spread out on raised beds to dry.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Sunkist Orange, Peach, Flowers\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e100g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"Filter \/ May 13th \/ 100g","offer_id":55644008579446,"sku":"AMOC-GESHA3-COLOMBIA-MAY13","price":18.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ July 10th \/ 100g","offer_id":58273182450038,"sku":"AMOC-GESHA3-COLOMBIA-100-JUL10","price":18.95,"currency_code":"GBP","in_stock":false},{"title":"Filter \/ September 18th \/ 100g","offer_id":58808041242998,"sku":"AMOC-GESHA3-COLOMBIA-SEP18","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-gesha3-768x765.png?v=1747318717"},{"product_id":"a-m-o-c-gesha-china-yunnan","title":"A.M.O.C. -  GESHA China - Yunnan","description":"\u003cp data-start=\"111\" data-end=\"376\" class=\"\"\u003eFrom A.M.O.C.:\u003cbr\u003e\u003cbr\u003e\"We’ve had some great feedback on its flavour and roast, but also notes that it’s trickier to dial in than expected and a bit rough around the edges. It’s one of those coffees that can surprise you, a mystery and a challenge in the best way, but overall, a unique chance to taste what a Gesha from China tastes like (and as such a young crop too, which shows potential for the future)\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWe’ve had the best results brewing it on Aeropress and recommend giving that a go if you can.\u003cbr\u003e\u003cbr\u003eAnd because we want you to fully enjoy it, we’re offering a big discount on this Yunnan’ Gesha with every order, so you can experiment without much extra cost.\"\u003cbr\u003e\u003cbr\u003eNormally, this Gesha - being quite rare - is double the price, we are matching AMOC's discount and offering you the chance to taste China's early offerings of Gesha from Yunnan. \u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Lapsang Tea, Jasmin, Oolong, Subtle White Peach\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e100g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"Filter \/ 100g","offer_id":55644129231222,"sku":"AMOC-CHINA-GESHA-100","price":15.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-gesha-yunnan2.png?v=1747319974"},{"product_id":"a-m-o-c-maragesha-colombia-wilder-lazo","title":"A.M.O.C. -  Maragesha Colombia - Wilder Lazo","description":"\u003cp data-end=\"176\" data-start=\"165\"\u003e\u003cstrong data-end=\"176\" data-start=\"165\"\u003eMaragesha, Wilder Lazo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"176\" data-start=\"165\"\u003eA thoroughly complex Maragesha from Huila. The entire Lazo family are involved at every stage of production. A true farm to cup experience.\u003cstrong data-end=\"176\" data-start=\"165\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"176\" data-start=\"165\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Jasmine, Apple, Nectarine, Caramel, Milk Chocolate, Blueberry, Grape\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"176\" data-start=\"165\"\u003e\u003cstrong data-end=\"176\" data-start=\"165\"\u003eProcess\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"292\" data-start=\"178\"\u003e\u003cstrong data-end=\"194\" data-start=\"178\"\u003e1. Selection\u003c\/strong\u003e\u003cbr data-end=\"197\" data-start=\"194\"\u003eHarvest begins when cherries reach 20° Brix, ensuring peak sugar content and flavour potential.\u003c\/p\u003e\n\u003cp data-end=\"390\" data-start=\"294\"\u003e\u003cstrong data-end=\"309\" data-start=\"294\"\u003e2. Floating\u003c\/strong\u003e\u003cbr data-end=\"312\" data-start=\"309\"\u003eA quick density sort removes underripe and damaged beans—only the best remain.\u003c\/p\u003e\n\u003cp data-end=\"513\" data-start=\"392\"\u003e\u003cstrong data-end=\"411\" data-start=\"392\"\u003e3. Hand Sorting\u003c\/strong\u003e\u003cbr data-end=\"414\" data-start=\"411\"\u003eA meticulous manual pass eliminates any lingering defects, with an eye for consistency and quality.\u003c\/p\u003e\n\u003cp data-end=\"536\" data-start=\"515\"\u003e\u003cstrong data-end=\"534\" data-start=\"515\"\u003e4. Fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"884\" data-start=\"537\"\u003e\n\u003cli data-end=\"636\" data-start=\"537\"\u003e\n\u003cp data-end=\"636\" data-start=\"539\"\u003e\u003cstrong data-end=\"551\" data-start=\"539\"\u003eStage 1:\u003c\/strong\u003e Cherries rest in GrainPro bags to limit oxidation while the full lot is assembled.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"799\" data-start=\"637\"\u003e\n\u003cp data-end=\"799\" data-start=\"639\"\u003e\u003cstrong data-end=\"651\" data-start=\"639\"\u003eStage 2:\u003c\/strong\u003e Depulped using stainless steel machinery, then fermented for 120 hours. Conditions are tightly controlled—pH held at 4.3, temperature below 14°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"884\" data-start=\"800\"\u003e\n\u003cp data-end=\"884\" data-start=\"802\"\u003e\u003cstrong data-end=\"814\" data-start=\"802\"\u003eStage 3:\u003c\/strong\u003e The lot is fully washed, locking in clean and expressive cup clarity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"997\" data-start=\"886\"\u003e\u003cstrong data-end=\"899\" data-start=\"886\"\u003e5. Drying\u003c\/strong\u003e\u003cbr data-end=\"902\" data-start=\"899\"\u003eCoffee is slowly dried under cover (marquesina) for 8 to 15 days, targeting 11% final moisture.\u003c\/p\u003e\n\u003cp data-end=\"1108\" data-start=\"999\"\u003e\u003cstrong data-end=\"1019\" data-start=\"999\"\u003e6. Stabilisation\u003c\/strong\u003e\u003cbr data-end=\"1022\" data-start=\"1019\"\u003ePost-drying, beans rest in GrainPro for 20 days to settle and stabilise before export.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e100g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"Filter \/ September 18th \/ 100g","offer_id":58808033673590,"sku":"AMOC-WILDERLAZO-MARAGESHA-SEP18","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-maragesha.png?v=1748082758"},{"product_id":"a-m-o-c-sidra-wush-wush-ecuador-la-reserva","title":"A.M.O.C. - SIDRA x Wush Wush, Ecuador — La Reserva","description":"\u003cp data-start=\"91\" data-end=\"316\"\u003eLa Reserva Kanaa sits in Zamora Chinchipe, southern Ecuador, surrounded by five protected reserves. The humid climate makes drying a challenge, so cherries are taken to cooler, drier Loja for a more controlled drying process.\u003c\/p\u003e\n\u003cp data-start=\"318\" data-end=\"512\"\u003eThe Quevedo family has farmed this land since the 1940s. Now led by David, the farm grows Geisha, Sidra, Wush Wush, and Typica Mejorado, producing washed, natural, and honey lots with precision.\u003c\/p\u003e\n\u003cp data-start=\"514\" data-end=\"667\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eCherries undergo a 96-hour sealed tank fermentation on the farm before being dried slowly in Loja - ensuring clarity, stability, and complexity in the cup.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Raspberry Sour Candy, Magnolia\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"June 12th \/ 150g","offer_id":58119517864310,"sku":"AMOC-SIDRAWUSHWUSH-RESERVA-JUN12","price":17.25,"currency_code":"GBP","in_stock":false},{"title":"August 10th \/ 100g","offer_id":58464227852662,"sku":"AMOC-SIDRAWUSHWUSH-RESERVA-100G-AUG10","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-sidra-wush-768x765.png?v=1750267579"},{"product_id":"a-m-o-c-rosado-colombia-finca-el-jaragual","title":"A.M.O.C. - Rosado Colombia — Finca El Jaragual","description":"\u003cp data-start=\"138\" data-end=\"388\"\u003eThis first harvest from Finca El Jaragual comes from young trees grown at 1,500 masl in Amalfi, Antioquia—an ideal microclimate in Colombia’s central Andes. Named after Jaragua grass, the farm reflects a balance of resilience and careful stewardship.\u003c\/p\u003e\n\u003cp data-start=\"390\" data-end=\"698\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThough early harvests have the potential to lean green or herbal, El Jaragual’s lots are clean and expressive thanks to precise plant husbandry. Processing involves extended fermentation with yeast inoculation, thermal control, and careful modulation - yielding structured, vibrant coffees with no trace of funk or over-fermentation.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Bubblegum, Silky, Milk Chocolate\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"June 15th \/ 150g","offer_id":58119517569398,"sku":"AMOC-ROSADO-JARAGUAL-JUN15","price":12.95,"currency_code":"GBP","in_stock":false},{"title":"September 18th \/ 100g","offer_id":58808037474678,"sku":"AMOC-ROSADO-JARAGUAL-100G-SEP18","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ROSADO_png.webp?v=1784200177"},{"product_id":"a-m-o-c-purple-leaf-typica-yunnan-china","title":"A.M.O.C. -  Purple Leaf Typica - Yunnan, China","description":"\u003cp data-start=\"169\" data-end=\"544\"\u003e\u003cstrong data-start=\"169\" data-end=\"191\"\u003ePURPLE LEAF TYPICA\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"191\" data-end=\"194\"\u003eA local mutation of the storied Typica lineage, \u003cstrong data-start=\"242\" data-end=\"264\"\u003ePurple Leaf Typica\u003c\/strong\u003e traces its genetic roots to the \u003cstrong data-start=\"297\" data-end=\"326\"\u003eBlue Mountains of Jamaica\u003c\/strong\u003e, but has evolved into something entirely its own at \u003cstrong data-start=\"379\" data-end=\"396\"\u003eYunlan Estate\u003c\/strong\u003e. The name refers to the striking \u003cstrong data-start=\"430\" data-end=\"463\"\u003epurplish hue at the leaf tips\u003c\/strong\u003e — a visual marker of the plant’s adaptation to the \u003cstrong data-start=\"515\" data-end=\"543\"\u003emountain soils of Yunnan\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"546\" data-end=\"873\"\u003eGrown exclusively on the Yunlan Estate at \u003cstrong data-start=\"588\" data-end=\"608\"\u003e1,600–1,800 masl\u003c\/strong\u003e, these trees develop slowly — maturing over \u003cstrong data-start=\"653\" data-end=\"670\"\u003e7 to 11 years\u003c\/strong\u003e. The combination of \u003cstrong data-start=\"691\" data-end=\"709\"\u003ehigh elevation\u003c\/strong\u003e, \u003cstrong data-start=\"711\" data-end=\"728\"\u003evolcanic soil\u003c\/strong\u003e, and \u003cstrong data-start=\"734\" data-end=\"770\"\u003ecareful, daily farming practices\u003c\/strong\u003e results in a cup that is unmistakably Yunlan: \u003cstrong data-start=\"817\" data-end=\"872\"\u003estructured, refined, and deeply expressive of place\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"546\" data-end=\"873\"\u003e\u003cbr\u003e\u003cstrong data-start=\"1779\" data-end=\"1799\"\u003eABOUT THE ESTATE\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1799\" data-end=\"1802\"\u003e\u003cstrong data-start=\"1802\" data-end=\"1819\"\u003eYunlan Estate\u003c\/strong\u003e was founded in \u003cstrong data-start=\"1835\" data-end=\"1843\"\u003e1999\u003c\/strong\u003e by Shanghai native \u003cstrong data-start=\"1863\" data-end=\"1884\"\u003eMr. Hongjun Zhang\u003c\/strong\u003e in the \u003cstrong data-start=\"1892\" data-end=\"1931\"\u003erainforest valley of Menghai County\u003c\/strong\u003e, part of \u003cstrong data-start=\"1941\" data-end=\"1966\"\u003eXishuangbanna, Yunnan\u003c\/strong\u003e. Since its inception, the estate has worked to redefine perceptions of \u003cstrong data-start=\"2038\" data-end=\"2066\"\u003eChinese specialty coffee\u003c\/strong\u003e, pairing \u003cstrong data-start=\"2076\" data-end=\"2102\"\u003escientific cultivation\u003c\/strong\u003e with a belief in \u003cstrong data-start=\"2120\" data-end=\"2139\"\u003enatural terroir\u003c\/strong\u003e and the \u003cstrong data-start=\"2148\" data-end=\"2180\"\u003epower of intentional farming\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"2183\" data-end=\"2560\"\u003eWith over \u003cstrong data-start=\"2193\" data-end=\"2214\"\u003e20 rare varietals\u003c\/strong\u003e growing at 1,750 meters, Yunlan’s farming model is \u003cstrong data-start=\"2266\" data-end=\"2296\"\u003ehand-picked, lot-separated\u003c\/strong\u003e, and \u003cstrong data-start=\"2302\" data-end=\"2340\"\u003egrounded in traditional processing\u003c\/strong\u003e: washed, sun-dried, and honey methods. While the global trend leans toward experimental fermentation, \u003cstrong data-start=\"2443\" data-end=\"2460\"\u003eYunlan Coffee\u003c\/strong\u003e maintains a conviction that \u003cstrong data-start=\"2489\" data-end=\"2522\"\u003eclean, transparent processing\u003c\/strong\u003e better conveys the truth of the land.\u003c\/p\u003e\n\u003cp data-start=\"875\" data-end=\"937\"\u003eAs described by \u003cstrong data-start=\"891\" data-end=\"912\"\u003eMr. Hongjun Zhang\u003c\/strong\u003e, the estate’s founder:\u003c\/p\u003e\n\u003cblockquote data-start=\"938\" data-end=\"1088\"\u003e\n\u003cp data-start=\"940\" data-end=\"1088\"\u003e“Each cup is a mini local chronicle — recording landscapes, seasons, and climate. It holds not just flavour, but the soul and terroir of its origin.”\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Blackcurrant Fruitella, Lemongrass\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e100g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"Filter \/ 100g","offer_id":55919436202358,"sku":"AMOC-PURPLELEAF-GESHA-100","price":11.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-pruple-leaf-typica-768x765.png?v=1752432998"},{"product_id":"a-m-o-c-typica-amarillo-colombia-los-quebraditas","title":"A.M.O.C. - TYPICA Amarillo Colombia – Los Quebraditas","description":"\u003cp data-start=\"2197\" data-end=\"2246\"\u003e\u003cstrong data-start=\"2197\" data-end=\"2244\"\u003eTypica Amarillo — La Quebraditas (Colombia)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2253\" data-end=\"2616\"\u003eHarvested from Quebraditas Coffee Farm, this radiant Typica Amarillo lot opens with juicy peach sweetness, rich dark chocolate, and a tropical fruit finish - balanced yet inviting. Crafted by Edinson Argote, whose journey from adversity to cupping mastery underscores his commitment to quality and innovation, this coffee reflects both skill and heart in every sip.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eProcess: Anaerobic Natural, Yeast Inoculated Co-Ferment\/Culture (Culture = Gesha\/Sidra\/Pink Bourbon Macerated Pulp)\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"163\" data-end=\"235\"\u003e\n\u003cp data-start=\"166\" data-end=\"235\"\u003e\u003cstrong data-start=\"166\" data-end=\"180\"\u003eHarvesting\u003c\/strong\u003e\u003cbr data-start=\"180\" data-end=\"183\"\u003ePicked at peak ripeness — at least 90% cherry-red.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"237\" data-end=\"340\"\u003e\n\u003cp data-start=\"240\" data-end=\"340\"\u003e\u003cstrong data-start=\"240\" data-end=\"252\"\u003eFloating\u003c\/strong\u003e\u003cbr data-start=\"252\" data-end=\"255\"\u003eGreen, overripe, and dry cherries removed. Only dense, healthy fruit moves forward.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"342\" data-end=\"415\"\u003e\n\u003cp data-start=\"345\" data-end=\"415\"\u003e\u003cstrong data-start=\"345\" data-end=\"363\"\u003eFermentation I\u003c\/strong\u003e\u003cbr data-start=\"363\" data-end=\"366\"\u003e72 hours submerged in food-grade plastic drums.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"417\" data-end=\"486\"\u003e\n\u003cp data-start=\"420\" data-end=\"486\"\u003e\u003cstrong data-start=\"420\" data-end=\"430\"\u003eDrying\u003c\/strong\u003e\u003cbr data-start=\"430\" data-end=\"433\"\u003ePost-fermentation, water content is reduced to 15%.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"488\" data-end=\"548\"\u003e\n\u003cp data-start=\"491\" data-end=\"548\"\u003e\u003cstrong data-start=\"491\" data-end=\"506\"\u003eRehydration\u003c\/strong\u003e\u003cbr data-start=\"506\" data-end=\"509\"\u003eBeans are rehydrated using hot water.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"550\" data-end=\"756\"\u003e\n\u003cp data-start=\"553\" data-end=\"756\"\u003e\u003cstrong data-start=\"553\" data-end=\"572\"\u003eFermentation II\u003c\/strong\u003e\u003cbr data-start=\"572\" data-end=\"575\"\u003e144 hours at \u0026lt;25°C, using a custom inoculation. Starter culture: macerated Gesha, Sidra, and Pink Bourbon pulp. Yeast: Hybrid \u003cem data-start=\"701\" data-end=\"727\"\u003eSaccharomyces cerevisiae\u003c\/em\u003e × \u003cem data-start=\"730\" data-end=\"753\"\u003eSaccharomyces bayanus\u003c\/em\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"758\" data-end=\"850\"\u003e\n\u003cp data-start=\"761\" data-end=\"850\"\u003e\u003cstrong data-start=\"761\" data-end=\"774\"\u003eDrying II\u003c\/strong\u003e\u003cbr data-start=\"774\" data-end=\"777\"\u003e72 hours total: 40°C for the first 12 hours, then 35°C for the next 60.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"852\" data-end=\"913\"\u003e\n\u003cp data-start=\"855\" data-end=\"913\"\u003e\u003cstrong data-start=\"855\" data-end=\"872\"\u003eStabilisation\u003c\/strong\u003e\u003cbr data-start=\"872\" data-end=\"875\"\u003eStored in GrainPro bags until ready.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2253\" data-end=\"2616\"\u003e \u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Peach, Dark Chocolate, Tropical\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"100g","offer_id":56217484624246,"sku":"AMOC-AMARILLO-TYPICA-100","price":13.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-typica-amarillo-768x765.png?v=1757072619"},{"product_id":"a-m-o-c-excelsa-india-uzhavar","title":"A.M.O.C. - EXCELSA India - Uzhavar","description":"\u003cp data-start=\"0\" data-end=\"35\"\u003e\u003cstrong data-start=\"0\" data-end=\"33\"\u003eExcelsa – Mooleh Manay Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"37\" data-end=\"106\"\u003eExcelsa from India — unexpected, expressive, and full of character.\u003c\/p\u003e\n\u003cp data-start=\"108\" data-end=\"454\"\u003eGrown across the \u003cstrong data-start=\"125\" data-end=\"153\"\u003eforested slopes of Coorg\u003c\/strong\u003e, this rare \u003cstrong data-start=\"165\" data-end=\"176\"\u003eExcelsa\u003c\/strong\u003e lot is a collective effort, with cherries sourced from \u003cstrong data-start=\"232\" data-end=\"252\"\u003efour local farms\u003c\/strong\u003e, including the \u003cstrong data-start=\"268\" data-end=\"293\"\u003eSrirangalli community\u003c\/strong\u003e. Though Excelsa trees have long stood along the borders of many Indian estates, they’re seldom processed with the kind of attention and innovation found here.\u003c\/p\u003e\n\u003cp data-start=\"456\" data-end=\"914\"\u003eAt the centre of this lot is \u003cstrong data-start=\"485\" data-end=\"508\"\u003eMooleh Manay Estate\u003c\/strong\u003e, a pioneering farm near the \u003cstrong data-start=\"537\" data-end=\"558\"\u003eHarangi Reservoir\u003c\/strong\u003e, now managed by \u003cstrong data-start=\"575\" data-end=\"595\"\u003eKomal and Akshay\u003c\/strong\u003e, who took over from 4th-generation coffee grower \u003cstrong data-start=\"645\" data-end=\"668\"\u003eMs. G.G. Padmashree\u003c\/strong\u003e. The estate embraces a \u003cstrong data-start=\"692\" data-end=\"729\"\u003eprogressive, data-driven approach\u003c\/strong\u003e to agriculture — reviving forgotten coffee genetics, experimenting with new grafts and fermentation techniques, and building climate resilience through healthy soil and biodiversity.\u003c\/p\u003e\n\u003cp data-start=\"916\" data-end=\"1292\"\u003e\u003cstrong data-start=\"916\" data-end=\"932\"\u003eFor this lot\u003c\/strong\u003e, ripe Excelsa cherries were \u003cstrong data-start=\"961\" data-end=\"976\"\u003ehand-picked\u003c\/strong\u003e, \u003cstrong data-start=\"978\" data-end=\"1010\"\u003efloated to remove underripes\u003c\/strong\u003e, and \u003cstrong data-start=\"1016\" data-end=\"1037\"\u003ebriefly pre-dried\u003c\/strong\u003e on raised beds before being \u003cstrong data-start=\"1066\" data-end=\"1095\"\u003esealed in anaerobic tanks\u003c\/strong\u003e. Fermentation was inoculated with \u003cstrong data-start=\"1130\" data-end=\"1164\"\u003eSaccharomyces cerevisiae yeast\u003c\/strong\u003e for \u003cstrong data-start=\"1169\" data-end=\"1181\"\u003e84 hours\u003c\/strong\u003e, producing an exceptionally \u003cstrong data-start=\"1210\" data-end=\"1241\"\u003esweet, spiced, and aromatic\u003c\/strong\u003e cup unlike any other Indian coffee we’ve tasted.\u003c\/p\u003e\n\u003cp data-start=\"1294\" data-end=\"1547\"\u003e\u003cstrong data-start=\"1294\" data-end=\"1305\"\u003eDetails\u003c\/strong\u003e\u003cbr data-start=\"1305\" data-end=\"1308\"\u003e\u003cstrong data-start=\"1308\" data-end=\"1319\"\u003eOrigin:\u003c\/strong\u003e South India Coffee Company, Tamil Nadu, India\u003cbr data-start=\"1365\" data-end=\"1368\"\u003e\u003cstrong data-start=\"1368\" data-end=\"1381\"\u003eProducer:\u003c\/strong\u003e Mooleh Manay Estate (Komal \u0026amp; Akshay)\u003cbr data-start=\"1418\" data-end=\"1421\"\u003e\u003cstrong data-start=\"1421\" data-end=\"1433\"\u003eVariety:\u003c\/strong\u003e Excelsa\u003cbr data-start=\"1441\" data-end=\"1444\"\u003e\u003cstrong data-start=\"1444\" data-end=\"1456\"\u003eProcess:\u003c\/strong\u003e 84-hour Yeast Inoculated Natural\u003cbr data-start=\"1489\" data-end=\"1492\"\u003e\u003cstrong data-start=\"1492\" data-end=\"1505\"\u003eAltitude:\u003c\/strong\u003e 1000–1200 MASL\u003cbr data-start=\"1520\" data-end=\"1523\"\u003e\u003cstrong data-start=\"1523\" data-end=\"1539\"\u003eRoast Level:\u003c\/strong\u003e Light\u003c\/p\u003e\n\u003cp data-start=\"1549\" data-end=\"1767\"\u003e\u003cstrong data-start=\"1549\" data-end=\"1566\"\u003eTasting Notes\u003c\/strong\u003e\u003cbr data-start=\"1566\" data-end=\"1569\"\u003e🍬 \u003cstrong data-start=\"1572\" data-end=\"1585\"\u003eLiquorice\u003c\/strong\u003e – rich, dark sweetness with herbal complexity\u003cbr data-start=\"1631\" data-end=\"1634\"\u003e🌿 \u003cstrong data-start=\"1637\" data-end=\"1649\"\u003eCinnamon\u003c\/strong\u003e – warming spice that lingers throughout the cup\u003cbr data-start=\"1697\" data-end=\"1700\"\u003e🍫 \u003cstrong data-start=\"1703\" data-end=\"1715\"\u003eSweet AF\u003c\/strong\u003e – round, syrupy, and indulgent with a long finish\u003c\/p\u003e\n\u003cp data-start=\"1769\" data-end=\"2050\"\u003e\u003cstrong data-start=\"1769\" data-end=\"1783\"\u003eIn the Cup\u003c\/strong\u003e\u003cbr data-start=\"1783\" data-end=\"1786\"\u003eThis coffee defies expectations — \u003cstrong data-start=\"1820\" data-end=\"1851\"\u003edeeply aromatic and layered\u003c\/strong\u003e, with a profile that dances between \u003cstrong data-start=\"1888\" data-end=\"1911\"\u003espice and sweetness\u003c\/strong\u003e. Notes of \u003cstrong data-start=\"1922\" data-end=\"1948\"\u003eliquorice and cinnamon\u003c\/strong\u003e weave through a syrupy body, balanced by a clean finish that keeps you coming back for another sip.\u003c\/p\u003e\n\u003cp data-start=\"2052\" data-end=\"2134\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA true \u003cstrong data-start=\"2059\" data-end=\"2084\"\u003emodern Indian classic\u003c\/strong\u003e — bold, unconventional, and beautifully executed.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"Default Title","offer_id":56527388148086,"sku":"AMOC-EXCELSA","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-excelsa-1024x1021.png?v=1761495823"},{"product_id":"a-m-o-c-catuai-panama-abu","title":"A.M.O.C. - Catuai Panama - Abu","description":"\u003cp data-start=\"402\" data-end=\"699\"\u003e\u003cstrong data-start=\"402\" data-end=\"422\"\u003eAbu Coffee, Catuai. Boquete, Panama - Advanced Natural.\u003c\/strong\u003e\u003cstrong data-end=\"30\" data-start=\"0\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"288\" data-start=\"34\"\u003e\u003cstrong data-end=\"45\" data-start=\"34\"\u003eOrigin:\u003c\/strong\u003e Boquete, Panama\u003cbr data-end=\"64\" data-start=\"61\"\u003e\u003cstrong data-end=\"77\" data-start=\"64\"\u003eProducer:\u003c\/strong\u003e José Manuel Vallejo – Abu Coffee\u003cbr data-end=\"113\" data-start=\"110\"\u003e\u003cstrong data-end=\"125\" data-start=\"113\"\u003eVariety:\u003c\/strong\u003e Catuaí\u003cbr data-end=\"135\" data-start=\"132\"\u003e\u003cstrong data-end=\"147\" data-start=\"135\"\u003eProcess:\u003c\/strong\u003e Double-Phase Anaerobic Natural (Rehydrated)\u003cbr data-end=\"194\" data-start=\"191\"\u003e\u003cstrong data-end=\"207\" data-start=\"194\"\u003eAltitude:\u003c\/strong\u003e 1,550 masl\u003cbr data-end=\"221\" data-start=\"218\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"239\" data-start=\"221\"\u003eRoast Profile:\u003c\/strong\u003e Light Roast\u003cbr data-end=\"254\" data-start=\"251\"\u003e\u003cstrong data-end=\"267\" data-start=\"254\"\u003eSize:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003cp data-end=\"395\" data-start=\"290\"\u003e\u003cstrong data-end=\"308\" data-start=\"290\"\u003eTasting Notes:\u003c\/strong\u003e 🍒 Black Cherry · 🍇 Purple Grape · 🥭 Mango · 🍍 Pineapple · 🍯 Panela · 🍬 Caramel\u003cbr\u003e\u003cstrong data-start=\"402\" data-end=\"422\"\u003e\u003cbr\u003eABOUT THE COFFEE\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"422\" data-end=\"425\"\u003eThis exceptional \u003cstrong data-start=\"442\" data-end=\"452\"\u003eCatuaí\u003c\/strong\u003e lot from \u003cstrong data-start=\"462\" data-end=\"476\"\u003eAbu Coffee\u003c\/strong\u003e in Boquete is a tropical masterpiece — \u003cstrong data-start=\"516\" data-end=\"556\"\u003elayered, sweet, and vividly aromatic\u003c\/strong\u003e. Abu’s meticulous approach to processing has elevated Catuaí, a traditionally understated variety, into something remarkable and expressive.\u003c\/p\u003e\n\u003cp data-start=\"701\" data-end=\"1068\"\u003eThe cherries were \u003cstrong data-start=\"719\" data-end=\"754\"\u003ehand-harvested at peak ripeness\u003c\/strong\u003e, then carefully \u003cstrong data-start=\"771\" data-end=\"802\"\u003efloated and pre-dried whole\u003c\/strong\u003e on raised beds for \u003cstrong data-start=\"822\" data-end=\"844\"\u003e216 hours (9 days)\u003c\/strong\u003e under the Panamanian sun. Once partially dried, the cherries were \u003cstrong data-start=\"911\" data-end=\"958\"\u003erehydrated using mosto (fermentation juice)\u003c\/strong\u003e from the \u003cstrong data-start=\"968\" data-end=\"986\"\u003eGeisha process\u003c\/strong\u003e — a bold, experimental step that adds layers of flavor and aromatic complexity.\u003c\/p\u003e\n\u003cp data-start=\"1070\" data-end=\"1418\"\u003eAfter rehydration, the cherries underwent \u003cstrong data-start=\"1112\" data-end=\"1150\"\u003e96 hours of anaerobic fermentation\u003c\/strong\u003e in sealed tanks, a stage that deepens the fruit character and refines acidity while preserving sweetness and structure. Finally, the coffee was \u003cstrong data-start=\"1295\" data-end=\"1321\"\u003eslow-dried for 35 days\u003c\/strong\u003e under controlled sunlight, allowing sugars to caramelize gradually and flavors to concentrate.\u003c\/p\u003e\n\u003cp data-start=\"1425\" data-end=\"1799\"\u003e\u003cstrong data-start=\"1425\" data-end=\"1436\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1436\" data-end=\"1439\"\u003eThis \u003cstrong data-start=\"1444\" data-end=\"1478\"\u003edouble-phase anaerobic natural\u003c\/strong\u003e showcases why Abu Coffee has become a standout in Panama’s Boquete region. In the cup, it opens with \u003cstrong data-start=\"1580\" data-end=\"1613\"\u003eblack cherry and purple grape\u003c\/strong\u003e, followed by lush \u003cstrong data-start=\"1632\" data-end=\"1659\"\u003emango and passion fruit\u003c\/strong\u003e tones. The tropical intensity is grounded by a deep \u003cstrong data-start=\"1712\" data-end=\"1732\"\u003epanela sweetness\u003c\/strong\u003e and \u003cstrong data-start=\"1737\" data-end=\"1755\"\u003ecaramel finish\u003c\/strong\u003e, creating a balanced yet opulent profile.\u003c\/p\u003e\n\u003cp data-start=\"1801\" data-end=\"2015\"\u003eA bright, \u003cstrong data-start=\"1811\" data-end=\"1829\"\u003ecitric acidity\u003c\/strong\u003e cuts through the medium body, leaving a \u003cstrong data-start=\"1870\" data-end=\"1907\"\u003eclean, juicy, and enduring finish\u003c\/strong\u003e — the kind of cup that feels both \u003cstrong data-start=\"1942\" data-end=\"1965\"\u003evibrant and refined\u003c\/strong\u003e, with a tropical edge that lingers beautifully.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"May 11th","offer_id":56637643030902,"sku":"AMOC-CATUAI-ABU-MAY11","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-catuai-abu-768x765.png?v=1762802721"},{"product_id":"a-m-o-c-yemenia-yemen-hayma-kharijiya","title":"A.M.O.C. - Yemenia Yemen - Hayma Kharijiya","description":"\u003cp data-end=\"30\" data-start=\"0\"\u003e\u003cstrong data-end=\"28\" data-start=\"0\"\u003eYemen – Yemenia Peaberry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"305\" data-start=\"32\"\u003e\u003cstrong data-end=\"43\" data-start=\"32\"\u003eOrigin:\u003c\/strong\u003e Hayma Kharijiya, Sana’a Governorate, Yemen\u003cbr data-end=\"89\" data-start=\"86\"\u003e\u003cstrong data-end=\"102\" data-start=\"89\"\u003eProducer:\u003c\/strong\u003e Smallholder farmers, Qima Coffee – Farmer Series\u003cbr data-end=\"154\" data-start=\"151\"\u003e\u003cstrong data-end=\"166\" data-start=\"154\"\u003eVariety:\u003c\/strong\u003e Yemenia (Peaberry)\u003cbr data-end=\"188\" data-start=\"185\"\u003e\u003cstrong data-end=\"200\" data-start=\"188\"\u003eProcess:\u003c\/strong\u003e Natural\u003cbr data-end=\"211\" data-start=\"208\"\u003e\u003cstrong data-end=\"224\" data-start=\"211\"\u003eAltitude:\u003c\/strong\u003e 2,300 masl\u003cbr data-end=\"238\" data-start=\"235\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"256\" data-start=\"238\"\u003eRoast Profile:\u003c\/strong\u003e Light Roast\u003cbr data-end=\"271\" data-start=\"268\"\u003e\u003cb\u003eSize: \u003c\/b\u003e100g\u003c\/p\u003e\n\u003cp data-end=\"383\" data-start=\"307\"\u003e\u003cstrong data-end=\"325\" data-start=\"307\"\u003eTasting Notes:\u003c\/strong\u003e 💐 Violets · 🫐 Blueberries · 🍋 Crisp Citrus Sweetness\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"390\"\u003e\u003cstrong data-end=\"410\" data-start=\"390\"\u003eABOUT THE COFFEE\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"413\" data-start=\"410\"\u003eThis \u003cstrong data-end=\"447\" data-start=\"418\"\u003eYemenia peaberry nano-lot\u003c\/strong\u003e comes from \u003cstrong data-end=\"478\" data-start=\"459\"\u003eHayma Kharijiya\u003c\/strong\u003e, one of Yemen’s most historic and high-altitude coffee-growing regions. It represents the pinnacle of precision processing and genetic rarity — part of \u003cstrong data-end=\"662\" data-start=\"631\"\u003eQima Coffee’s Farmer Series\u003c\/strong\u003e, where \u003cstrong data-end=\"720\" data-start=\"670\"\u003etraceability extends to each individual farmer\u003c\/strong\u003e and the coffee is handled with extraordinary care.\u003c\/p\u003e\n\u003cp data-end=\"1269\" data-start=\"775\"\u003eCherries are \u003cstrong data-end=\"823\" data-start=\"788\"\u003ehand-picked at perfect ripeness\u003c\/strong\u003e and immediately transported from the farm gate to \u003cstrong data-end=\"919\" data-start=\"874\"\u003eQima’s state-of-the-art drying facilities\u003c\/strong\u003e. Here, they are \u003cstrong data-end=\"979\" data-start=\"936\"\u003esun-dried on raised beds for 15–25 days\u003c\/strong\u003e, closely monitored for \u003cstrong data-end=\"1042\" data-start=\"1003\"\u003eBRIX, density, and moisture content\u003c\/strong\u003e to ensure clean and even drying. This combination of traditional natural processing and modern scientific precision results in a coffee that retains Yemen’s signature depth while achieving remarkable cleanliness and balance.\u003c\/p\u003e\n\u003cp data-end=\"1694\" data-start=\"1276\"\u003e\u003cstrong data-end=\"1291\" data-start=\"1276\"\u003eTHE VARIETY\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1294\" data-start=\"1291\"\u003eThe \u003cstrong data-end=\"1309\" data-start=\"1298\"\u003eYemenia\u003c\/strong\u003e variety is a \u003cstrong data-end=\"1376\" data-start=\"1323\"\u003egenetically distinct mother population of Arabica\u003c\/strong\u003e, discovered in Yemen and found nowhere else in the world. Its discovery redefined our understanding of Arabica’s diversity — and its flavor potential is extraordinary. Representing only a tiny fraction of Yemen’s coffee production, \u003cstrong data-end=\"1631\" data-start=\"1609\"\u003eYemenia peaberries\u003c\/strong\u003e are even rarer, comprising just \u003cstrong data-end=\"1691\" data-start=\"1664\"\u003e5–10% of total harvests\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"2006\" data-start=\"1701\"\u003e\u003cstrong data-end=\"1712\" data-start=\"1701\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1715\" data-start=\"1712\"\u003eElegant, sweet, and vibrant, this Yemenia peaberry expresses \u003cstrong data-end=\"1794\" data-start=\"1776\"\u003eviolet florals\u003c\/strong\u003e intertwined with \u003cstrong data-end=\"1837\" data-start=\"1812\"\u003ejuicy blueberry tones\u003c\/strong\u003e and a \u003cstrong data-end=\"1872\" data-start=\"1844\"\u003ecrisp, citric brightness\u003c\/strong\u003e. The cup is beautifully structured — \u003cstrong data-end=\"1949\" data-start=\"1910\"\u003edeeply sweet yet incredibly refined\u003c\/strong\u003e — and finishes with a clean, long, perfumed sweetness.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2121\" data-start=\"2008\"\u003eA rare and exquisite expression of Yemen’s terroir and genetic heritage — \u003cstrong data-is-last-node=\"\" data-end=\"2121\" data-start=\"2082\"\u003efloral, complex, and unforgettable.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"Default Title","offer_id":56637679534454,"sku":"AMOC-YEMENIA","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-yemenia-768x765.png?v=1762802954"},{"product_id":"a-m-o-c-sudan-rume-colombia-inmaculada","title":"A.M.O.C. - SUDAN RUME Colombia — Inmaculada","description":"\u003cp data-end=\"52\" data-start=\"0\"\u003e\u003cstrong data-end=\"50\" data-start=\"0\"\u003eColombia – Sudan Rume, Inmaculada Coffee Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"332\" data-start=\"54\"\u003e\u003cstrong data-end=\"65\" data-start=\"54\"\u003eOrigin:\u003c\/strong\u003e Cauca, Colombia\u003cbr data-end=\"84\" data-start=\"81\"\u003e\u003cstrong data-end=\"97\" data-start=\"84\"\u003eProducer:\u003c\/strong\u003e Inmaculada Coffee Farms\u003cbr data-end=\"124\" data-start=\"121\"\u003e\u003cstrong data-end=\"136\" data-start=\"124\"\u003eVariety:\u003c\/strong\u003e Sudan Rume\u003cbr data-end=\"150\" data-start=\"147\"\u003e\u003cstrong data-end=\"162\" data-start=\"150\"\u003eProcess:\u003c\/strong\u003e Natural Anaerobic\u003cbr data-end=\"183\" data-start=\"180\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"196\" data-start=\"183\"\u003eAltitude:\u003c\/strong\u003e 1,700 – 2,100 masl\u003cbr data-end=\"218\" data-start=\"215\"\u003e\u003cstrong data-end=\"230\" data-start=\"218\"\u003eHarvest:\u003c\/strong\u003e December 2024\u003cbr data-end=\"247\" data-start=\"244\"\u003e\u003cstrong data-end=\"257\" data-start=\"247\"\u003eScore:\u003c\/strong\u003e 88.0\u003cbr data-end=\"265\" data-start=\"262\"\u003e\u003cstrong data-end=\"283\" data-start=\"265\"\u003eRoast Profile:\u003c\/strong\u003e Light Roast\u003cbr data-end=\"298\" data-start=\"295\"\u003e\u003cstrong data-end=\"311\" data-start=\"298\"\u003eSize:\u003c\/strong\u003e 100g\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-size: 0.875rem;\" data-end=\"352\" data-start=\"334\"\u003eTasting Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 🍍 Pineapple · 🍈 Papaya · 🍊 Tangerine · 🍯 Brown Sugar · 🌸 Floral\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"803\" data-start=\"430\"\u003e\u003cstrong data-end=\"450\" data-start=\"430\"\u003eABOUT THE COFFEE\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"453\" data-start=\"450\"\u003eThis \u003cstrong data-end=\"472\" data-start=\"458\"\u003eSudan Rume\u003c\/strong\u003e lot from \u003cstrong data-end=\"509\" data-start=\"482\"\u003eInmaculada Coffee Farms\u003c\/strong\u003e represents the perfect intersection of \u003cstrong data-end=\"591\" data-start=\"549\"\u003erare genetics and precision processing\u003c\/strong\u003e. Grown in the fertile highlands of \u003cstrong data-end=\"646\" data-start=\"627\"\u003eCauca, Colombia\u003c\/strong\u003e, this ancient Arabica variety — one of coffee’s purest genetic lineages — is known for its \u003cstrong data-end=\"800\" data-start=\"738\"\u003earomatic intensity, elegant acidity, and complex sweetness\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"1138\" data-start=\"805\"\u003eFor this microlot, cherries were \u003cstrong data-end=\"870\" data-start=\"838\"\u003ehand-picked at peak ripeness\u003c\/strong\u003e and underwent a \u003cstrong data-end=\"923\" data-start=\"887\"\u003e23-day natural anaerobic process\u003c\/strong\u003e, where fermentation took place in sealed tanks to enhance fruit character and clarity. The cherries were then \u003cstrong data-end=\"1065\" data-start=\"1034\"\u003edried slowly on raised beds\u003c\/strong\u003e, allowing sugars to concentrate and deepen the cup’s tropical profile.\u003c\/p\u003e\n\u003cp data-end=\"1584\" data-start=\"1145\"\u003e\u003cstrong data-end=\"1156\" data-start=\"1145\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1159\" data-start=\"1156\"\u003eThe result isa \u003cstrong data-end=\"1206\" data-start=\"1175\"\u003eclean, fruit-forward coffee\u003c\/strong\u003e that bursts with tropical vibrancy. Layers of \u003cstrong data-end=\"1289\" data-start=\"1253\"\u003epapaya, pineapple, and tangerine\u003c\/strong\u003e are balanced by a rich \u003cstrong data-end=\"1338\" data-start=\"1313\"\u003ebrown sugar sweetness\u003c\/strong\u003e and subtle \u003cstrong data-end=\"1371\" data-start=\"1350\"\u003efloral undertones\u003c\/strong\u003e. The cup is \u003cstrong data-end=\"1411\" data-start=\"1384\"\u003emedium-bodied and juicy\u003c\/strong\u003e, with refined acidity and a lingering, crystalline finish that showcases both the precision of Inmaculada’s processing and the inherent beauty of the Sudan Rume varietal.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1747\" data-start=\"1586\"\u003eA rare and elegant coffee — \u003cstrong data-end=\"1644\" data-start=\"1614\"\u003ebright, sweet, and complex\u003c\/strong\u003e, offering a glimpse of one of the most distinctive cup profiles in Colombia’s modern coffee landscape.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"Default Title","offer_id":56637700407670,"sku":"AMOC-INMACULADA-SUDANRUME","price":37.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-sudan-rume-768x765.png?v=1762803345"},{"product_id":"a-m-o-c-indonesia-abyssinia-catur-pantan-cuaca-estate","title":"A.M.O.C. - Indonesia - Abyssinia, Catur\/Pantan Cuaca Estate","description":"\u003ch2 data-end=\"54\" data-start=\"0\"\u003e\u003cstrong data-end=\"54\" data-start=\"3\"\u003eIndonesia — Abyssinia Catur Pantan Cuaca Estate\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"138\" data-start=\"56\"\u003e\u003cstrong data-end=\"138\" data-start=\"56\"\u003eTastes Like — 🍍 Pineapple • 🍷 Red Wine • 🍫 Dark Chocolate • 🌺 Floral Spice\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-end=\"143\" data-start=\"140\"\u003e\n\u003ch2 data-end=\"159\" data-start=\"145\"\u003e\u003cstrong data-end=\"159\" data-start=\"148\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"448\" data-start=\"161\"\u003e\n\u003cli data-end=\"249\" data-start=\"206\"\u003e\n\u003cp data-end=\"249\" data-start=\"208\"\u003e\u003cstrong data-end=\"221\" data-start=\"208\"\u003eProducer:\u003c\/strong\u003e Catur Pantan Cuaca Estate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"290\" data-start=\"250\"\u003e\n\u003cp data-end=\"290\" data-start=\"252\"\u003e\u003cstrong data-end=\"263\" data-start=\"252\"\u003eRegion:\u003c\/strong\u003e Aceh, Sumatra, Indonesia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"318\" data-start=\"291\"\u003e\n\u003cp data-end=\"318\" data-start=\"293\"\u003e\u003cstrong data-end=\"306\" data-start=\"293\"\u003eVarietal:\u003c\/strong\u003e Abyssinia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"343\" data-start=\"319\"\u003e\n\u003cp data-end=\"343\" data-start=\"321\"\u003e\u003cstrong data-end=\"333\" data-start=\"321\"\u003eProcess:\u003c\/strong\u003e Anaerobic Natural via \u003cem\u003eKamala Protocol\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"379\" data-start=\"344\"\u003e\n\u003cp data-end=\"379\" data-start=\"346\"\u003e\u003cstrong data-end=\"359\" data-start=\"346\"\u003eAltitude:\u003c\/strong\u003e ~1,400–1,600 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"423\" data-start=\"380\"\u003e\n\u003cp data-end=\"423\" data-start=\"382\"\u003e\u003cstrong data-end=\"398\" data-start=\"382\"\u003eRoast Level:\u003c\/strong\u003e Medium-Light (Filter Focused)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"448\" data-start=\"424\"\u003e\n\u003cp data-end=\"448\" data-start=\"426\"\u003e\u003cstrong data-end=\"435\" data-start=\"426\"\u003eSize:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"453\" data-start=\"450\"\u003e\n\u003ch2 data-end=\"497\" data-start=\"455\"\u003e\u003cstrong data-end=\"497\" data-start=\"458\"\u003eINTRO — A Rare Indonesian Abyssinia\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"842\" data-start=\"499\"\u003eAMOC is proud to introduce \u003cem data-end=\"565\" data-start=\"526\"\u003eAbyssinia — Catur Pantan Cuaca Estate\u003c\/em\u003e, a striking and uncommon Indonesian lot that showcases a varietal rarely seen outside Ethiopia. Grown in the highlands of \u003cstrong data-end=\"705\" data-start=\"688\"\u003eAceh, Sumatra\u003c\/strong\u003e, this Abyssinia selection thrives in rich volcanic soil and cool mountain air, developing depth, structure, and vibrant fruit intensity.\u003c\/p\u003e\n\u003cp data-end=\"1091\" data-start=\"844\"\u003eIndonesia is often associated with earthy, wet-hulled profiles — but this coffee tells a different story. Through careful natural processing and meticulous roasting by AMOC, it reveals a cup that is expressive, fruit-driven, and elegantly layered.\u003c\/p\u003e\n\u003chr data-end=\"1096\" data-start=\"1093\"\u003e\n\u003ch2 data-end=\"1145\" data-start=\"1098\"\u003e\u003cstrong data-end=\"1145\" data-start=\"1101\"\u003eTHE PRODUCER — Catur Pantan Cuaca Estate\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1472\" data-start=\"1147\"\u003eCatur Pantan Cuaca Estate is located in the mountainous region of \u003cstrong data-end=\"1221\" data-start=\"1213\"\u003eAceh\u003c\/strong\u003e, an area increasingly recognised for progressive farming and quality-focused production. By cultivating the Ethiopian-derived \u003cstrong data-end=\"1370\" data-start=\"1348\"\u003eAbyssinia varietal\u003c\/strong\u003e, the estate embraces genetic diversity and flavour exploration beyond traditional Sumatran cultivars.\u003c\/p\u003e\n\u003cp data-end=\"1737\" data-start=\"1474\"\u003eThe farm’s elevation and climate allow cherries to ripen slowly, concentrating sugars and enhancing aromatic complexity. Combined with attentive harvesting and processing practices, the result is a coffee that balances Indonesian depth with surprising brightness.\u003c\/p\u003e\n\u003chr data-end=\"1742\" data-start=\"1739\"\u003e\n\u003ch2 data-end=\"1794\" data-start=\"1744\"\u003e\u003cstrong data-end=\"1794\" data-start=\"1747\"\u003eTHE PROCESS — Anaerobic Natural Expression in Sumatra via the Kamala protocol\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1897\" data-start=\"1796\"\u003eThis lot is processed using an CATUR's \u003cstrong\u003eKamala protocol, an\u003c\/strong\u003e \u003cstrong\u003eanaerobic \u003c\/strong\u003e\u003cstrong data-end=\"1846\" data-start=\"1828\"\u003enatural method with custom fermentation precursors\u003c\/strong\u003e, allowing the fruit to dry intact around the seed post fermentation:\u003c\/p\u003e\n\u003cp data-end=\"2192\" data-start=\"1899\"\u003e🍒 \u003cstrong data-end=\"1928\" data-start=\"1902\"\u003eSelective Hand Picking\u003c\/strong\u003e — Only fully ripe cherries are harvested\u003cbr data-end=\"1972\" data-start=\"1969\"\u003e☀️ \u003cstrong data-end=\"1998\" data-start=\"1975\"\u003eWhole Cherry Drying\u003c\/strong\u003e — Cherries dry slowly under careful supervision\u003cbr data-end=\"2049\" data-start=\"2046\"\u003e🔄 \u003cstrong data-end=\"2074\" data-start=\"2052\"\u003eConsistent Turning\u003c\/strong\u003e — Even drying promotes clarity and balance\u003cbr data-end=\"2120\" data-start=\"2117\"\u003e👐 \u003cstrong data-end=\"2142\" data-start=\"2123\"\u003eCareful Sorting\u003c\/strong\u003e — Defects are removed to preserve cup precision\u003c\/p\u003e\n\u003cp data-end=\"2363\" data-start=\"2194\"\u003eUnlike traditional wet-hulled Sumatran coffees, this natural process enhances fruit clarity, sweetness, and aromatic lift — giving the Abyssinia varietal space to shine.\u003c\/p\u003e\n\u003chr data-end=\"2368\" data-start=\"2365\"\u003e\n\u003ch2 data-end=\"2411\" data-start=\"2370\"\u003e\u003cstrong data-end=\"2411\" data-start=\"2373\"\u003eTHE CUP — Lush, Winey \u0026amp; Structured\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2625\" data-start=\"2413\"\u003eIn the cup, this \u003cem data-end=\"2464\" data-start=\"2425\"\u003eAbyssinia\u003c\/em\u003e is bold yet refined. It opens with vibrant tropical fruit before settling into deeper chocolate and red wine tones, all supported by gentle spice and florality.\u003c\/p\u003e\n\u003ch3 data-end=\"2648\" data-start=\"2627\"\u003e\u003cstrong data-end=\"2648\" data-start=\"2631\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"2867\" data-start=\"2650\"\u003e🍍 \u003cstrong data-end=\"2666\" data-start=\"2653\"\u003ePineapple\u003c\/strong\u003e — bright, tropical sweetness\u003cbr data-end=\"2698\" data-start=\"2695\"\u003e🍷 \u003cstrong data-end=\"2713\" data-start=\"2701\"\u003eRed Wine\u003c\/strong\u003e — rich, fermented fruit depth\u003cbr data-end=\"2746\" data-start=\"2743\"\u003e🍫 \u003cstrong data-end=\"2767\" data-start=\"2749\"\u003eDark Chocolate\u003c\/strong\u003e — grounding cocoa bitterness\u003cbr data-end=\"2799\" data-start=\"2796\"\u003e🌺 \u003cstrong data-end=\"2818\" data-start=\"2802\"\u003eFloral Spice\u003c\/strong\u003e — subtle aromatic lift with warming undertones\u003c\/p\u003e\n\u003cp data-end=\"3074\" data-start=\"2869\"\u003eThe body is round and velvety, with a lingering, wine-like finish that feels both indulgent and composed. This is Indonesia through a new lens — adventurous, expressive, and beautifully executed by AMOC.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 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). 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.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"100g","offer_id":57286944260470,"sku":"AMOC-ABYSSINIA-CATUR-100","price":9.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-abyssinia2_png.webp?v=1770992951"},{"product_id":"a-m-o-c-caturra-decaf-colombia-nogales","title":"A.M.O.C. - CATURRA DECAF Colombia — Nogales","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Oscar Hernández Finca Nogales Caturra (Sort-of-Washed Decaf)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍇 Red Grape • 🍈 Lychee • 🍮 Creamy Mouthfeel • ☕ Clean \u0026amp; Round\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Oscar Hernández\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Nogales — Arrayán Lot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Bruselas, Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Sort-of-Washed, Mosto Decaf (Mucilage EA)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,770 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the Arrayán lot from Finca Nogales — a single block of around 6,000 Caturra trees grown at 1,770 MASL in Bruselas, Pitalito, Huila. The trees are positioned to avoid the harshest midday sun whilst still benefiting from strong afternoon light. It's a considered farming decision that speaks to how deliberately this block is managed.\u003c\/p\u003e\n\u003cp\u003eIn A.M.O.C.'s roast, this Caturra leans fruit-forward and creamy — red grape and lychee — with a rounder, more cushioned mouthfeel than you might expect from a washed Colombian. It's still clean and precise, but it lands a little deeper and softer.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Nogales is a family farm located just outside Bruselas, Pitalito — one of Colombia's most progressive hubs for advanced processing techniques. The farm was established in 1952, and today is stewarded by Oscar Hernández, a third-generation producer who has built on his family's legacy whilst embracing modern science and innovation.\u003c\/p\u003e\n\u003cp\u003eThe Nogales approach is meticulous: over 30 skilled pickers work the harvests, and Angie Hernández — Oscar's sister, a trained industrial engineer — oversees fermentation control at the microbiological level. The family gained international recognition when they placed first in Colombia's inaugural Cup of Excellence in 2005, a milestone that set the tone for what Los Nogales has continued to achieve.\u003c\/p\u003e\n\u003cp\u003eThe Arrayán lot specifically is home to around 6,000 Caturra trees, farmed with the same care and environmental consciousness that defines Nogales across all their lots.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Sort-of-Washed Mosto Decaf process at Finca Nogales involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Picking\u003c\/strong\u003e — Only fully ripe Caturra cherries are harvested by hand\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFlotation\u003c\/strong\u003e — Cherries are separated in water to remove any underripe, damaged, or low-density fruit\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003e24-Hour Fermentation\u003c\/strong\u003e — Controlled fermentation with microbiological oversight by Angie Hernández\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thoroughly washed; technically a washed coffee at this stage, hence \"sort-of-washed\"\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSun-Drying on Raised Beds\u003c\/strong\u003e — Slow drying before hulling; only Excelso-grade output is retained\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eHot Water Immersion (×2)\u003c\/strong\u003e — Beans are soaked in hot water twice to open porosity and extract caffeine\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eMosto Soak (24 Hours)\u003c\/strong\u003e — Beans rest in \"mosto\" — a natural solvent derived from fermented coffee pulp or husk — for 24 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFinal Wash\u003c\/strong\u003e — All residues removed with a thorough washing stage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRe-Drying (~5 Days)\u003c\/strong\u003e — Coffee is dried again to restore balance and structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a decaf that genuinely tastes like coffee — sweet, structured, and fruit-forward, with none of the flatness typically associated with the category.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Caturra from Nogales is fruit-forward and creamy, landing deeper and softer than its Typica counterpart from the same farm. The mouthfeel is distinctly round and cushioned — clean and precise, but with a warmth and weight that makes it feel complete.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eRed Grape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍈 \u003cstrong\u003eLychee\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍮 \u003cstrong\u003eCreamy Mouthfeel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"A Matter of Concrete","offers":[{"title":"October 9th \/ 100g","offer_id":59064721604982,"sku":"AMOC-CATURRA-DECAF-NOGALES-OCT09","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-caturra-decaf-1024x1021_png_1fa13464-166b-4f94-97be-1208c0edfb2d.webp?v=1775912755"},{"product_id":"a-matter-of-concrete-gesha-la-quebraditas-colombia","title":"A Matter of Concrete - Gesha - La Quebraditas | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Edinson Argote La Quebraditas Gesha (Natural — Rehydrated \u0026amp; Yeast Inoculated)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍍 Pineapple • 🍫 Chocolate Mousse\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProducer: Edinson Argote\u003c\/p\u003e\n\u003cp\u003eFarm: La Quebraditas\u003c\/p\u003e\n\u003cp\u003eRegion: Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eVarietal: Gesha\u003c\/p\u003e\n\u003cp\u003eProcess: Natural (Rehydrated \u0026amp; Yeast Inoculated)\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,700 MASL\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Quebraditas is a family-run farm in Huila dedicated to exotic varietals and experimental fermentation — and this Gesha is its most striking expression. A precisely engineered Natural, built on thermal shock, yeast inoculation, and an extended multi-stage fermentation, the result is a cup of considerable depth: fresh pineapple acidity layered over smooth, creamy chocolate mousse.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEdinson Argote's journey to specialty coffee is one of the most remarkable in Colombian agriculture. Orphaned at three and raised by his sister, he left home at eleven and worked across a variety of jobs before joining the army at eighteen. His introduction to specialty coffee came at twenty, loading and unloading sacks at a cousin's buying station in Acevedo — a job that sparked an obsession. He pursued sensory courses, honed his cupping skills, and worked his way through progressive coffee projects until he had the knowledge and means to build something of his own.\u003c\/p\u003e\n\u003cp\u003eToday, Edinson farms La Quebraditas alongside his family across two farms in Huila's central mountain range, between 1,600 and 1,850 MASL. The operation is built around rare and exotic varietals — Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina — with a long-term vision to dedicate all 18 hectares to premium, expressive varieties. The farm's philosophy centres on agronomic precision: strategic shading, organic matter management, soil pH maintenance, and cutting-edge fermentation to produce differentiated, replicable sensory profiles.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at La Quebraditas involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe Gesha cherries selected at peak maturity 🧪 First fermentation — Whole cherries fermented for 72 hours 🌊 Thermal shock rehydration — Cherries rehydrated in hot water to prepare for the second fermentation stage 🔬 Yeast inoculation — Selected yeast strains created from macerated Gesha, Sidra, and Pink Bourbon pulp introduced to the fermentation environment 🌡️ Extended second fermentation — Fermented for 144 hours at a controlled temperature below 25°C ☀️ Drying — Cherries dried following fermentation to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe defining sequence is the two-stage fermentation structure — an initial 72-hour oxidative fermentation followed by thermal shock and a 144-hour yeast-inoculated phase under strict temperature control. The selected yeasts, cultured from the pulp of Gesha, Sidra, and Pink Bourbon, impart a layered and highly specific aromatic signature that distinguishes this lot from any conventional Natural.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA technically exceptional and deeply personal coffee from one of Huila's most innovative producers — La Quebraditas' Gesha is the product of years of learning, failing, and refining, distilled into a cup that is equal parts science and craft. The pineapple brightness and chocolate mousse richness exist in rare harmony, held together by the precision of a process designed from the ground up to express exactly this.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍍 Pineapple 🍫 Chocolate Mousse\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"100g \/ July 10th","offer_id":58273180713334,"sku":"AMOC-QUEBRADITAS-GESHA-GESHA-NATURAL-FIL-100-JUL10","price":15.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GESHA-QUEBRADITAS.png?v=1778831861"},{"product_id":"a-matter-of-concrete-typica-decaf-nogales-colombia","title":"A Matter of Concrete - Typica Decaf - Nogales | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Oscar Hernández Finca Nogales Typica (Washed — Mosto Decaf)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 White Peach • 🍵 Milky Oolong • 🍈 Lychee\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProducer: Oscar Hernández Farm: Finca Nogales Region: Bruselas, Pitalito, Huila, Colombia Varietal: Typica Process: Washed — Mosto Decaffeinated Altitude: 1,900 MASL\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Typica from Finca Nogales is decaf built with the rigour and intention normally reserved for competition lots — a coffee designed not to conceal its nature but to fully express it. Silky and round, with white peach sweetness, a lifted milky oolong finish, and a tea-like delicacy that makes it as compelling to brew carefully as any fully caffeinated offering.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe story of Finca Nogales begins some eighty years ago, when Ricardo Hernández and Concepción Castillo settled in Pitalito, Huila, with a vision to build a lasting legacy in coffee. Their son Ricaurte, born in 1952, became the driving force behind that ambition — a farmer of deep conviction who, together with his wife Suldery Arango, grew the family's coffee operation into one of Colombia's most recognised estates. In 2005, Los Nogales won first place at Colombia's inaugural Cup of Excellence, a landmark moment in the country's specialty coffee history.\u003c\/p\u003e\n\u003cp\u003eRicaurte's life was cut short by violence in 2013, and the family faced a moment of reckoning over the farm's future. It was Oscar Fernando, his youngest son and a former naval officer, who chose to honour his father's legacy rather than sell. Oscar brought with him a background in environmental management and a commitment to sustainable innovation, transforming Nogales into a modern production centre focused on research, soil health, organic inputs, and precise processing. Today, over thirty skilled pickers work the farm's meticulous harvests, selecting only the finest cherries — a reflection of the care embedded at every stage of production.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed and Mosto Decaf process at Finca Nogales involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe Typica cherries selected with care across the harvest 💧 Flotation — Cherries immersed to remove defects before processing 🧪 Controlled fermentation — Fermented for 24 hours under managed conditions 💧 Washing — Thoroughly cleaned to remove fermentation by-products ☀️ Raised-bed drying — Slow-dried before hulling and final selection 🌿 Mosto immersion — Decaffeinated beans immersed in mosto, a natural solvent derived from coffee pulp, for 24 hours to gently draw out caffeine whilst preserving structure 💧 Final wash \u0026amp; re-drying — Thoroughly washed and dried for approximately five days to restore balance and integrity\u003c\/p\u003e\n\u003cp\u003eThe defining step is the mosto decaffeination — rather than stripping the coffee through an aggressive chemical process, the beans rest in a solvent derived from the farm's own coffee pulp, preserving the sweetness, clarity, and texture that make this Typica so expressive in the cup.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA landmark decaf and a testament to what precise processing — at every stage — can achieve. Finca Nogales' Typica is lighter and more lifted than its Caturra counterpart from the same farm, with a silky, tea-like finish that lingers long after the cup is empty. Proof, if any were needed, that decaf need not mean diminished.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍑 White Peach 🍵 Milky Oolong 🍈 Lychee\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"100g \/ October 14th \/ Decaf","offer_id":59064722522486,"sku":"AMOC-NOGALES-TYPICA-DECAF-TYPICA-WASHED-DECAF-100-OCT14","price":12.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TYPICA-DECAF_png.webp?v=1778832507"},{"product_id":"a-matter-of-concrete-java-indonesia-supriyanto","title":"A Matter of Concrete - JAVA INDONESIA — SUPRIYANTO","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIndonesia — Supriyanto (Iyan) Mount Suket Java (CM Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍊 Orange • 🫐 Forest Fruits • 🍫 Molasses • 🍇 Raisin • 🍒 Cherry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Supriyanto (Iyan)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Mount Suket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Ijen, East Java, Indonesia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Java\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e CM Natural (120hr Bioreactor Anaerobic + Natural Dried)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Supriyanto — known as Iyan — on Mount Suket in Ijen, East Java: a process-forward CM Natural that showcases the extraordinary range of Indonesian specialty coffee. Sealed in a bioreactor tank with carbon dioxide for 120 hours before natural drying, this is a dense, layered, and intensely expressive lot built on volcanic terroir. In the cup: orange, forest fruits, and molasses up front, deepening into raisin, cherry, and a winey finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIyan farms on Mount Suket at 1,700 MASL within the Ijen volcano range in East Java — a high-altitude volcanic landscape that produces coffees of strong fruit character, balanced acidity, and deep, syrupy sweetness. His farm spans more than eight hectares, with coffee trees originally planted by PT Perkebunan Nusantara and later taken over and cultivated by Iyan directly. The volcanic soil of the Ijen range, combined with the altitude and cool temperatures of Mount Suket, provides the foundation for the intense, structured cup character that defines his lots.\u003c\/p\u003e\n\u003cp\u003eThe Java varietal — a tall, productive Typica descendant that takes its name from the island — has been grown in Indonesia for centuries. At 1,700 MASL in Ijen, it provides the structural backbone onto which Iyan's precision fermentation programme adds its expressive, fruit-forward character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe CM Natural process at Mount Suket involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively harvested at peak ripeness 🛢️ Bioreactor tank fermentation — Whole cherries placed in a sealed bioreactor tank and injected with carbon dioxide, creating a precisely controlled anaerobic environment ⏱️ 120-hour fermentation — Fermented for a full five days in the sealed CO₂ environment ☀️ Natural drying — Cherries dried whole-fruit after fermentation, allowing sugars and fruit character to integrate fully into the bean\u003c\/p\u003e\n\u003cp\u003eThe 120-hour bioreactor fermentation is the defining step — five days in a sealed, CO₂-injected anaerobic environment builds the dense, layered fruit intensity and winey complexity that define this lot, while the subsequent natural drying locks in the syrupy sweetness and deep raisin and cherry character that make this such a compelling and distinctive expression of East Java.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA dense, expressive, and richly layered CM Natural from one of East Java's most thoughtful producers — orange and forest fruit sweetness up front, deepening into molasses warmth and a long, winey raisin and cherry finish, with enough clean structure to keep the cup defined and complex throughout. Indonesian coffee at its most ambitious.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍊 Orange 🫐 Forest Fruits 🍫 Molasses 🍇 Raisin 🍒 Cherry\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"100g \/ June 12th","offer_id":58119517045110,"sku":"AMOC-MOUNT-SUKET-SUPRIYANTO-JAVA-CM-NATURAL-FIL-JUN12","price":11.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/java.png-cropped.jpg?v=1779995347"},{"product_id":"a-matter-of-concrete-laurina3-indonesia-supriyanto","title":"A Matter of Concrete - LAURINA3 INDONESIA — SUPRIYANTO","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIndonesia — Supriyanto (Iyan) Mount Suket Laurina (Natural Anaerobic)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌰 Macadamia • 🍐 Guava • 🍫 Cacao Nibs\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Supriyanto (Iyan)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Mount Suket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Ijen, East Java, Indonesia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Laurina (Bourbon Pointu)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural Anaerobic (120hr Sealed Tank)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Supriyanto — known as Iyan — on Mount Suket in Ijen: the first-ever Indonesian-grown Laurina, produced on a small dedicated plot at 1,700 MASL and processed through 120 hours of sealed anaerobic fermentation before natural drying. A genuinely historic and technically accomplished lot — naturally low in caffeine, remarkably clean for a process-forward coffee, and deeply expressive. In the cup: macadamia, guava, and cacao nibs, with subtle spices and orange threading through.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIyan's farm on Mount Suket within the Ijen volcano range has become one of East Java's most ambitious specialty operations — dedicated to cultivating Laurina and other exotic varietals in conditions that, by conventional wisdom, are entirely unsuitable for them. The Laurina plants at Mount Suket were initially established by PT Perkebunan Nusantara, and through cross-breeding and natural mutation techniques developed by the Indonesian Coffee and Cocoa Research Institute, Iyan has succeeded in producing what is believed to be the first commercially grown Laurina in Indonesia.\u003c\/p\u003e\n\u003cp\u003eThe Ijen climate — heavy rainfall and hot weather — presents constant challenges for a variety as disease-susceptible as Laurina, which is considered one of the most difficult varietals to cultivate anywhere in the world. The Mount Suket plants are a distinct Indonesian mutation of the original, producing slightly larger beans than the classic Bourbon Pointu while retaining its hallmark characteristics: the sharp pointed green bean shape, pointed leaves and cherries, and naturally low caffeine content of approximately 0.8% — roughly half that of a conventional Arabica.\u003c\/p\u003e\n\u003cp\u003eJava's coffee history stretches back to the 1600s, when the Dutch introduced cultivation to the island during the colonial period. Until 1900, five out of six coffee producers worldwide used Java Typica seeds. Iyan's work represents a very different chapter in that long story.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural Anaerobic process at Mount Suket involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Laurina cherries selectively harvested at peak ripeness 🔒 Sealed tank fermentation — Whole cherries sealed in a plastic tank for 120 hours in an anaerobic environment ⏱️ Extended anaerobic fermentation — Fermented for five days in sealed, oxygen-free conditions ☀️ Natural drying — Cherries dried whole-fruit after fermentation, allowing fruit sugars and aromatic compounds to integrate fully into the bean\u003c\/p\u003e\n\u003cp\u003eThe 120-hour sealed anaerobic fermentation is the defining step — five days in an oxygen-free environment builds the depth, sweetness, and aromatic complexity that define this lot, while the subsequent natural drying locks in the macadamia richness and guava character. Remarkably, despite the intensity of the process, the cup retains a prominent citric acidity and clean, well-balanced structure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA historically significant and genuinely compelling natural anaerobic Laurina from one of East Java's most pioneering producers — macadamia warmth, guava sweetness, and deep cacao nib richness, with subtle spice and orange threading through a clean, well-structured finish. The first Indonesian Laurina — and a worthy one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌰 Macadamia 🍐 Guava 🍫 Cacao Nibs\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"100g \/ October 12th \/ Filter","offer_id":59064726684022,"sku":"AMOC-MOUNT-SUKET-SUPRIYANTO-LAURINA-NATURAL-ANAEROBIC-FIL-OCT12","price":10.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LAURINA.png-cropped.jpg?v=1779995611"}],"url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/a-m-o-c-mono-rare.oembed?page=2","provider":"Sigma Coffee UK","version":"1.0","type":"link"}