Maragesha, Wilder Lazo

A thoroughly complex Maragesha from Huila. The entire Lazo family are involved at every stage of production. A true farm to cup experience.

Flavour Notes: Jasmine, Apple, Nectarine, Caramel, Milk Chocolate, Blueberry, Grape

Process

1. Selection
Harvest begins when cherries reach 20° Brix, ensuring peak sugar content and flavour potential.

2. Floating
A quick density sort removes underripe and damaged beans—only the best remain.

3. Hand Sorting
A meticulous manual pass eliminates any lingering defects, with an eye for consistency and quality.

4. Fermentation

• Stage 1: Cherries rest in GrainPro bags to limit oxidation while the full lot is assembled.

• Stage 2: Depulped using stainless steel machinery, then fermented for 120 hours. Conditions are tightly controlled—pH held at 4.3, temperature below 14°C.

• Stage 3: The lot is fully washed, locking in clean and expressive cup clarity.

5. Drying
Coffee is slowly dried under cover (marquesina) for 8 to 15 days, targeting 11% final moisture.

6. Stabilisation
Post-drying, beans rest in GrainPro for 20 days to settle and stabilise before export.

AMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!

100g

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.