A.M.O.C. | La Quebraditas Gesha - Colombia

A Matter of Concrete

High quality is an investment—in taste, experience, and longevity. We achieve this through top-segment coffee, strong supplier relationships, and continuous development.

From Rob, founder and creator of A.M.O.C.:

“In 2012 I was in Copenhagen following an internship. Coffee was nothing more than a morning fuel to me back then. When I walked into the same cafe for the 2nd time in a week the barista recognised me and remembered my order. It made me feel welcome. That tiny gesture made me realise the value of what a cup of coffee can bring. From that moment on I knew: I also wanted to work in coffee.

More than a decade later my career has been a wild ride. From starting numerous brands, companies and competing in many coffee competitions. Being on the winner’s podium of quite a hand-full such as National Brewers Cup, Barista Championship, Latte Art Championship and Aeropress Championships, with the crowning achievement of winning Coffee Masters London 2019.

After being head-roaster for 8 years, and an entrepreneur in coffee for 6, starting A Matter of Concrete made it possible to set up a dream roastery. Putting all the inspiration and ideas that I’ve gathered over the years from all over the world into this dream-coming-true.

I love the indefinite world of coffee.
You can learn something new every day,
just never stand still.”

For more information on A.M.O.C. and their approach to all things coffee, check them out here.

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.

Progressing 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.

Now, 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.

Quebraditas Coffee Farm

We 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.
We 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.
We 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.
We 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.

Variety	Gesha
Process	Natural (re-hydrated yeast inoculated)
Farmer	Edison Argote
Region	Huila, Colombia
Altitude	1700 masl
Impressions	Pineapple and Chocolate mousse
Weight	100 grams
Roast Date	Feb 2, 2026

A.M.O.C. | La Quebraditas Gesha - Colombia

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Quebraditas Coffee Farm

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