A.M.O.C. Curated - Finest Giftpack
A.M.O.C. Curated - Finest Giftpack

A.M.O.C. Curated - Finest Giftpack

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A Matter of Concrete (Rotterdam)

A.M.O.C. Curated - Finest Giftpack 🎄

Introducing our A.M.O.C. curated coffee quartet, meticulously selected to redefine your sensory experience – a symphony of flavours composed for the true aficionado.
4x 100 gram



Savor the exotic allure of Ecuadorian Sidra, Natural processed. A gorgeous cup that we want to drink every morning.

This Licaceo lot is a part of Qima’s Competition and 90+ Series. This lot, grown at an altitude of around 1,900 MASL in southern Ecuador, comprises Sidra, one of the prized Ecuadorian coffee varietals.

Supported by qualified on-ground teams, Qima’s post-harvest natural processing ensures that the resultant cup carries clean flavours of watermelon, vanilla, sweet bread pastry and apricot jam.

Processing Details:
Freshly harvested coffee cherries are soaked in water, which facilitates the identification of high-quality, dense cherries. After removing the floats, the cherries are placed on raised beds for drying. By taking this route, we ensure quick drying of the outer skin to avoid fungal growth. In Ecuador, the duration of drying depends on weather conditions but typically takes between 4-6 weeks on average.

Once dried, the coffee is packed and stored for at least a month before being transported to Quito for milling and sorting.



The first time we encountered this very limited production of Costa Rican Laurina. The red honey process unfolds layers of complexity. A unique coffee that we have exclusively found through our friend Diego Robelo from Aquiares Estate (from the infamous number /023 “El Churro”)

“We obtained the seeds of Laurina from CATIE, a university here in our Turrialba region that has the most valuable exotic coffee collection in Central America. I remember we did a tour around it and where sucking on cherries to see which ones had the most sugars and tasted better, thats how we “found” laurina. We also brought back SL34, Geisha, Wush Wush, and some crazy crosses like Laurina-Maragohipe and Laurina-Moka.” – Diego Robelo

Processing Details:
De-pulped in traditional ”chancador”
Red Honey Process – No mucilage detached
Sun-drying: 2 days pre-drying, ceramic floor 8 days African raised bed, 28ºC – 40ºC range
Final mechanical drying in Guardiola, 1 day



Experience the power of Colombian Ombligon, Natural processed. If you know, you know.

This coffee was grown by Luis Anibal Calderon at the farm Villa Betulia and fully natural processed.

The Ombligon variety is native to Ethiopia and arrived in Huila many years ago. Luis was lucky enough to be able to cultivate and learn the behavior of this plant. The results, after many years of monitoring and experimenting, were interesting. The cherry was elongated and had a belly-button shape on the base of the fruit. This “belly button” term can be translated as Ombligon in Spanish, which is why Luis Anibal also refers to this variety as Ombligon.



Remember Rob’s pick for the Dutch Brewer’s Cup finals last year? Duberney won not just first place in Cup of Excellence this year with his double-washed Gesha, but also 2nd place. What a legend. We’re so stoked to have been able to get our hands on this gem of a Gesha (not the COE winning lot, but according to Duberney a very close call for his submission!).
Undergoing a meticulous double-washing process, it reveals a symphony of flavors that resonate with the precision of craftsmanship. Each sip is an invitation to explore the nuances of a true coffee masterpiece.

This coffee’s story begins with Duberney, a young man who aimed to improve his family’s coffee business on the farm and made a grueling 6-hour off-road trip every Friday for 5 years to obtain his degree in Forest and Agronomic Sciences. By 2018, his hard work and science-based approach paid off with 2nd place in the Cup of Excellence. Despite limited guidance, Duberney has become one of Colombia’s top producers with meticulous techniques.

The difference between the washed and double washed process lies in the way coffee is fermented after de-pulping. In traditional washed, coffee is soaked in tanks with water for, let’s say, 24 hours before drying, whereas in double washed, the coffee is first left to ferment without water for 24 hours after pulping, then soaked in water for 30 minutes, drained and left to ferment again for 24 hours. This fermentation process is mostly dry, but the coffee is double washed.

This taste you will find is the perfect combination in between the pure Gesha genetics and the mastermind of a high end process by Duberney.

His approach resulted in incredible floral notes in this coffee and flavours of a true spectrum of citric fruits, from Fanta to lemon sorbet. A clean cup, that has a silky mouthfeel and medium weight.

AMOC Jar: our AMOC jars are made from fully recyclable PET. They’re light-weight, which means not many resources are necessary for production. And most important: they are reusable for (almost) an eternity.