A.M.O.C Colombia Typica Amarillo
Coffee origin, processing, and flavor notes:
Exceptional specialty coffee from the A.M.O.C roastery in Rotterdam, Netherlands. A real treat for connoisseurs! Rosado Bourbon/Pink Bourbon beans from Colombia, processed with washed, thermal shock, and yeast inoculated methods, boasting flavor notes of passionfruit and bubblegum.
Discover the unique first harvest from Finca El Jaragual, a true gem in the world of specialty coffee. This farm, located at 1500 m above sea level in the municipality of Amalfi in Antioquia, Colombia, embodies sustainable agriculture and innovative coffee processing.
Our first choice is Rosado, a coffee varietal rich in Colombian cultural symbolism. Rosado, grown under shade trees, is cultivated with precision to avoid the common astringency found in young coffee trees.
Processing Details:
Harvest: manual picking with focus on optimal ripeness
Fermentation: anaerobic bioreactors with added specific microorganisms
Drying: ecological drying at controlled temperatures
Jonny is our exclusive source of coffee from the renowned Wilton Benitez's farm - Granja Paraíso 92.
At A.M.O.C., one of the sourcing goals is to collaborate with vertically integrated supply chains owned by producers whenever possible, avoiding the trend of buying only from the "hottest" producers.
Finca El Jaragual is located at 1500 m a.s.l. in the municipality of Amalfi in the province of Antioquia, Colombia. This region, situated in the northern part of the central ridge of the Colombian Andes, is ideal for growing high-quality coffee. The farm's name comes from Jaragua grass, an African wild grass, naturalized in Colombia, known for its use as a raw material and fodder due to its drought and frost resistance.
Originally a 150-hectare plot, it was briefly divided when Jonny's cousins acquired 90 hectares about a decade ago. The remaining 60 hectares were purchased by Jonny and his brother in 2019. Since then, they have been transforming part of the farm back into coffee production and are eagerly awaiting the first harvests.
Most of El Jaragual is covered with forest, thanks to Jonny's cousin's experience as a forestry engineer. The farm includes a mix of pine forest plantations grown for sustainable timber alongside protected plots of native forest.
Jonny and his cousin Jorge grow seven coffee varieties at El Jaragual under shade trees, from classic varieties like Castillo and Colombia, to more unique ones like Rosado and Typica Mejorado. They are also planting new varieties such as Ombligon, Sidra, and Laurina.
Coffee trees typically need 2-4 years to produce their first fruits; this is usually a longer period. Harvests from young trees often have a "tight" taste, similar to a flower bud that has not yet bloomed. While young trees can sometimes exhibit astringent or herbaceous notes, these are minimal in El Jaragual's batches due to good plant cultivation.
AMOC chose Rosado, short for "Bourbon Rosado," also known as Pink Bourbon, as their first coffee from Jonny. This name reflects updated genetic knowledge about this variety (without bourbon lineage) and its cultural significance in Colombian specialty coffee production.
Processing at El Jaragual is done with great care. Extended fermentations, yeast inoculation, and thermal control (hot water wash, cold water drops) are used to modulate fermentation rates and green porosity, all without a trace of funk or alcoholic character.
Overall, there is an increased level of technical intervention in the processing, which ensures a balance between classic and modern methods.
Packaging:
100g whole bean coffee. And all in this roastery's characteristic jar. What more could you want?
