Colombia — A.M.O.C. Rosado x Rosado Blend (Washed / Yeast Inoculated Thermal Shock)

Tastes Like — 🫐 Raspberry • 🍫 Praline Chocolate • 🍍 Passionfruit • 🍬 Bubblegum

DETAILS

• Components: Jorge Mira & Jonny Martinez, Amalfi, Antioquia (60%) / Rigoberto Sánchez, El Portal, Southern Huila (40%)
• Varietal: Rosado (Pink Bourbon / Colombia Rosado) — both components
• Process: Yeast Inoculated Thermal Shock Washed (60%) / Fully Washed (40%)
• Altitude: 1,500 MASL (Antioquia) / 1,650 MASL (Huila)
• Size: 240g 

INTRO

A.M.O.C.'s first ever blend — built for a small roster of trusted international partners and designed to work as a main grinder option. Two individually outstanding Colombian Rosado lots, from two distinct regions, processed through contrasting methods and aligned into one cohesive profile. Expressive without being messy, sweet without losing definition. In the cup: raspberry sweetness up front, followed by deep praline chocolate, with a polished and complete finish.

THE COMPONENTS

🇨🇴 60% — Jorge Mira & Jonny Martinez, Amalfi, Antioquia Rosado processed through a yeast inoculated thermal shock washed method at 1,500 MASL — delivering passionfruit vibrancy, bubblegum sweetness, and a silky milk chocolate body. The thermal shock technique, a rapid temperature change applied during processing, adds a distinctive layer of complexity and clarity to the cup.

🇨🇴 40% — Rigoberto Sánchez, El Portal, Southern Huila Colombia Rosado fully washed at 1,650 MASL — delivering almond warmth, clean citric acidity, and a structural complexity that anchors the blend and provides balance against the more expressive Antioquia component.

The blend is calibrated to let the Antioquia lot's vivid fruit character lead, while the Huila's clean, structured complexity provides depth and definition — together creating something more cohesive and versatile than either lot alone.

THE PROCESS

🧫 Antioquia (Yeast Inoculated Thermal Shock Washed) 🍒 Hand-picking — Rosado cherries harvested at peak ripeness 🧫 Yeast inoculation — Specific yeast strains introduced to direct fermentation flavour development 🌡️ Thermal shock — A rapid temperature change applied during processing to enhance clarity and complexity 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Drying — Dried to optimal moisture content

💧 Huila (Fully Washed) 🍒 Hand-picking — Colombia Rosado cherries harvested at peak ripeness 🔧 Depulping — Outer skin removed before fermentation 🧪 Fermentation — Beans fermented to break down remaining mucilage 💧 Washing — Thoroughly washed to remove all fermentation residue ☀️ Drying — Dried to optimal moisture content

THE CUP

A.M.O.C.'s first blend — and a confident, well-engineered statement of what this project stands for. Raspberry sweetness leads, deepening into rich praline chocolate, with the passionfruit and bubblegum character of the Antioquia component woven through a clean, structurally sound finish provided by the Huila. Built for the grinder. Worthy of it.

Flavour Notes

🫐 Raspberry 🍫 Praline Chocolate 🍍 Passionfruit 🍬 Bubblegum