At El Girasol, ripeness rules. Only fully mature cherries are handpicked and brought to the farm’s own processing station. Fermentation kicks off with 36 hours of oxidation, followed by washing, depulping, and a second fermentation (14–16 hours). After a final rinse, the coffee is patio-dried.

The farm sits at 1,750m, surrounded by bananas, citrus, avocados, and native trees — a balanced agroforestry system that keeps the soil and biodiversity in check.

Robinson, a third-generation grower, has run El Girasol for the past decade. Under his lead, the farm shifted from conventional washed coffees to more precise, consistent processing, with quality and long-term relationships at the core.

In the cup: a classic Colombian profile — sweet, layered, and endlessly drinkable. Filter or espresso, it just works.

Flavour Notes: Sweet Red Apple, Nuts, Balance Velvety body

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

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.