Typica Amarillo — La Quebraditas (Colombia)

Harvested from Quebraditas Coffee Farm, this radiant Typica Amarillo lot opens with juicy peach sweetness, rich dark chocolate, and a tropical fruit finish - balanced yet inviting. Crafted by Edinson Argote, whose journey from adversity to cupping mastery underscores his commitment to quality and innovation, this coffee reflects both skill and heart in every sip.

Process: Anaerobic Natural, Yeast Inoculated Co-Ferment/Culture (Culture = Gesha/Sidra/Pink Bourbon Macerated Pulp)

• Harvesting
  Picked at peak ripeness — at least 90% cherry-red.

• Floating
  Green, overripe, and dry cherries removed. Only dense, healthy fruit moves forward.

• Fermentation I
  72 hours submerged in food-grade plastic drums.

• Drying
  Post-fermentation, water content is reduced to 15%.

• Rehydration
  Beans are rehydrated using hot water.

• Fermentation II
  144 hours at <25°C, using a custom inoculation. Starter culture: macerated Gesha, Sidra, and Pink Bourbon pulp. Yeast: Hybrid Saccharomyces cerevisiae × Saccharomyces bayanus.

• Drying II
  72 hours total: 40°C for the first 12 hours, then 35°C for the next 60.

• Stabilisation
  Stored in GrainPro bags until ready.

Flavour Notes: Peach, Dark Chocolate, Tropical

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.