/118 at Rosslyn

During the London Coffee Festival earlier this year, A.M.O.C. had the rare honour of taking over Rosslyn’s London Wall shop. It was the first time Rosslyn had handed over the keys to another roaster, and A.M.O.C. marked the moment with a special release: /118.

Named after their address, /118 was roasted to reflect the spirit of the collaboration - bold, focused, and built on genuine friendship. 

Pikudo’s Rosado

This Natural Anoxic Rosado comes from our friend Herbert at LaREB and producer Jorge Andrade - better known now as Pikudo.

After decades in fruit trading, Jorge lost everything when the Colombia–Venezuela border closed in 2018. Starting over, he turned to Orlando Sánchez for seeds and advice. From that turning point, Pikudo has quietly built a name in specialty coffee.

His latest lot is a testament to that journey—precise, expressive, and full of grit.

Flavour Notes: Red Fruits, Cacao, Sweet, Caramel

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.