A Matter of Concrete

Classic + NEW CROP Marco A. Guardabaxo - Mococa, São Paulo, Brazil — Pulped Natural / Acaiá Fazenda São Domingos is a renovated historic Brazilian estate where tradition meets serious precision. We visited Luis at his family's farm in 2026 and were amazed by the precision, dedication and heart for nature and sustainability at their farms. With state of the art wet and dry milling, sensor controlled drying, and carefully managed harvesting, it delivers a classic Brazil profile with balance, chocolate sweetness, and layered nut notes.

Classic with great balance, notes of chocolate and a variety of nuts

COLOMBIA /004 3.0 A classic Colombian coffee from El Girasol in Quindío, produced by Robinson Ortiz. This semi-washed lot is processed with 36 hours of oxidation, followed by washing, depulping, a second fermentation of 14 to 16 hours, and patio drying. The result is sweet, balanced, and easy to drink every day, with enough complexity to keep it interesting. Expect classic Colombian flavours, sweet red apple, mixed nuts, and a soft velvet body. Great on filter and espresso.

Beautiful classic Colombian flavours. Sweet red apples, variety of nuts and a balanced velvet body

At the wet mill, Marvin works to ensure smart water usage, including care with processing wastewater. Without proper processing, wastewater can contaminate soil and water sources. His system involves 8 wastewater ponds, and after treatment clean water emerges from the 8th. He also uses a water pump to recirculate clean water, which helps reduce water use at the mill. Washed and sundried. After depulping, the coffee ferments for about 12 hours before being washed and placed on the patio to dry. What does the future hold? Marvin hopes to continue growing and continue improving the quality of the coffee, to continue incorporating more organic and sustainable fertilizers, and to improve a little more each year! Marvin tells us that coffee has brought many benefits to the community - in addition to coffee from Las Brisas, he also buys cherry from his neighbors and mills it for Primavera. He tells us that coffee has not only helped improve the income and job opportunities of local coffee producers, but also that the community has better roads, schools, and a health clinic as the local coffee economy grows.

Green apple, macadamia & smooooth

The return of a classic: washed Ethiopia /025 is our fresh-crop washed Ethiopian classic, now sourced from the Single Farmer Project. This lot comes from Mr. Ocholo Bedecho in Guji, where native heirloom varieties grow at high altitude in rich red soil. Clean, bright, and layered with bergamot, black tea, and subtle florals.

bergamot, black tea, jasmin florals

Julián's /042 A washed Rosado from Julián Calderón in Palestina, Huila. Clean, bright, floral, and silky, with notes of orange, blossom, and crisp structure.

Orange, blossom, crisp and silky

El Churro — Aquiares Costa Rica, El Churro is back, new crop and dialed in. We asked Diego Robelo at Aquiares Estate to shorten the thermic fermentation, from 48h to 36h, and it made all the difference, cleaner, friendlier, still unmistakably tropical. Expect a winey, boozy edge with real clarity and a silky finish, think pineapple, fresh apple juice, mulled wine, limoncello, and that unmistakable El Churro funk that stays intriguing rather than overpowering. Limited nanolot, hate it or love it, we love it.

Winegums, Pineapple, Funky

Julián's Gesha NOTE: due to the large and low density beans of this coffee, we only pack 230 grams instead of our usual 240 grams. A washed Gesha from Julián Calderón in Palestina, Huila. Delicate and complex in its notes, amazing on espresso.   By Herbert from 575 and LaREB: “This is an amazing coffee. Everyone involved, producer, Q team and clients alike, agreed on that. Didn’t require much effort, as it was arguably the best coffee LaREB assessed back in 2021.  Clean, bright, transparent; a true representative of what a good Colombian Gesha is, but also a proud exponent of its terroir. What makes a coffee good? Is it the terroir, the variety, the process? Is it a combination of all those factors, or just the virtuosity of the producer? Julián is much likely a coffee virtuoso, but we do not know it yet. He probably doesn’t either. This is the first harvest of his first small plot with a heirloom varietal. The same seeds have yielded amazing cups in the hands of more experienced local producers, with recognition as high as COE finals. But Julian’s cup is superior. Complex, clear, with no room for disagreement. It is probably a result of the lack of glitter, the modest approach. This is an honest, straightforward coffee, intended to be like that. The first step in the career of someone with a possible bright future ahead. Sometimes we’d rather be lucky than good. But is it luck when we predetermine the result? For us, it is definitely serendipity. The power of intention.” We fully agree with Herbert. This nanolot is amazing.

Raspberry, rose, crisp

Rung'eto Kiangoi A washed Kenyan lot from Kiangoi Factory, part of the Rung’eto Farmers’ Cooperative Society in Kirinyaga. Around 1150 smallholder producers deliver cherries to the wet mill, where the coffee is processed using the classic Kenyan washed method. Clean, complex, and juicy, with raspberry, layered berries, rosewater, violet, forest fruit, dark berries, and mild lemon acidity.

Raspberry, layered berries, rosewater, violet, forest fruit, mild lemon acidity

ARCHIVE — blend ARCHIVE is a continuously evolving coffee. Each batch is different in origin and composition, yet always roasted with the same precision that defines A.M.O.C. ARCHIVE consists of small remaining lots of green coffee, coffees that are no longer part of the catalogue, previous harvests that were replaced by a new crop, or accidental blends (which could be 2 incredible Gesha lots). Blended together, sometimes complex and expressive, sometimes more classic. A dependable and sustainable daily driver held to the same high standard as everything we roast. Always limited, never the same. Great on filter, suitable for a lighter espresso.

DRIP BAGS — Maragesha Our Maragesha in its most accessible format. These drip bags were created for the moments where great coffee is rarely available, from hotel rooms to airport lounges to early call times. Each bag holds a single serving of our washed anaerobic Maragesha from Colombia, packed to preserve the clarity and structure of the cup. The variety speaks for itself. Maragesha is expressive and elegant, with lifted florals, clean sweetness, and a bright layered finish that reflects the meticulous processing behind it. The convenience of a drip bag does not compromise the experience. Add hot water, let the filter draw down, and you have a focused, balanced cup without equipment. We designed these for travel, work, and anywhere you want A.M.O.C. quality without a full setup. No shortcuts, no flavour masking, just a great cup of coffee in its simplest form. Available as a single pack or a box-pack of 10 single serve brew bags.

Jasmine, apple, nectarine, caramel, milk chocolate, blueberry, & grapes

CATURRA DECAF — rare a no-concession decaf Caturra decaf from Finca Nogales, Arrayán lot at 1770 masl, processed with the “mosto” decaf method. Red grape and lychee, with a creamy, round mouthfeel.

Red grape & lychee. Creamy and smooth.

A specialty decaf how a decaf is supposed to be. A clean, balanced sugarcane decaf from the Santander Women Association in Colombia. Silky, naturally sweet, and full of character — almond, caramel, orange, and honey. Available as espresso roast only, with two profiles to choose from: developed, a slightly darker roast suited for a classic, rich espresso, or medium, a gentler roast highlighting sweetness and clarity for a more expressive cup.

A specialty decaf how a decaf is supposed to be. Layered, medium to full body, plenty of sweetness and subtle acidity. A coffee that is forgiving and tastes complex and accessible as classic decaf americano (or even lungo) and gives an amazing vanilla and toffee sensation in milk beverages.

DRIP BAGS — Maragesha Our Maragesha in its most accessible format. These drip bags were created for the moments where great coffee is rarely available, from hotel rooms to airport lounges to early call times. Each bag holds a single serving of our washed anaerobic Maragesha from Colombia, packed to preserve the clarity and structure of the cup. The variety speaks for itself. Maragesha is expressive and elegant, with lifted florals, clean sweetness, and a bright layered finish that reflects the meticulous processing behind it. The convenience of a drip bag does not compromise the experience. Add hot water, let the filter draw down, and you have a focused, balanced cup without equipment. We designed these for travel, work, and anywhere you want A.M.O.C. quality without a full setup. No shortcuts, no flavour masking, just a great cup of coffee in its simplest form. Available as a single pack or a box-pack of 10 single serve drip bags.

Jasmine, apple, nectarine, caramel, milk chocolate, blueberry, & grapes

GESHA — Colombia by Edinson Argote Edinson Argote is a passionate young coffee producer with extensive experience in the industry. He became an orphan aged three when his mother passed away and was brought up by his sister. He decided to leave his home when he was 11 years old and started working in different places. When he was 18 years old he joined the army where he completed 18 months of service. His real introduction to specialty coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills.

Pineapple, chocolate mousse

Colombia — Gesha — Las Marias Rio Dulce A double washed Geisha from Las Marias Estate in Pijao, Quindío, produced by Jose Giraldo and the Giraldo family. Las Marias was restored after more than 20 years of neglect, with old Typica trees still standing and new Panamanian Geisha genetics carefully cultivated on the farm. For this Rio Dulce lot, only the finest Geisha selections were harvested at peak ripeness, above 22 Brix. The coffee is pulped, fermented for 24 hours in closed tanks, washed, fermented again for another 24 hours, washed once more, and dried on raised beds. Clean, structured, and elegant, with extra depth from the double washed process.

Sunkist orange, peach, a bouquet of flowers

LAURINA3 — Indonesia FRESH CROP In Java, large coffee estates are more prevalent compared to any other place in Indonesia, owing to the country’s history and practices. Java was one of the first islands in Indonesia to cultivate coffee, with its introduction dating back to the 1600s during the Dutch colonial period. While coffee is grown on various islands across Indonesia, it is particularly common to find extensive coffee estates on Java. Even today, Java remains a significant producer of arabica coffee, largely attributed to the estates established by the Dutch. Until 1900, five out of six coffee producers worldwide used coffee seeds from Java Typica for cultivating their coffee. Most of the coffee production on Java takes place on the eastern side of the island, near the Ijen volcano, although there are also growers on the western side.

Macadamia, guava, cacaonibs

MARAGESHA — new crop by Wilder Lazo Wilder Lazo’s family, a passionate group of coffee producers in San Adolfo, Huila, has faced countless challenges over the years in their pursuit of excellence. One of the toughest moments came when a devastating fire forced them to leave their farm. But their father's determination never wavered, and they returned to rebuild not just their crops, but their entire way of life.

Jasmine, nectarine, intense

PINK BOURBON — Advanced Process FRESH CROP Wilton Benitez possesses a wealth of knowledge and expertise as a highly specialized coffee producer, having dedicated his lifetime to cultivating exceptional and highly sought-after coffee varieties. Driven by a deep curiosity, Wilton delved into the world of fermentation technology, studying its applications in diverse industries such as wine, beer, and cheese production. Through this exploration, he gained valuable insights into the intricate processes behind these products. With this newfound understanding, Wilton began meticulously controlling specific variables in the coffee processing, including sugar content, pH levels, and fermentation duration.

Passion fruit nectar, silky texture, rose lemonade

EL JARAGUAL ROSADO — JUICE A Rosado from Finca El Jaragual in Amalfi, Antioquia, Colombia, grown at 1500 metres above sea level. El Jaragual is run by Jonny and his brother, who have been restoring part of the farm back to coffee production since 2019. The farm combines coffee cultivation with forestry, native forest protection, and plantain shade systems. This Rosado is manually harvested at optimal ripeness and processed in anaerobic bioreactors with selected microorganisms. Extended fermentation, yeast inoculation, hot water washes, and cold water crashes are used to create a modern, controlled profile without boozy or funky notes. Expressive, clean, and technically refined, this is our first selection from El Jaragual and a strong first look at what this farm can become.

Bubblegum, silky, milk chocolate

La Reserva Kanaa – Ecuador A young farm with deep roots. Led by David Quevedo, La Reserva Kanaa is quickly making a name for itself. Despite being early in its journey, the farm has already received recognition from the Cup of Excellence. Expect complexity, clarity, and a profile that reflects both innovation and heritage.

Jammy, raspberry, magnolia *Both varieties were planted in the same plot and are harvested as 1 lot. The ratio is approximately 75% Sidra and 25%Wush Wush.

TYPICA — by Oscar An expressive Typica lot from Nogales in Colombia, produced by Oscar Fernando Hernández and his family. Technically a washed coffee, but with a long controlled lactic fermentation using the RN21 lactobacillus strain. The result is clean, tropical, and sweet, with notes of tropical fruit like banana, vanilla, and a smooth milkshake-like texture.

Vanilla, tropical, banana milkshake

TYPICA DECAF — rare a no-concession decaf A Typica decaf from Finca Nogales, Huila, built to keep texture and clarity intact. Silky and round, with white peach, lychee, and a milky oolong tea finish.

White peach and milky oolong tea. Round and silky.