Another gem from AMOC's long-standing supplier, Herbert — the same producer behind 004, 013, 018, 028, 035, and 047. 

AMOC's team first met Herbert, co-founder of LaReb, at the Danish Coffee Festival back in 2020. Coffee, conversation, and plenty of plans followed. Since then, he's visited the roastery a couple of times, each visit ending with full tables of coffee and the occasional pizza.

This lot from Albeiro stood out from the first cupping — bright red apple, smooth caramel, and deep, sweet complexity. A cup that had everybody hooked instantly.

The Story

LaReb (La Real Expedición Botánica) is a producer-owned export collective rethinking the way coffee moves from farm to cup. Built around fairness, transparency, and self-determination, LaReb sidesteps the old, extractive models and sets new terms for growers.

Flavour Notes: Red Apple, Caramel, Rich & Sweet

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.