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.
In 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.
Until 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.
Supriyanto, 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.
Low caf Laurina
Laurina 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 of1.8%.
The 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.
Supriyanto’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.
Processing
The 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.
Think flavour notes of macadamia nuts, guava, subtle spices, orange and cacao nibs. This filter roast also works amazingly on espresso.
