$34
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.
FRESH CROP
Wilton Benitez possesses a wealth of knowledge and expertise as a highly specialized coffee producer, having dedicated his lifetime to cultivating exceptional and highly sought-after coffee varieties.
Driven by a deep curiosity, Wilton delved into the world of fermentation technology, studying its applications in diverse industries such as wine, beer, and cheese production. Through this exploration, he gained valuable insights into the intricate processes behind these products. With this newfound understanding, Wilton began meticulously controlling specific variables in the coffee processing, including sugar content, pH levels, and fermentation duration.
This is fresh crop coffee from Cauca, Colombia, produced by one of the most meticulous minds in the country. Wilton Benitez has spent a lifetime chasing clarity and intensity through variety selection, farming precision, and a processing approach that borders on scientific.
His curiosity took him beyond coffee, into fermentation methods used in wine, beer, and cheese. Not for the romance of it, but to understand how flavour is built when you control variables properly. Sugar content, pH levels, fermentation time, temperature, all treated as tools, not as guesswork. That mindset is what we mean by advanced process, a deliberate, repeatable method designed to extract the maximum potential from the lot.
In the cup, it shows immediately. Passion fruit nectar up front, bright but rounded, a silky texture that carries sweetness without heaviness, and a finish that reads like rose lemonade, floral, crisp, and clean. It’s expressive, modern, and highly structured, the kind of coffee that makes you slow down and pay attention, because it’s not just loud, it’s precise.
Roasted with that same intention, to keep the aromatics intact, protect the texture, and let the acidity stay elegant rather than sharp. If you like Pink Bourbon for its floral lift and candy-like sweetness, this is a version that feels fully dialed, controlled fermentation, high elevation, and nothing left to chance.
| Variety | Pink Bourbon |
| Process | Advanced Processing |
| Farmer | Wilton Benitez |
| Region | Cacua, Colombia |
| Altitude | 1900 masl |
| Impressions | Passion fruit nectar, silky, rose lemonade |
| Weight | 100 grams |
| Roast Date | Feb 6, 2026 |
