A Matter of Concrete - /055 Luis Aguirre | Colombia
Description
Colombia — Luis Aguirre Vereda Buenavista Rosado (Washed)
Tastes Like — 🍊 Mandarin Candy • 🍬 Fruitella • 🪡 Silky
DETAILS
Producer: Luis Aguirre
Region: Villahermosa, Northern Tolima, Colombia
Varietal: Rosado
Process: Washed (In-Husk Fermentation — Dry-Mass Tank Fermentation)
Altitude: 1,800 MASL
INTRO
/055 is a washed Rosado from Luis Aguirre in Villahermosa, Northern Tolima — a producer working at the edge of what this region is doing in specialty coffee, and the only grower in the area cultivating this variety. Precise in origin, specific in process, and built around sweetness and texture: mandarin candy and Fruitella brightness carried on a long, silky finish.
THE PRODUCER
Luis Aguirre farms in Vereda Buenavista, a rural community in Villahermosa, Northern Tolima — and occupies a singular position within the region as the only producer working with the Rosado variety. He works in collaboration with LaREB (La Real Expedición Botánica), a producer-owned export cooperative and movement dedicated to building decolonised, community-led supply chains outside traditional multinational pathways. LaREB operates through shared knowledge, collective financing, quality control, and export infrastructure — giving producers like Luis the tools to define their own terms of engagement and bring exceptional, clearly traceable lots to the international market.
At 1,800 MASL in Tolima's central mountain range, Aguirre's farm benefits from elevation-driven slow cherry development and the distinctive volcanic terroir that has made Northern Tolima an increasingly recognised origin for high-quality specialty coffee.
THE PROCESS
The Washed process at Vereda Buenavista involves:
🍒 Hand-picking — Ripe Rosado cherries selected at peak maturity 🌿 In-husk fermentation — Cherries fermented whole in-husk for up to 36 hours 🧪 Dry-mass tank fermentation — Depulped coffee fermented as dry mass in tank following the initial stage ☀️ Sun drying — Dried naturally in the sun to optimal moisture content
The defining element is the two-stage fermentation sequence — an initial in-husk fermentation followed by dry-mass tank fermentation, a controlled and purposeful approach that builds the vivid confected sweetness and clean, silky texture that characterise this Rosado at every stage.
THE CUP
A singular lot from a singular producer — Luis Aguirre's Rosado is the kind of coffee A.M.O.C. was built to bring to light: specific in origin, connected to a sourcing partner pushing quality forward, and utterly expressive in the cup. Bright, sweet, and seamlessly smooth, with a Fruitella-laced finish that lingers long after the last sip.
Flavour Notes
🍊 Mandarin Candy 🍬 Fruitella 🪡 Silky
