A standout Catuai from the Alto El Vapor micro mill, grown at 1,850m in Tarrazú’s Dota region. Produced by Delfina Porras, with processing support from our friend Diego Robelo of Aquiares.

This lot is an anaerobic natural — 72 hours sealed with recycled mosto, then sun-dried on raised beds for 15 days. The result: boosted sweetness, layered tropical fruit, and a silky, funked-up body.

Delfina’s farm is 90% under forest conservation, a commitment to both quality and biodiversity. Aquiares, Costa Rica’s largest continuous coffee farm, shares the same mission: sustainable, community-first coffee.

In the cup: vibrant, fruity, and smooth — a clean hit of Costa Rican craft.

Flavour Notes: Funky and vibrant, Tropical Fruits, Single Origin Chocolate Finish, Silky Body 

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.