This 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.

Though 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.

Flavour Notes: Bubblegum, Silky, Milk Chocolate

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.