{"title":"A.M.O.C. - Uncommon","description":"","products":[{"product_id":"a-m-o-c-051-colombia-fernando-carvajal-anoxic-gesha","title":"A.M.O.C. - \/051 Colombia - Fernando Carvajal (Anoxic Gesha)","description":"\u003cp data-start=\"93\" data-end=\"389\" class=\"\"\u003eA standout coffee from the start. This was easily \"one of the best from LaREB this year\". Exceptionally clean, bright, and well-executed. A clean example of Colombian Anoxic Gesha.\u003c\/p\u003e\n\u003cp data-start=\"93\" data-end=\"389\" class=\"\"\u003eNothing more than just pure terroir. \u003c\/p\u003e\n\u003cp data-start=\"93\" data-end=\"389\" class=\"\"\u003eThe cherries are overripe when they are picked and allowed to rest in-husk for 12 hours before being subject to fermentation in a sealed tank for 60 hours. The cherries are then de-pulped and dried for 20 hours. What results is a cup full of florals and delicate acidity. A prized nanolot.\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 Mandarin, White Rose and Fruity\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\"\u003e\u003cem\u003e240g\u003c\/em\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":"Filter \/ 300g","offer_id":55643740078454,"sku":"AMOC-051-COLOMBIA-FERNANDO-FIL-300","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-051-768x765.png?v=1747317745"},{"product_id":"a-m-o-c-118-colombia-jorge-pikudo-andrade","title":"A.M.O.C. - \/118 Colombia  - Jorge 'Pikudo' Andrade","description":"\u003cp data-end=\"434\" data-start=\"121\"\u003e\u003cstrong data-end=\"140\" data-start=\"121\"\u003e\/118 at Rosslyn\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"143\" data-start=\"140\"\u003eDuring the London Coffee Festival earlier this year, A.M.O.C. had the rare honour of taking over Rosslyn’s London Wall shop. It was the first time Rosslyn had handed over the keys to another roaster, and A.M.O.C. marked the moment with a special release: \u003cstrong data-end=\"433\" data-start=\"425\"\u003e\/118\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"612\" data-start=\"436\"\u003eNamed after their address, \/118 was roasted to reflect the spirit of the collaboration - bold, focused, and built on genuine friendship. \u003c\/p\u003e\n\u003cp data-end=\"765\" data-start=\"619\"\u003e\u003cstrong data-end=\"638\" data-start=\"619\"\u003ePikudo’s Rosado\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"641\" data-start=\"638\"\u003eThis Natural Anoxic Rosado comes from our friend Herbert at LaREB and producer Jorge Andrade - better known now as \u003cem data-end=\"762\" data-start=\"754\"\u003ePikudo\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"767\"\u003eAfter decades in fruit trading, Jorge lost everything when the Colombia–Venezuela border closed in 2018. Starting over, he turned to Orlando Sánchez for seeds and advice. From that turning point, Pikudo has quietly built a name in specialty coffee.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1101\" data-start=\"1017\"\u003eHis latest lot is a testament to that journey—precise, expressive, and full of grit.\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 Red Fruits, Cacao, Sweet, Caramel\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":"Default Title","offer_id":55797829599606,"sku":"AMOC-118-PIKUDO","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-118-768x765.png?v=1750268419"},{"product_id":"a-m-o-c-053-ecuador-juan-abad","title":"A.M.O.C. - \/053 Ecuador  - Juan Abad","description":"\u003cp data-start=\"121\" data-end=\"434\"\u003e\u003cstrong data-start=\"121\" data-end=\"140\"\u003e\/053 Ecuador - Juan Abad\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eJuan Abad has cultivated coffee for 18 years at Finca El Pino, nestled in the hills of Zumba, Zamora Chinchipe. In recent seasons, the potential of exotic varieties and refined post-harvest techniques has become increasingly evident—driving both quality and value in the specialty market.\u003c\/p\u003e\n\u003cp data-start=\"456\" data-end=\"749\"\u003eIn pursuit of excellence, Juan is developing a nursery planted with Chiroso and Geisha, targeting his first harvests within three years. Traditionally producing fully washed lots, he is now exploring fermentation methods and alternative processing to push the boundaries of his current output.\u003c\/p\u003e\n\u003cp data-start=\"751\" data-end=\"1009\"\u003eThe farm rests at 1,650 MASL, overlooking Zumba City and flanked by dense native forests. Located near the Yacuri and Podocarpus National Parks, the landscape is rich with species such as Cedar, Laurel, and Balsa—offering both biodiversity and natural shade.\u003c\/p\u003e\n\u003cp data-start=\"1011\" data-end=\"1138\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis coffee has been selected by A.M.O.C. for its clarity of purpose and potential—a reflection of origin, craft, and ambition.\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 Marabelle Plum, Custard, Sweet\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":"Default Title","offer_id":55873147437430,"sku":"AMOC-053-EQUADOR","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-053-1024x1021.png?v=1751634504"},{"product_id":"a-m-o-c-054-brazil-yellow-catuai","title":"A.M.O.C. - \/054 Brazil - Yellow Catuai","description":"\u003cp data-start=\"121\" data-end=\"434\"\u003e\u003cstrong data-start=\"121\" data-end=\"140\"\u003e \/054 Brazil - Yellow Catuai\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eSet among the rolling hills of \u003cstrong data-start=\"630\" data-end=\"657\"\u003eSanto Antônio do Amparo\u003c\/strong\u003e in \u003cstrong data-start=\"661\" data-end=\"677\"\u003eMinas Gerais\u003c\/strong\u003e, \u003cstrong data-start=\"679\" data-end=\"700\"\u003eFazenda Guariroba\u003c\/strong\u003e is a family-run farm with a long-standing focus on coffee cultivation. Led by \u003cstrong data-start=\"779\" data-end=\"807\"\u003eGabriel Lamounier Vieira\u003c\/strong\u003e and \u003cstrong data-start=\"812\" data-end=\"837\"\u003eElisa Paiva Lamounier\u003c\/strong\u003e, the estate covers 250 hectares, with 140 dedicated to coffee.\u003c\/p\u003e\n\u003cp data-start=\"902\" data-end=\"1186\"\u003eGuariroba has built a reputation for innovation — particularly through \u003cstrong data-start=\"973\" data-end=\"999\"\u003eanaerobic fermentation\u003c\/strong\u003e techniques that enhance flavour and deepen complexity. Their pursuit of excellence has earned recognition at the \u003cstrong data-start=\"1113\" data-end=\"1134\"\u003eCup of Excellence\u003c\/strong\u003e, placing them among Brazil’s top-quality producers.\u003cbr\u003e\u003cstrong data-start=\"1193\" data-end=\"1217\"\u003e\u003c\/strong\u003e\u003cbr data-start=\"1217\" data-end=\"1220\"\u003eThis \u003cstrong data-start=\"1225\" data-end=\"1242\"\u003eYellow Catuaí\u003c\/strong\u003e lot embodies both technical precision and creative processing. The \u003cstrong data-start=\"1310\" data-end=\"1344\"\u003enatural anaerobic fermentation\u003c\/strong\u003e adds nuance and character — making this coffee a striking choice for competition stages, but equally compelling 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 Juicy \u0026amp; Complex + Root Beer\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":"Espresso","offer_id":55919421423990,"sku":"AMOC-054-BRAZIL-ESP","price":19.5,"currency_code":"GBP","in_stock":false},{"title":"Filter","offer_id":55919421456758,"sku":"AMOC-054-BRAZIL-FIL","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-054-768x765.png?v=1752432828"},{"product_id":"a-m-o-c-053-colombia-julian-calderon","title":"A.M.O.C. -  \/052 Colombia — Julián Calderón","description":"\u003cp data-end=\"571\" data-start=\"206\"\u003e\u003cstrong data-end=\"240\" data-start=\"206\"\u003eBy Herbert from 575 and LaREB:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"243\" data-start=\"240\"\u003e“This is an incredible coffee. Everyone involved – the producer, Q team, and clients alike – agreed on that. It didn’t take much convincing, as it was arguably the best coffee LaREB assessed in 2021. Clean, bright, transparent; a true expression of what a great Colombian Gesha should be, while proudly showcasing its terroir.\u003c\/p\u003e\n\u003cp data-end=\"726\" data-start=\"573\"\u003eWhat makes a coffee exceptional? Is it the terroir, the variety, the process? A combination of all these factors – or simply the skill of the producer?\u003c\/p\u003e\n\u003cp data-end=\"1283\" data-start=\"728\"\u003eJulián may well be a coffee virtuoso, though even he might not know it yet. This is the first harvest from his first small plot, planted with a heirloom varietal. The same seeds have produced outstanding cups in the hands of more seasoned local producers, even reaching COE finals. But Julián’s cup goes further. Complex, crystal-clear, leaving no room for doubt. Perhaps its strength lies in its modesty – no glitter, no excess, just honesty. A straightforward coffee, crafted with intention. The first step for someone with a very bright future ahead.\u003c\/p\u003e\n\u003cp data-end=\"1443\" data-start=\"1285\"\u003eSometimes, luck feels better than skill. But is it really luck when the outcome is deliberate? For AMOC, this is pure serendipity – the power of intention.”\u003c\/p\u003e\n\u003cp data-end=\"1509\" data-start=\"1445\"\u003eAMOC fully agrees with Herbert: this nanolot is extraordinary.\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, Rose and Crisp\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=\"\"\u003e240g\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 \/ Espresso","offer_id":58119515603318,"sku":"AMOC-052-GESHA-240-ESP-JUN12","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-052-768x765.png?v=1755771125"},{"product_id":"a-m-o-c-035-colombia-gesha","title":"A.M.O.C. -  \/035² Colombia — Gesha","description":"\u003cp data-end=\"1438\" data-start=\"1377\"\u003e\u003cstrong data-end=\"1436\" data-start=\"1377\"\u003e035² Colombia — Gesha | Washed Microlot from El Encanto\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1803\" data-start=\"1445\"\u003eFrom Daisy Acevedo’s highland Quindío project, \u003cstrong data-end=\"1506\" data-start=\"1492\"\u003eEl Encanto\u003c\/strong\u003e, this refined Gesha lot unfolds with \u003cstrong data-end=\"1569\" data-start=\"1544\"\u003edelicate floral notes\u003c\/strong\u003e, \u003cstrong data-end=\"1590\" data-start=\"1571\"\u003epeach sweetness\u003c\/strong\u003e, and finely layered \u003cstrong data-end=\"1634\" data-start=\"1611\"\u003elime-citrus clarity - \u003c\/strong\u003ea cup that’s as elegant as it is expressive. Washed to highlight its core flavour structure, this micro lot distils terroir and technique into a beautifully poised brew.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eProcess:\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eFully Washed Process\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOverripe picking\u003c\/li\u003e\n\u003cli\u003e24 h in-husk resting\u003c\/li\u003e\n\u003cli\u003e48 h open dry mass fermentation\u003c\/li\u003e\n\u003cli\u003eGreenhouse drying during 15 days\u003c\/li\u003e\n\u003c\/ul\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 Peachy, Darjeeling \u0026amp; Lime Zest\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=\"\"\u003e\u003cstrong\u003e230g - Low density beans, means 10g less than usual!\u003c\/strong\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":"Filter \/ 230g","offer_id":56217263964534,"sku":"AMOC-035-230","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-035-768x765.png?v=1757069687"},{"product_id":"a-matter-of-concrete-046-el-churro-costa-rica","title":"A Matter of Concrete - \/046 El Churro | Costa Rica","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eCosta Rica — Diego Robelo Aquiares Estate El Churro Centroamericano (Thermic Fermentation Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍍 Pineapple • 🍎 Fresh Apple Juice • 🍷 Mulled Wine • 🍋 Limoncello\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProducer: Diego Robelo\u003c\/p\u003e\n\u003cp\u003eFarm: Aquiares Estate\u003c\/p\u003e\n\u003cp\u003eRegion: Turrialba, Costa Rica\u003c\/p\u003e\n\u003cp\u003eVarietal: Centroamericano (F1 Hybrid)\u003c\/p\u003e\n\u003cp\u003eProcess: Thermic Fermentation Natural\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,100–1,300 MASL\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Churro is a nanolot with a reputation — a thermic fermentation Natural from Aquiares Estate that has become one of A.M.O.C.'s most talked-about releases. This new crop iteration sees the fermentation dialled back from 48 hours to 36, and the result is a coffee that keeps all of El Churro's unmistakable tropical character whilst gaining clarity and a silky, clean finish. In the cup: pineapple, fresh apple juice, mulled wine, and limoncello.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDiego Robelo farms Aquiares Estate on the fertile volcanic slopes of Turrialba — one of Costa Rica's most historically significant coffee-growing regions. The estate takes its name from the Huetar indigenous word for \"land between rivers,\" nestled between the Aquiares and Turrialba rivers, and sits within a few kilometres of Guayabo National Monument, Costa Rica's most important pre-Columbian settlement. The land is extraordinarily rich: mineral-laden volcanic soils, abundant clean water sources that supply three downstream communities, and over a century of continuous coffee cultivation.\u003c\/p\u003e\n\u003cp\u003eAquiares is one of Costa Rica's largest and most storied farms, and Diego has developed it into a centre for both agronomic excellence and varietal experimentation — sourcing rare seeds from CATIE, the regional university that holds Central America's most valuable exotic coffee collection, and working closely with roasters like A.M.O.C. to co-develop processing approaches that push the farm's already expressive terroir further.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Thermic Fermentation Natural at Aquiares Estate involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe Centroamericano cherries selected at peak maturity 🌡️ Thermic fermentation — Whole cherries rolled in black plastic and fermented inside a solar dryer at a controlled temperature of 40–45°C for 36 hours ☀️ Drying — Cherries dried following fermentation to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe defining step is the thermic fermentation — by maintaining an elevated temperature of 40–45°C throughout the process, only heat-tolerant microbial strains can survive and drive fermentation, producing a consistent and highly specific flavour signature with each batch. The reduction in fermentation time from 48 to 36 hours in this crop was a deliberate collaboration between Diego and A.M.O.C., bringing greater clarity and a silkier body whilst preserving the winey, tropical funk that makes El Churro so distinctive. The name itself comes from the pickers: the sight of coffee cherries rolled in black plastic inside the solar dryer put them in mind of a churro — or, in Costa Rican slang, a spliff.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA limited nanolot and a cult favourite — El Churro is a coffee that divides opinion and rewards curiosity in equal measure. The 2026 crop is the most refined iteration yet: tropical and winey, with real clarity underneath the funk, and a silky, limoncello-bright finish that lingers long after the cup is empty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍍 Pineapple 🍎 Fresh Apple Juice 🍷 Mulled Wine 🍋 Limoncello\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"240g \/ July 10th","offer_id":58273177928054,"sku":"AMOC-046-240-JUL10","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/046-360x360_png.webp?v=1778833528"},{"product_id":"a-matter-of-concrete-055-luis-aguirre-colombia","title":"A Matter of Concrete - \/055 Luis Aguirre | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Luis Aguirre Vereda Buenavista Rosado (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like \u003c\/strong\u003e— 🍊 Mandarin Candy • 🍬 Fruitella • 🪡 Silky\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProducer: Luis Aguirre\u003c\/p\u003e\n\u003cp\u003eRegion: Villahermosa, Northern Tolima, Colombia\u003c\/p\u003e\n\u003cp\u003eVarietal: Rosado\u003c\/p\u003e\n\u003cp\u003eProcess: Washed (In-Husk Fermentation — Dry-Mass Tank Fermentation)\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,800 MASL\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\/055 is a washed Rosado from Luis Aguirre in Villahermosa, Northern Tolima — a producer working at the edge of what this region is doing in specialty coffee, and the only grower in the area cultivating this variety. Precise in origin, specific in process, and built around sweetness and texture: mandarin candy and Fruitella brightness carried on a long, silky finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLuis Aguirre farms in Vereda Buenavista, a rural community in Villahermosa, Northern Tolima — and occupies a singular position within the region as the only producer working with the Rosado variety. He works in collaboration with LaREB (La Real Expedición Botánica), a producer-owned export cooperative and movement dedicated to building decolonised, community-led supply chains outside traditional multinational pathways. LaREB operates through shared knowledge, collective financing, quality control, and export infrastructure — giving producers like Luis the tools to define their own terms of engagement and bring exceptional, clearly traceable lots to the international market.\u003c\/p\u003e\n\u003cp\u003eAt 1,800 MASL in Tolima's central mountain range, Aguirre's farm benefits from elevation-driven slow cherry development and the distinctive volcanic terroir that has made Northern Tolima an increasingly recognised origin for high-quality specialty coffee.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Vereda Buenavista involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe Rosado cherries selected at peak maturity 🌿 In-husk fermentation — Cherries fermented whole in-husk for up to 36 hours 🧪 Dry-mass tank fermentation — Depulped coffee fermented as dry mass in tank following the initial stage ☀️ Sun drying — Dried naturally in the sun to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe defining element is the two-stage fermentation sequence — an initial in-husk fermentation followed by dry-mass tank fermentation, a controlled and purposeful approach that builds the vivid confected sweetness and clean, silky texture that characterise this Rosado at every stage.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA singular lot from a singular producer — Luis Aguirre's Rosado is the kind of coffee A.M.O.C. was built to bring to light: specific in origin, connected to a sourcing partner pushing quality forward, and utterly expressive in the cup. Bright, sweet, and seamlessly smooth, with a Fruitella-laced finish that lingers long after the last sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍊 Mandarin Candy 🍬 Fruitella 🪡 Silky\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"240g \/ May 13th","offer_id":57876175126902,"sku":"AMOC-055-LUIS-AGUIRRE-ROSADO-WASHED-MAY13","price":16.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/055png_png.webp?v=1778834020"},{"product_id":"a-matter-of-concrete-a-m-o-c-blend-rosado-x-rosado","title":"A Matter of Concrete - A.M.O.C. BLEND — ROSADO X ROSADO","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — A.M.O.C. Rosado x Rosado Blend (Washed \/ Yeast Inoculated Thermal Shock)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Raspberry • 🍫 Praline Chocolate • 🍍 Passionfruit • 🍬 Bubblegum\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComponents:\u003c\/strong\u003e Jorge Mira \u0026amp; Jonny Martinez, Amalfi, Antioquia (60%) \/ Rigoberto Sánchez, El Portal, Southern Huila (40%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Rosado (Pink Bourbon \/ Colombia Rosado) — both components\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Yeast Inoculated Thermal Shock Washed (60%) \/ Fully Washed (40%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,500 MASL (Antioquia) \/ 1,650 MASL (Huila)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 240g \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA.M.O.C.'s first ever blend — built for a small roster of trusted international partners and designed to work as a main grinder option. Two individually outstanding Colombian Rosado lots, from two distinct regions, processed through contrasting methods and aligned into one cohesive profile. Expressive without being messy, sweet without losing definition. In the cup: raspberry sweetness up front, followed by deep praline chocolate, with a polished and complete finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE COMPONENTS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🇨🇴 \u003cstrong\u003e60% — Jorge Mira \u0026amp; Jonny Martinez, Amalfi, Antioquia\u003c\/strong\u003e Rosado processed through a yeast inoculated thermal shock washed method at 1,500 MASL — delivering passionfruit vibrancy, bubblegum sweetness, and a silky milk chocolate body. The thermal shock technique, a rapid temperature change applied during processing, adds a distinctive layer of complexity and clarity to the cup.\u003c\/p\u003e\n\u003cp\u003e🇨🇴 \u003cstrong\u003e40% — Rigoberto Sánchez, El Portal, Southern Huila\u003c\/strong\u003e Colombia Rosado fully washed at 1,650 MASL — delivering almond warmth, clean citric acidity, and a structural complexity that anchors the blend and provides balance against the more expressive Antioquia component.\u003c\/p\u003e\n\u003cp\u003eThe blend is calibrated to let the Antioquia lot's vivid fruit character lead, while the Huila's clean, structured complexity provides depth and definition — together creating something more cohesive and versatile than either lot alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🧫 \u003cstrong\u003eAntioquia (Yeast Inoculated Thermal Shock Washed)\u003c\/strong\u003e 🍒 Hand-picking — Rosado cherries harvested at peak ripeness 🧫 Yeast inoculation — Specific yeast strains introduced to direct fermentation flavour development 🌡️ Thermal shock — A rapid temperature change applied during processing to enhance clarity and complexity 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Drying — Dried to optimal moisture content\u003c\/p\u003e\n\u003cp\u003e💧 \u003cstrong\u003eHuila (Fully Washed)\u003c\/strong\u003e 🍒 Hand-picking — Colombia Rosado cherries harvested at peak ripeness 🔧 Depulping — Outer skin removed before fermentation 🧪 Fermentation — Beans fermented to break down remaining mucilage 💧 Washing — Thoroughly washed to remove all fermentation residue ☀️ Drying — Dried to optimal moisture content\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA.M.O.C.'s first blend — and a confident, well-engineered statement of what this project stands for. Raspberry sweetness leads, deepening into rich praline chocolate, with the passionfruit and bubblegum character of the Antioquia component woven through a clean, structurally sound finish provided by the Huila. Built for the grinder. Worthy of it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Raspberry 🍫 Praline Chocolate 🍍 Passionfruit 🍬 Bubblegum\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"240g \/ July 24th \/ Filter","offer_id":58397901816182,"sku":"AMOC-JORGE-MIRA-ROSADO-YI-WASHEDANDWASHED-H26-FIL-240-JUL24","price":18.5,"currency_code":"GBP","in_stock":true},{"title":"240g \/ October 14th \/ Filter","offer_id":59064724062582,"sku":"AMOC-JORGE-MIRA-ROSADO-YI-WASHEDANDWASHED-H26-FIL-OCT14","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/AMOC_01.jpg-cropped.jpg?v=1779994971"},{"product_id":"a-matter-of-concrete-056-kenya-rung-eto-kiangoi","title":"A Matter of Concrete - \/056 KENYA — RUNG’ETO KIANGOI","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKenya — Rung'eto Farmers' Cooperative Society Kiangoi Factory SL-28, SL-34, Ruiru 11 \u0026amp; Batian (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍓 Raspberry • 🫐 Layered Berries • 🌹 Rosewater • 💜 Violet\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 ~1,150 Smallholder Farmers — Rung'eto Farmers' Cooperative Society\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Kiangoi Factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Ngariama, Gichugu Division, Kirinyaga, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL-28, SL-34, Ruiru 11 \u0026amp; Batian\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600–1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 240g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Kiangoi Factory in Kirinyaga — a classic example of why this region remains one of the most important and consistently rewarding in all of Kenya. A reference point for the kind of Kenyan profile A.M.O.C. look for: intense, clean, complex, and full of layered fruit. In the cup: raspberry, layered berries, rosewater, violet, sweet forest fruit, and a mild lemon acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKiangoi Factory is managed by the Rung'eto Farmers' Cooperative Society, sitting near Embu in the Ngariama location of Gichugu Division on the slopes of Mount Kenya. Around 1,150 smallholder producers from the surrounding villages deliver cherry to the wet mill — growing SL-28, SL-34, Ruiru 11, and Batian in the rich volcanic Nitisol soil that characterises the region, known for its strong physical and chemical properties and the dense, well-structured coffees it supports. Kiangoi also sits within tea-growing zones — a distinctive agricultural landscape that adds another layer of character to the surrounding environment.\u003c\/p\u003e\n\u003cp\u003eThe cooperative was formed following the dissolution of Ngiriama FCS, bringing Kiangoi, Karimikui, and Kii together under the Rung'eto society. A.M.O.C. have been buying coffees from Rung'eto since 2016, and the relationship has become a cornerstone of their Kenyan offering.\u003c\/p\u003e\n\u003cp\u003eSL-28 and SL-34, developed by Scott Agricultural Laboratories in the 1930s, are the backbone of Kenya's specialty identity — responsible for the bold berry acidity, full body, and complex fruit character that define the country's finest lots. Ruiru 11 and Batian — both developed by the Coffee Research Institute of Kenya for disease resistance — contribute additional sweetness and structural complexity to the blend.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Kiangoi involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively harvested and hand-sorted at the factory gate before processing 🔧 Disc pulping — Outer skin removed using a 3-disc Agaarde disc pulper, with coffees separated by density 🧪 Fermentation — Higher grades fermented separately in concrete tanks for 18–36 hours 💧 Washing \u0026amp; channel grading — Thoroughly washed and graded again through channels after fermentation 💧 Overnight soaking — Coffee sometimes soaked overnight after washing for additional clarity ☀️ Raised-bed drying — Dried slowly on African raised beds for 12–20 days\u003c\/p\u003e\n\u003cp\u003eThe separate fermentation of higher grades and the overnight soaking are the defining steps — by fermenting the finest coffee in its own tank and soaking after washing, Kiangoi builds the exceptional clarity, vibrant acidity, and layered berry complexity that make this lot such a reliable reference point for great Kenyan washed coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA structured, vibrant, and intensely juicy washed Kenyan from one of Kirinyaga's most consistently excellent cooperative factories — raspberry and layered berry intensity, rosewater and violet florality, sweet forest fruit depth, and a mild lemon acidity in a clean, complete, and deeply rewarding cup. A.M.O.C.'s reference point for Kenyan coffee, and fully deserving of that status.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍓 Raspberry 🫐 Layered Berries 🌹 Rosewater 💜 Violet\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"240g \/ October 14th \/ Filter","offer_id":59064720687478,"sku":"AMOC-SMALLHOLDERS-SL-28-SL-34-RUIRU-11-AND-BATIAN-WASHED-FIL-240-OCT14","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/056.png-cropped.jpg?v=1781696257"},{"product_id":"a-matter-of-concrete-042-colombia-julian-calderon","title":"A Matter of Concrete - \/042 COLOMBIA — JULIÁN CALDERÓN","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Julián Calderón Los Citres Rosado (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍊 Orange • 🌸 Blossom • 🥛 Crisp \u0026amp; Silky\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 Julián Calderón\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Los Citres\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Palestina, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Rosado (Pink Bourbon)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Fully Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 240g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Julián Calderón at Los Citres in Palestina — a washed Rosado that, on its first assessment by the LaREB team in 2021, was considered arguably the best coffee they had evaluated that year. Clean, bright, transparent, and a true representative of what a great Colombian Rosado is. Complex and clear, with no room for disagreement. In the cup: orange, blossom, and a crisp, silky structure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJulián Calderón is a young producer from Palestina, Huila — growing coffee on a small farm in the same hills where, in the hands of more experienced neighbouring producers, similar varietals have reached Cup of Excellence finals. This was the first harvest from his first small Rosado plot, and the cup it produced was, in the words of Herbert from LaREB, superior — a coffee virtuoso announcing himself quietly and without fanfare, with nothing but the cup itself making the case.\u003c\/p\u003e\n\u003cp\u003eJulián works alongside his father Julio Calderón — both sourced through La Real Expedición Botánica (LaREB), a Colombian export collective focused on discovering and developing relationships with outstanding but under-recognised producers across the country. The timing was right when LaREB first met Julián, whose second harvest they brought to international buyers — and the subsequent years have only reinforced the confidence they placed in him.\u003c\/p\u003e\n\u003cp\u003eRosado — also known as Pink Bourbon — is a variety primarily grown in Huila, genetically identified as Ethiopian Landrace and belonging to the Core Ethiopia group. Prized for its clean, transparent, and elegantly structured profiles when grown and processed with care, it thrives at 1,800 MASL in Palestina's cool mountain microclimate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Fully Washed process at Los Citres involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Rosado cherries selectively picked over-ripe at peak ripeness ⏳ 24-hour in-husk rest — Cherries rested in husk for 24 hours before processing 🧪 48-hour open fermentation — Fermented openly for 48 hours after resting 💧 Washing — Thoroughly washed after fermentation to remove all residue 🌿 Greenhouse drying — Dried in greenhouses for approximately 15 days to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe 24-hour in-husk resting before open fermentation is the defining step — allowing the cherry to begin developing complexity from within before the fermentation phase, building the clean orange brightness and blossom florality that define this lot while the greenhouse drying preserves the crisp, silky structure that makes it so distinctively well-composed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean, bright, and beautifully transparent washed Rosado from one of Palestina's most promising young producers — orange freshness, blossom florality, and a crisp, silky structure in a cup that is, as LaREB put it, a proud exponent of its terroir. Complex and clear, with no room for disagreement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍊 Orange 🌸 Blossom 🥛 Crisp \u0026amp; Silky\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"240g \/ July 10th \/ Filter","offer_id":58273177076086,"sku":"AMOC-CITRES-JULIAN-CALDERON-ROSADO-FULLY-WASHED-FIL-240-JUL10","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"240g \/ October 8th \/ Filter","offer_id":59064720949622,"sku":"AMOC-CITRES-JULIAN-CALDERON-ROSADO-FULLY-WASHED-FIL-OCT08","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/042-2.png-cropped.jpg?v=1781698286"},{"product_id":"a-matter-of-concrete-054-brazil-exceptional-set-fazenda-guariroba","title":"A Matter of Concrete - \/054 Brazil Exceptional Set - Fazenda Guariroba","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil — Gabriel Lamounier Vieira Fazenda Guariroba Yellow Catuaí \/054.1 (Anaerobic Natural)\u003c\/strong\u003e\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 Gabriel Lamounier Vieira \u0026amp; Elisa Paiva Lamounier\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Fazenda Guariroba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Santo Antônio do Amparo, Minas Gerais, Brazil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Yellow Catuaí\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Natural (76hr Barrel Fermentation + 30-Day Patio Drying)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,100 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe first half of A.M.O.C.'s Guariroba tasting set — a Yellow Catuaí that sits close to the classic foundation of Brazilian coffee, but with more depth, more structure, and more intention. Seventy-six hours of anaerobic barrel fermentation, thirty days of patio drying. A Cup of Excellence winning farm's most familiar variety, elevated by the same obsessive standard that defines everything Fazenda Guariroba produces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGabriel Lamounier Vieira and his wife Elisa Paiva Lamounier balanced careers in dentistry with specialty coffee production at Fazenda Guariroba for more than two decades before their 2016 Cup of Excellence win gave them the conviction to commit to coffee entirely. The farm, located in Santo Antônio do Amparo in Minas Gerais, has since become one of Brazil's most respected and internationally recognised specialty operations — known specifically for Gabriel's mastery of fermentation science and the clean, structured, and place-connected coffees it consistently produces.\u003c\/p\u003e\n\u003cp\u003eMore than ten varieties are cultivated across Guariroba's distinctive terroir, each processed with an approach that is simultaneously scientific and artisanal. Fermentation, Gabriel has said, is one tool among many — not the only one. The result is a body of work that feels purposeful rather than experimental: coffees of clarity, longevity, and genuine connection to the landscape they come from.\u003c\/p\u003e\n\u003cp\u003eYellow Catuaí is one of the most widely grown varieties in Brazil — a productive, compact hybrid of Mundo Novo and Caturra developed in the country in the 1940s. In most hands it produces a reliable, clean, well-balanced cup. In Gabriel's hands, with 76 hours of anaerobic barrel fermentation and a full 30-day patio drying, it becomes something with considerably more depth and intention.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Yellow Catuaí cherries selectively harvested at peak ripeness 🛢️ 76-hour anaerobic barrel fermentation — Whole cherries sealed in barrels for 76 hours of precisely controlled anaerobic fermentation ☀️ 30-day patio drying — Dried slowly on open patios for 30 days until optimal moisture content is achieved\u003c\/p\u003e\n\u003cp\u003eThe extended patio drying is the defining step — 30 days on open patios gives the Catuaí's natural sugars time to integrate fully and evenly, building the depth and structure that set this lot clearly apart from a conventional Brazilian natural.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA Yellow Catuaí rooted in the familiar language of Brazilian coffee but pushed further than most — deeper, more structured, and more intentional. The first half of a small study in what Fazenda Guariroba can do with controlled fermentation, and a strong argument for taking Brazilian specialty coffee seriously.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil — Gabriel Lamounier Vieira Fazenda Guariroba Pink Bourbon \/054.2 (Double Fermentation)\u003c\/strong\u003e\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 Gabriel Lamounier Vieira \u0026amp; Elisa Paiva Lamounier\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Fazenda Guariroba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Santo Antônio do Amparo, Minas Gerais, Brazil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Double Fermentation with Yeast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,100 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe second half of the Guariroba tasting set — and the more unexpected of the two. Pink Bourbon in Brazil is rare. Pink Bourbon from a Cup of Excellence winning farm with a long record of serious, structured production is rarer still. A variety typically associated with Huila, Colombia, growing in Minas Gerais. A quiet shift in what Brazilian coffee can be — not replacing the classic image, but expanding it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGabriel Lamounier Vieira and Elisa Paiva Lamounier have built Fazenda Guariroba into a reference point for modern Brazilian specialty coffee — a farm that approaches fermentation with precision, discipline, and a clear sense of place. Their 2016 Cup of Excellence win marked the beginning of international recognition for a producer who had been quietly building towards it for years. The Pink Bourbon on this lot represents a deliberate expansion of the farm's varietal range — not experimentation for its own sake, but a considered choice to explore what Guariroba's terroir and fermentation methodology can produce with a variety more typically grown thousands of kilometres away.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is genetically identified as Ethiopian Landrace — belonging to the Core Ethiopia group alongside Gesha, Chiroso, Sidra, and Aji. Its characteristic florality and fruit-forward profile, developed in the cool highland conditions of Colombia, finds a different but equally compelling expression at 1,100 MASL in Minas Gerais under Guariroba's yeast-driven double fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Pink Bourbon cherries selectively harvested at peak ripeness 🧫 Yeast inoculation — Specific yeast cultures introduced to direct and guide fermentation flavour development 🔒 First fermentation — Initial controlled fermentation phase with yeast active throughout 🔒 Second fermentation — A second controlled fermentation phase to build additional depth and aromatic complexity ☀️ Drying — Dried to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe yeast-driven double fermentation is the defining step — by introducing specific cultures and fermenting in two controlled phases, Gabriel builds the complexity and aromatic depth that make this Pink Bourbon such an unexpected and compelling Brazilian lot, while keeping the cup clean, structured, and connected to the farm that produced it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA Pink Bourbon from Brazil — unusual in origin, serious in intention, and floral in direction. The second half of a small study in one farm's two very different interpretations of controlled fermentation, and a compelling argument for the expanding possibilities of what Brazilian specialty coffee can look like.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"2x250g \/ July 10th","offer_id":58252224266614,"sku":"AMOC-GUARIROBA-054-BRAZIL-YELLOW-CATUAI-BOURBON-ANAEROBIC-FIL-500-JUL10","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-054-1-2.png-cropped.jpg?v=1783777945"},{"product_id":"a-matter-of-concrete-059-indonesia-rukun-saudara","title":"A Matter of Concrete - \/059 INDONESIA — RUKUN SAUDARA","description":"\u003cp\u003e\u003cstrong\u003eIndonesia — Rukun Saudara Cooperative Andungsari \u0026amp; Sigararutang (Anaerobic Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍇 Blonde Raisin • 🥛 Creamy • 💜 Violets • 🍋 Zesty\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Rukun Saudara Cooperative, led by Abdul Aziz Thohari\u003c\/li\u003e\n\u003cli\u003eRegion: Bengkolan Dua Village, Kerinci, Jambi, Sumatra\u003c\/li\u003e\n\u003cli\u003eVarietal: Andungsari \u0026amp; Sigararutang\u003c\/li\u003e\n\u003cli\u003eProcess: Anaerobic Honey\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,400–1,700 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From Bengkolan Dua Village in Kerinci, Sumatra — an anaerobic honey from the Rukun Saudara Cooperative, grown in the volcanic soils surrounding Mount Kerinci. Rich and expressive without becoming heavy, blonde raisin brings a soft dried-fruit sweetness, followed by a creamy texture and floral violet character. In the cup: blonde raisin, creamy, violets, and zesty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Abdul Aziz Thohari started growing coffee in 2015, at a time when much of the coffee from the area was still sold as wet parchment and transported to Medan for processing elsewhere. In 2017, he established Rukun Saudara, allowing local farmers to take control over quality and processing themselves — their first drying facility measured just 10 x 5 metres; today it covers approximately 800 square metres. The cooperative brings together around 50 farmers cultivating roughly 30 hectares on the high plateau surrounding Mount Kerinci, at 1,400 to 1,700 masl, benefiting from fertile volcanic soils created by one of Sumatra's most prominent active volcanoes.\u003c\/p\u003e\n\u003cp\u003eThis lot combines Andungsari, a compact, productive Indonesian variety known for sweetness, citrus-like acidity, and floral character, with Sigararutang, originating in North Sumatra and widely planted for its productivity and adaptability at altitude.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Ripe cherries are pulped while leaving the mucilage around the seed intact, then fermented in sealed, oxygen-limited tanks before drying with the remaining mucilage still attached.\u003c\/p\u003e\n\u003cp\u003eThis combination of anaerobic fermentation and honey processing is the defining step — it's what increases the sweetness, texture, and fruit character behind the blonde raisin and violet notes, while maintaining structure and clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Rich and expressive without being heavy — blonde raisin brings a soft, dried-fruit sweetness, followed by a creamy texture and floral violet character. A zesty acidity runs throughout, keeping the cup lifted with a clean, energetic finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍇 Blonde Raisin 🥛 Creamy 💜 Violets 🍋 Zesty\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"Filter \/ 240g \/ August 24th","offer_id":58551721132406,"sku":"AMOC-RUKUN-SAUDARA-059-SIGARARUTANG-ANDUNGSARI-HONEY-FIL-240G-AUG24","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 240g \/ August 24th","offer_id":58551721329014,"sku":"AMOC-RUKUN-SAUDARA-059-SIGARARUTANG-ANDUNGSARI-HONEY-ESP-240G-AUG24","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 240g \/ August 26th","offer_id":58596838048118,"sku":"AMOC-RUKUN-SAUDARA-059-SIGARARUTANG-ANDUNGSARI-HONEY-ESP-240G-AUG26","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-059-cropped.jpg?v=1787837396"}],"url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/a-m-o-c-uncommoj.oembed?page=2","provider":"Sigma Coffee UK","version":"1.0","type":"link"}