A.M.O.C. - Colombia "Worldwide Project" — Rosado x Rosado | Colombia
Colombia — Jorge Mira, Jonny Martinez & Rigoberto Sánchez — Colombia Rosado (Washed Yeast Inoculated Thermal Shock & Fully Washed Blend)
Tastes Like — 🍓 Raspberry • 🍫 Praline Chocolate • 🌟 Expressive
DETAILS
- Producers: Jorge Mira & Jonny Martinez (60%) / Rigoberto Sánchez (40%)
- Farms: Finca El Jaragual, Amalfi, Antioquia (60%) / El Portal, Southern Huila (40%)
- Region: Antioquia & Huila, Colombia
- Varietal: Rosado (aka Pink Bourbon / Colombia Rosado)
- Process: Washed Yeast Inoculated Thermal Shock (60%) / Fully Washed (40%)
- Altitude: 1,500 MASL (Antioquia) / 1,650 MASL (Huila)
- Roast Date: 11 March 2026
- Size: 240g jar
INTRO
This marks A.M.O.C.'s first-ever blend, developed exclusively for the A.M.O.C. Ambassador project — a carefully selected roster of trusted international partners. The Worldwide Project brings together two distinct expressions of Colombia Rosado into one cohesive, structured cup. The goal is clear: to give trusted partners access to something special at a strong project price, with controlled location exclusivity.
Two outstanding lots, two different processing approaches, one variety. The result is a clean, fruity, and expressive cup anchored by sweet raspberries, deep praline chocolate, and a polished, complete finish.
THE PRODUCER
The 60% component comes from Finca El Jaragual in Amalfi, Antioquia — a farm run by cousins Jorge Mira and Jonny Martinez at 1,500 MASL. Founded in 2019 when Jonny and his brother acquired 60 hectares of land originally belonging to their family, the farm is named after the Jaragua grass native to the region. Seven coffee varieties are cultivated here under plantain shade trees — from classic Castillo and Colombia to more rare and sought-after cultivars including Rosado, Typica Mejorado, Ombligon, and Sidra.
The 40% component is sourced from Rigoberto Sánchez in El Portal, Southern Huila — a region celebrated across the specialty coffee world for its ideal growing conditions, lying at 1,650 MASL. Sánchez produces a fully washed Rosado that contributes citric brightness, almond complexity, and structural contrast to the blend.
A.M.O.C. (A Matter of Concrete), based in Rotterdam, Netherlands, sources exclusively through blind cupping and long-term producer relationships, prioritising vertically integrated, producer-owned supply chains wherever possible.
THE PROCESS
The Worldwide Project blend unites two processing approaches applied to the same variety:
- 🧪 Yeast Inoculation (60% lot) — Controlled anaerobic fermentation in bioreactors with specific microorganism addition to shape the cup profile
- 🌡️ Thermal Shock (60% lot) — Alternating hot and cold water washes to modulate fermentation precisely, preserving complexity without fermented character
- 💧 Fully Washed (40% lot) — Traditional clean washed processing from Southern Huila, contributing clarity and structured acidity
- ☀️ Drying — Ecological drying at controlled temperatures across both lots
- ✅ Blending — The two lots are combined at a 60/40 ratio into a single cohesive profile
The two processing methods complement each other: the thermal shock lot delivers expressive fruit and silky texture, whilst the fully washed lot grounds the cup with citric lift and clean complexity.
THE CUP
A fruity and expressive cup with a clean, structured character throughout. The 60/40 blend achieves a balance between bold fruit expression and composed, polished finish — never overworked, always purposeful.
Flavour Notes
- 🍓 Raspberry
- 🍫 Praline Chocolate
- 🌟 Expressive
Colombia — Jorge Mira, Jonny Martinez & Rigoberto Sánchez — Colombia Rosado (Washed Yeast Inoculated Thermal Shock & Fully Washed Blend)
Tastes Like — 🍓 Raspberry • 🍫 Praline Chocolate • 🌟 Expressive
DETAILS
- Producers: Jorge Mira & Jonny Martinez (60%) / Rigoberto Sánchez (40%)
- Farms: Finca El Jaragual, Amalfi, Antioquia (60%) / El Portal, Southern Huila (40%)
- Region: Antioquia & Huila, Colombia
- Varietal: Rosado (aka Pink Bourbon / Colombia Rosado)
- Process: Washed Yeast Inoculated Thermal Shock (60%) / Fully Washed (40%)
- Altitude: 1,500 MASL (Antioquia) / 1,650 MASL (Huila)
- Roast Date: 11 March 2026
- Size: 240g jar
INTRO
This marks A.M.O.C.'s first-ever blend, developed exclusively for the A.M.O.C. Ambassador project — a carefully selected roster of trusted international partners. The Worldwide Project brings together two distinct expressions of Colombia Rosado into one cohesive, structured cup. The goal is clear: to give trusted partners access to something special at a strong project price, with controlled location exclusivity.
Two outstanding lots, two different processing approaches, one variety. The result is a clean, fruity, and expressive cup anchored by sweet raspberries, deep praline chocolate, and a polished, complete finish.
THE PRODUCER
The 60% component comes from Finca El Jaragual in Amalfi, Antioquia — a farm run by cousins Jorge Mira and Jonny Martinez at 1,500 MASL. Founded in 2019 when Jonny and his brother acquired 60 hectares of land originally belonging to their family, the farm is named after the Jaragua grass native to the region. Seven coffee varieties are cultivated here under plantain shade trees — from classic Castillo and Colombia to more rare and sought-after cultivars including Rosado, Typica Mejorado, Ombligon, and Sidra.
The 40% component is sourced from Rigoberto Sánchez in El Portal, Southern Huila — a region celebrated across the specialty coffee world for its ideal growing conditions, lying at 1,650 MASL. Sánchez produces a fully washed Rosado that contributes citric brightness, almond complexity, and structural contrast to the blend.
A.M.O.C. (A Matter of Concrete), based in Rotterdam, Netherlands, sources exclusively through blind cupping and long-term producer relationships, prioritising vertically integrated, producer-owned supply chains wherever possible.
THE PROCESS
The Worldwide Project blend unites two processing approaches applied to the same variety:
- 🧪 Yeast Inoculation (60% lot) — Controlled anaerobic fermentation in bioreactors with specific microorganism addition to shape the cup profile
- 🌡️ Thermal Shock (60% lot) — Alternating hot and cold water washes to modulate fermentation precisely, preserving complexity without fermented character
- 💧 Fully Washed (40% lot) — Traditional clean washed processing from Southern Huila, contributing clarity and structured acidity
- ☀️ Drying — Ecological drying at controlled temperatures across both lots
- ✅ Blending — The two lots are combined at a 60/40 ratio into a single cohesive profile
The two processing methods complement each other: the thermal shock lot delivers expressive fruit and silky texture, whilst the fully washed lot grounds the cup with citric lift and clean complexity.
THE CUP
A fruity and expressive cup with a clean, structured character throughout. The 60/40 blend achieves a balance between bold fruit expression and composed, polished finish — never overworked, always purposeful.
Flavour Notes
- 🍓 Raspberry
- 🍫 Praline Chocolate
- 🌟 Expressive
Description
Colombia — Jorge Mira, Jonny Martinez & Rigoberto Sánchez — Colombia Rosado (Washed Yeast Inoculated Thermal Shock & Fully Washed Blend)
Tastes Like — 🍓 Raspberry • 🍫 Praline Chocolate • 🌟 Expressive
DETAILS
- Producers: Jorge Mira & Jonny Martinez (60%) / Rigoberto Sánchez (40%)
- Farms: Finca El Jaragual, Amalfi, Antioquia (60%) / El Portal, Southern Huila (40%)
- Region: Antioquia & Huila, Colombia
- Varietal: Rosado (aka Pink Bourbon / Colombia Rosado)
- Process: Washed Yeast Inoculated Thermal Shock (60%) / Fully Washed (40%)
- Altitude: 1,500 MASL (Antioquia) / 1,650 MASL (Huila)
- Roast Date: 11 March 2026
- Size: 240g jar
INTRO
This marks A.M.O.C.'s first-ever blend, developed exclusively for the A.M.O.C. Ambassador project — a carefully selected roster of trusted international partners. The Worldwide Project brings together two distinct expressions of Colombia Rosado into one cohesive, structured cup. The goal is clear: to give trusted partners access to something special at a strong project price, with controlled location exclusivity.
Two outstanding lots, two different processing approaches, one variety. The result is a clean, fruity, and expressive cup anchored by sweet raspberries, deep praline chocolate, and a polished, complete finish.
THE PRODUCER
The 60% component comes from Finca El Jaragual in Amalfi, Antioquia — a farm run by cousins Jorge Mira and Jonny Martinez at 1,500 MASL. Founded in 2019 when Jonny and his brother acquired 60 hectares of land originally belonging to their family, the farm is named after the Jaragua grass native to the region. Seven coffee varieties are cultivated here under plantain shade trees — from classic Castillo and Colombia to more rare and sought-after cultivars including Rosado, Typica Mejorado, Ombligon, and Sidra.
The 40% component is sourced from Rigoberto Sánchez in El Portal, Southern Huila — a region celebrated across the specialty coffee world for its ideal growing conditions, lying at 1,650 MASL. Sánchez produces a fully washed Rosado that contributes citric brightness, almond complexity, and structural contrast to the blend.
A.M.O.C. (A Matter of Concrete), based in Rotterdam, Netherlands, sources exclusively through blind cupping and long-term producer relationships, prioritising vertically integrated, producer-owned supply chains wherever possible.
THE PROCESS
The Worldwide Project blend unites two processing approaches applied to the same variety:
- 🧪 Yeast Inoculation (60% lot) — Controlled anaerobic fermentation in bioreactors with specific microorganism addition to shape the cup profile
- 🌡️ Thermal Shock (60% lot) — Alternating hot and cold water washes to modulate fermentation precisely, preserving complexity without fermented character
- 💧 Fully Washed (40% lot) — Traditional clean washed processing from Southern Huila, contributing clarity and structured acidity
- ☀️ Drying — Ecological drying at controlled temperatures across both lots
- ✅ Blending — The two lots are combined at a 60/40 ratio into a single cohesive profile
The two processing methods complement each other: the thermal shock lot delivers expressive fruit and silky texture, whilst the fully washed lot grounds the cup with citric lift and clean complexity.
THE CUP
A fruity and expressive cup with a clean, structured character throughout. The 60/40 blend achieves a balance between bold fruit expression and composed, polished finish — never overworked, always purposeful.
Flavour Notes
- 🍓 Raspberry
- 🍫 Praline Chocolate
- 🌟 Expressive
