Las 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.

Once 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.

Flavour Notes: Sunkist Orange, Peach, Flowers

AMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!

100g

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. 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.