{"title":"AMOC","description":"","products":[{"product_id":"colombia-gesha","title":"[AMOC] \/049 Colombia — Gesha","description":"\u003cp\u003eIn the hills of Southern Huila, in the small El Portal of Palestina, Nelson Sánchez produces some of the most captivating coffee we’ve come across. Yet, very little is known about him. He doesn’t seek the spotlight, and there’s almost no information about his work beyond what truly matters—the coffee itself.\u003cbr\u003e\nWhat we do know comes from our close friend Herbert, who has been working with Nelson for years through LaREB. Herbert speaks highly of his approach: precise and committed to quality. Nelson’s coffees are always vibrant and complex, with tropical sweetness, layered red fruit, and a boozy, lingering finish.\u003cbr\u003e\nWhile others may tell their stories through interviews and social media, Nelson lets his coffee speak for itself. And when you taste it, you understand why words aren’t always necessary.\u003cbr\u003e\nTropical and complex, with a process-forward character. Bursting with tropical fruit, pomegranate, and red berries, balanced by a bright malic acidity. A rich, oh-so-sweet profile leads into a subtle boozy finish.\u003c\/p\u003e","brand":"A.M.O.C","offers":[{"title":"50 GRAMS","offer_id":46374056526042,"sku":"AMOC-1","price":5.0,"currency_code":"USD","in_stock":false},{"title":"100 GRAMS","offer_id":46169001525466,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"1 BOX","offer_id":46169001558234,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/2351\/8938\/files\/template-049.png?v=1744494751"},{"product_id":"costa-rica-dota","title":"\/046² Costa Rica — Dota","description":"\u003cp\u003eIntroducing our latest offering: a remarkable Catuai varietal sourced from the Alto El Vapor micro mill in the Dota micro-region of Tarrazú, Costa Rica. This exceptional coffee is the result of the dedication and expertise of producer Delfina Porras, whose commitment to quality and innovation shines through in every cup, processed in collaboration with our good friend Diego Robelo from Aquiares estate.\u003cbr\u003eGrown at an altitude of 1,850 meters, this Catuai coffee benefits from the microclimate of the Dota region, renowned for producing some of Costa Rica’s finest coffees. The Alto El Vapor micro mill, under the stewardship of Delfina Porras, employs meticulous farming practices that prioritize sustainability and environmental conservation. Notably, the farm maintains 90% of its area under forest conservation, contributing to the preservation of local biodiversity.\u003cbr\u003eThis coffee undergoes an anaerobic natural process, beginning with a 72-hour sealed tank fermentation using recycled mosto (a term referring to the mucilage or sweet pulp of the coffee cherry). This method enhances the coffee’s inherent sweetness and complexity. Following fermentation, the beans are sun-dried on raised beds for 15 days, ensuring optimal moisture content and flavor development.\u003cbr\u003eAquiares is the largest continuous coffee farm in Costa Rica, covering 924 hectares, 80% of which is planted under shade-grown Arabica. The estate is known for its commitment to sustainability, innovation, and community development, making it a model for equitable coffee production.\u003c\/p\u003e","brand":"A.M.O.C","offers":[{"title":"50 GRAMS","offer_id":46374056558810,"sku":"AMOC-2","price":6.0,"currency_code":"USD","in_stock":false},{"title":"100 GRAMS","offer_id":46169001623770,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"1 BOX","offer_id":46169001656538,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/2351\/8938\/files\/template-046.png?v=1744494752"},{"product_id":"laurina3-indonesia-supriyanto","title":"[AMOC] LAURINA3 Indonesia — Supriyanto","description":"\u003cp\u003eFRESH CROP\u003cbr\u003e\nIn 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.\u003cbr\u003e\nUntil 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.\u003cbr\u003e\nSupriyanto\u003cbr\u003e\nSupriyanto, also known as Iyan, is a farmer located in Mount Suket within the Ijen mountain range. On a small plot of his farm, Supriyanto cultivates Laurina coffee, which was initially planted by PT Perkebunan Nusantara. Due to the local climate and environment, the Laurina beans grown in this area have a slightly larger size compared to other Laurina varieties, but they still retain the distinctive Laurina characteristics, such as a sharp, pointed green bean shape. The Laurina plants themselves possess unique features, including pointed leaves and cherries.\u003cbr\u003e\nLow caf Laurina\u003cbr\u003e\nLaurina is considered an exotic coffee bean in Indonesia and is known as one of the most challenging varietals to grow worldwide. It requires special attention from coffee growers but rewards them with exceptional sweetness and reduced bitterness. While decaffeinated coffee is typically achieved through a process of steaming and soaking green beans in a liquid, Laurina naturally contains a lower level of caffeine. With a caffeine percentage of around 0.8%, Laurina, also known as Bourbon Pointu, has significantly less caffeine compared to other Arabica coffees, which typically have a caffeine percentage of 1.8%.\u003cbr\u003e\nThe Laurina grown in Indonesia represents the first-ever cultivation of this varietal in the country, and it is a different mutation of the original Laurina variety. However, growing Laurina in Indonesia poses challenges as it is highly susceptible to leaf rust and diseases. The prevailing climate change conditions in Indonesia, characterized by heavy rainfall and hot weather, make it technically unsuitable for Laurina cultivation. Nonetheless, through cross-breeding and natural mutation techniques developed by the Indonesian Coffee and Cocoa Research Institute, this particular Laurina plant can thrive in Indonesia.\u003cbr\u003e\nSupriyanto’s farm is dedicated to cultivating Laurina and other exotic coffee varietals, and they have succeeded in producing the first-ever Indonesian-grown Laurina. Additionally, Supriyanto has planted other exotic varietals, which hold much anticipation for the future.\u003cbr\u003e\nProcessing\u003cbr\u003e\nThe coffee from this lot is processed in an anaerobic environment, where it is sealed in a plastic tank for 120 hours and then dried naturally. This processing method results in an exceptionally enticing coffee with excellent characteristics. Despite being processed and fermented in an anaerobic environment, the coffee is remarkably clean, displaying a prominent citric acidity and a well-balanced sweetness.\u003cbr\u003e\nThink flavornotes of macadamia nuts, guava, subtle spices, orange and cacaonibs.\u003cbr\u003e\nThis filter roast also works amazingly on espresso.\u003c\/p\u003e","brand":"A.M.O.C","offers":[{"title":"50 GRAMS","offer_id":46374056591578,"sku":"AMOC-3","price":5.0,"currency_code":"USD","in_stock":false},{"title":"100 GRAMS","offer_id":46169001722074,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"1 BOX","offer_id":46169001754842,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/2351\/8938\/files\/template-laurina2.png?v=1744494754"},{"product_id":"maragesha-colombia-wilder-lazo","title":"[AMOC] MARAGESHA Colombia - Wilder Lazo","description":"\u003cp\u003eWilder 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.\u003cbr\u003e\nToday, the entire family is involved in every aspect of coffee production. Their mother finds joy in gardening, while the children have carved out their own roles—specializing in drying, processing, and even commercialization. Together, they have transformed their farm into a platform for specialty coffee, offering exquisite flavors and aromas.\u003cbr\u003e\nDespite the hardships, they never gave up. Their dedication and passion have not only sustained their livelihood but have also provided opportunities for their children’s education and a better future. Now, the Lazo family continues this legacy, ensuring Wilder’s coffee stands out among discerning palates worldwide.\u003cbr\u003e\nTheir story is a powerful reminder of the value of perseverance and hard work fueled by love. The farm is a testament to this dedication, producing specialty coffee that reflects the passion and effort of the entire family.\u003c\/p\u003e","brand":"A.M.O.C","offers":[{"title":"50 GRAMS","offer_id":46169002082522,"sku":"AMOC-4","price":8.0,"currency_code":"USD","in_stock":false},{"title":"100 GRAMS","offer_id":46169002115290,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"1 BOX","offer_id":46169002148058,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/2351\/8938\/files\/template-maragesha.png?v=1744494755"},{"product_id":"022-guatemala-tajumuco","title":"[AMOC] \/022 Guatemala — Tajumuco","description":"\u003cp\u003eJosue and Adaly have worked hard to grow quality coffee on the farm, with assistance from Adaly’s father. She inherited the parcel from him recently, and he has also taught them many things about growing excellent coffee.\u003c\/p\u003e","brand":"A.M.O.C","offers":[{"title":"50 GRAMS","offer_id":46374056624346,"sku":"AMOC-5","price":5.0,"currency_code":"USD","in_stock":false},{"title":"100 GRAMS","offer_id":46169002410202,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"1 BOX","offer_id":46169002442970,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/2351\/8938\/files\/template-022.png?v=1744494756"},{"product_id":"gesha-colombia-las-marias","title":"[AMOC] GESHA³ Colombia — Las Marias","description":"\u003cp\u003eLas Marias Estate is the latest addition to the Giraldo family farms. In his quest, Jose sought a farm with high elevation, surrounded by native forest, and optimal light conditions to enhance the quality of exotic coffee varietals. He found what he was looking for in Pijao, Quindio, a tiny town nestled in the heart of the Andes Mountains, known for its tranquility and natural beauty. During his search, he came across Las Marias, a farm that had been abandoned for over 20 years, overtaken by overgrown grass and invasive plants. Amidst this wild landscape, however, some rare coffee cherries were still thriving.\u003cbr\u003e\nThe farm had about 7,000 Typica trees, around 70 years old, but in a neglected state. Jose and his team worked to restore these trees and began selecting the finest genetics to cultivate at Las Marias. The Geisha variety became their prized focus. They sourced seeds from Panama and meticulously nurtured these delicate trees. For this Rio Dulce Double Washed Lot, only the finest selections of Geisha genetics from Las Marias were harvested. The cherries were picked at their peak ripeness, with a Brix level greater than 22.\u003cbr\u003e\nOnce picked, the cherries were transported to the Café 1959 facilities at La Clarita Drying Station. There, the coffee underwent pulping before being placed into closed tanks for an initial 24-hour anaerobic fermentation. Following this, the tank was opened, the coffee was washed, and then it was placed into a second closed tank for another 24-hour fermentation. Finally, the coffee was washed again, rinsed, and spread out on raised drying beds to complete the process.\u003cbr\u003e\nThe process concludes with milling, vacuum packaging, and dispatch, ensuring the highest quality for this exceptional coffee.\u003c\/p\u003e","brand":"A.M.O.C","offers":[{"title":"50 GRAMS","offer_id":46374056657114,"sku":"AMOC-6","price":9.0,"currency_code":"USD","in_stock":false},{"title":"100 GRAMS","offer_id":46169002541274,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"1 BOX","offer_id":46169002574042,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/2351\/8938\/files\/template-gesha3.png?v=1744494763"},{"product_id":"gesha-china-yunnan","title":"[AMOC] GESHA China — Yunnan","description":"\u003cp\u003e“Each cup of coffee is a mini local chronicle, recording the natural landscapes, seasonal changes, and climate variations of its place of origin. In the moment it touches the tip of your tongue, it leaves not only a mouthful of rich flavor but also the soul and terroir of the origin.” By Mr Hongjun Zhang Owner of the Yunlan Estate.\u003cbr\u003e\nIn 2017, Yunlan imported a batch of Geisha seeds from La Esmeralda Estate in Panama and planted them at an altitude of 1750 meters. During the initial four years of cultivation, Mr. Zhang chose not to process any harvested coffee beans, instead returning them to the land to enhance and refine the coffee species. After five years of relentless effort and experimentation, 2023 marked the first bountiful harvest season for Yunlan’s Geisha. This year, 2024, is the second harvest season for this precious Geisha and finally this lot has achieved 1000kg yield. The Geisha variety from Panama brings classic Geisha flavors to this coffee, such as floral notes, pear..The soil of Yunnan imparts unique flavors to this Geisha, such as white tea and barley tea.\u003c\/p\u003e","brand":"A.M.O.C","offers":[{"title":"50 GRAMS","offer_id":46374056689882,"sku":"AMOC-7","price":15.0,"currency_code":"USD","in_stock":false},{"title":"100 GRAMS","offer_id":46169002639578,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"1 BOX","offer_id":46169002672346,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/2351\/8938\/files\/template-gesha-yunnan2.png?v=1744494758"},{"product_id":"004-colombia-la-macarena","title":"[AMOC] \/\/004³ El Girasol","description":"\u003ch4\u003e004 3.0 — Classic+\u003cbr\u003eQuindio, Colombia\u003cbr\u003e— Semi-washed\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eEl Girasol\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eProducer: Robinson Ortiz\u003cbr\u003eAltitude: 1,750m\u003cbr\u003eProcess: (semi-washed) Oxidation Washed\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eAt El Girasol, coffee production is a meticulous process. Only fully ripe cherries are selectively harvested and taken to the on-site processing station. Fermentation begins with 36 hours of oxidation in fermentation tanks. The coffee is then rinsed, washed, and depulped before undergoing a second fermentation for 14 to 16 hours. After a final wash, the beans are spread out on patios to dry.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThe farm sits at 1,750m above sea level, where coffee grows alongside bananas, citrus, avocados, and native trees, creating a balanced agroforestry system. Robinson, a third-generation coffee producer, has managed El Girasol for the past 10 years, shifting the focus from traditional washed coffee to more controlled and standardized processing methods. His aim is to refine production, build stable business relationships, and achieve financial sustainability through high-quality coffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eExpect a classic Colombian coffee that you can drink this every single day. Sweet, complex and delightful, both on filter and espresso.\u003c\/p\u003e","brand":"A.M.O.C","offers":[{"title":"50 GRAMS","offer_id":46169003065562,"sku":"AMOC-8","price":6.0,"currency_code":"USD","in_stock":false},{"title":"100 GRAMS","offer_id":46169003098330,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"1 BOX","offer_id":46169003131098,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/2351\/8938\/files\/template-004-3.png?v=1744494759"},{"product_id":"pink-bourbon-colombia-wilton-benitez","title":"[AMOC] PINK BOURBON² Colombia — Wilton Benitez","description":"\u003cp\u003eWilton 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.\u003cbr\u003e\nDriven 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.\u003cbr\u003e\nThe exceptional taste of Wilton’s coffee can be attributed to three key factors: the meticulous fermentation process, the carefully selected microorganisms employed at each stage, and a unique method of soaking the beans in alternating hot and cold water, ensuring the preservation of their intrinsic qualities.\u003cbr\u003e\nBy refining these techniques and harnessing the interplay of these factors, Wilton Benitez has mastered the art of crafting coffee with a distinct and exquisite flavour profile.\u003c\/p\u003e","brand":"A.M.O.C","offers":[{"title":"50 GRAMS","offer_id":46169003163866,"sku":"AMOC-9","price":7.0,"currency_code":"USD","in_stock":false},{"title":"100 GRAMS","offer_id":46169003196634,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"1 BOX","offer_id":46169003229402,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/2351\/8938\/files\/template-pink-bourbon.png?v=1744494760"},{"product_id":"decaf-mustafa-estate","title":"[AMOC] DECAF — Mustafá Estate","description":"\u003cp\u003eA decaf that delivers. Subtle acidity gives it its vibrant character while its sweetness and creamy mouthfeel makes it accessible for many types of coffee drinkers.\u003cbr\u003e\nWith the help of our good friend Herbert and other top producers, Ana Mustafá manages the LaREB cooperative with the goal of assisting smaller or less experienced members with production advise and expert quality control. Additionally, they export coffee straight from the growers, securing the supply chain and giving the farmers more money.\u003c\/p\u003e","brand":"A.M.O.C","offers":[{"title":"50 GRAMS","offer_id":46374056722650,"sku":"AMOC-10","price":5.0,"currency_code":"USD","in_stock":false},{"title":"100 GRAMS","offer_id":46169003294938,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"1 BOX","offer_id":46169003327706,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/2351\/8938\/files\/template-decaf-1.png?v=1744494761"},{"product_id":"amoc-gesha-colombia-la-cuchilla","title":"[AMOC] GESHA Colombia — La Cuchilla","description":"\u003ch3\u003eTHE WASHED GESHA PARAGON — Colombia\u003cbr\u003eby Olga\u003c\/h3\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eOlga Lucia Burgos – Finca La Cuchilla, Nariño, Colombia\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAt 1950 MASL in the volcanic soils of Nariño, Colombia, Olga Lucia Burgos and her brother Ciro are redefining their family’s legacy at Finca La Cuchilla. As third-generation coffee producers with over 25 years in the game, they’ve seen it all—from the rollercoaster of market prices to the roadblocks of Colombian coffee production.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBut the Burgos family isn’t just along for the ride. Three years ago, they made a bold move, planting Gesha with top-tier seeds straight from Panama. The result? Exceptional coffees that capture the raw, volcanic soul of Nariño.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOlga Lucia keeps it real with traditional processing methods, honouring generational knowledge while pushing boundaries. Her coffees are a tribute to the land, a blend of resilience, innovation, and deep respect for the craft.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003ePROCESSING:\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e1. Harvesting: This is carried out ensuring only ripe cherry.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e2. Floating: This ensures the removal of green, overripe, and dry cherries.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e3. Oxidation: This is done in food-grade plastic drums for 24 hours.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e4. Pulping: The cherries are pulped dry.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e5. Fermentation: For 48 hours in grainpro-type bags.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e6. Fermentation completion: After 48 hours, the coffee is washed.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e7. Drying: After washing, the coffee goes into drying, which is carried out for 25\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003edays in drying beds .\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e8. Stabilisation: This is done in grainpro-type bags for 60 days.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"A.M.O.C","offers":[{"title":"50 GRAMS","offer_id":46374054789338,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false},{"title":"100 GRAMS","offer_id":46374054822106,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"1 BOX","offer_id":46374054854874,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/2351\/8938\/files\/template-gesha3.png?v=1744494763"},{"product_id":"amoc-gesha-la-quebraditas","title":"[AMOC] GESHA Colombia - La Quebraditas","description":"\u003ch3\u003eGESHA — Colombia\u003cbr\u003eby Edinson Argote\u003c\/h3\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"\"\u003eEdinson 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.\u003cbr\u003eHis 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.\u003c\/div\u003e\n\u003cdiv class=\"\"\u003eProgressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm.\u003c\/div\u003e\n\u003cdiv class=\"\"\u003eNow, at Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003eQuebraditas Coffee Farm\u003c\/h3\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"\"\u003eWe are Quebraditas Coffee Farm, a family project focused on producing specialty coffees with differentiated and replicable sensory profiles thanks to our fermentation processes, including thermal shock and yeast inoculation. Additionally, we employ agronomic management focused on soil care (strategic shading, use of organic matter, pH maintenance through amendments and lime) to enhance the cup quality from cultivation.\u003cbr\u003eWe own 2 coffee farms situated between 1600 and 1850 meters above sea level, within the central mountain range. They encompass 18 hectares, with 10 dedicated to traditional varieties like Caturra, Colombia, among others, and we are consolidating one exclusively for varietals, including Eugenioides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, Arará, with a long-term vision of having the entire land dedicated to exotic varietals.\u003cbr\u003eWe offer our farms for visits to learn about cultivation, agronomic management, processing, and the coffee landscape of the municipality, including the opportunity for on-site cupping as we have a laboratory, ensuring transparency for you and your clients.\u003cbr\u003eWe are seeking more than just clients; we aim to build long-term relationships with allies and friends who understand that we operate in a constantly evolving market. Our focus is not only on exceptional sensory profiles resulting from our processes but also on terroir and variety to meet the needs of growing markets.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003ePROCESS\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.\u003cbr\u003e2. Floating: This ensures the removal of green, overripe, and dry cherries.\u003cbr\u003e3. Oxidation: This is done in food-grade plastic drums for 72 hours.\u003cbr\u003e4. Drying: After the 72 hours of cherry oxidation, the coffee goes into the drying phase reducing the water content to 15%.\u003c\/p\u003e\n\u003cp\u003e5. Re-hydration: The coffee is re-hydrated with hot water.\u003cbr\u003e6. Fermentation: For 120 hours at temperatures below 25°C with specific yeast. 7. Drying: After the 120 hours of fermentation, the coffee goes into drying, which is carried out for 96 hours (38°C for the initial 24 hours and 35°C for the next 72 hours).\u003cbr\u003e8. Stabilisation: This is done in grainpro-type bags.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"A.M.O.C","offers":[{"title":"50 GRAMS","offer_id":46374055248090,"sku":"AMOC-12","price":7.0,"currency_code":"USD","in_stock":false},{"title":"100 GRAMS","offer_id":46374055280858,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"1 BOX","offer_id":46374055313626,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0738\/2351\/8938\/files\/template-gesha3.png?v=1744494763"}],"url":"https:\/\/rotationcoffee.myshopify.com\/collections\/amoc.oembed","provider":"rotationcoffee","version":"1.0","type":"link"}