Yoiner Mosquera’s Rosado comes from Palestina, in Southern Huila, where his family has been involved in coffee production for around 80 years.
His connection to the region runs deeper than coffee. Yoiner’s grandparents helped found Palestina, one of the younger municipalities in Colombia, and today he leads a broader coffee project in Huila built around his family’s farms, partner producers and long-term relationships.
Rather than working as a single-farm producer in the traditional sense, Yoiner manages several farms, family assets and production across a wider network. After hearing about work being done in the region in 2016, he brought together a group of producers and developed a structured supply network around quality, consistency and careful processing.
This lot is a Colombia Rosado grown around 1,600 metres above sea level in Vereda El Portal. The cherries are picked at an advanced stage of ripeness before undergoing a 72-hour anoxic resting period in-husk inside a sealed container. The coffee is then dried slowly in a greenhouse for approximately 20 days.
The result is a complex and full natural Rosado with plenty of brightness. Expect sweet orange and passion fruit, pronounced sweetness and a juicy finish. Expressive without becoming heavy, with the structure and clarity that make high-quality Rosado such a distinctive variety.
This was also the competition coffee used during the first Sibarist × A.M.O.C. Cup in Rotterdam, where Simone Bianchi took first place with the recipe below.
Simone Bianchi’s winning recipe
The recipe that took first place at the Sibarist × A.M.O.C. Cup in Rotterdam.
What you need
Grind
Very coarse.
Simone used 35 clicks on a Comandante.
Water
For 500 ml of ZeroWater, add:
This gives approximately 70 ppm brewing water.
Recipe
Coffee: 14 g
Water: 200 g
Temperature: 87°C
Ratio: 1:14.3
Total brew time: approximately 2:00
Brewing
00:00
Start with the OREA Switch Regulator closed.
Pour 100 g water over the coffee.
00:40
Using a WDT tool, gently spiral-stir the surface of the coffee bed. Keep the movement controlled and shallow rather than aggressively disturbing the entire bed.
01:20
Pour the remaining 100 g water, bringing the total to 200 g.
01:45
Open the Switch Regulator and allow the brewer to drain.
02:00
Target total brew time.
A simple two-pour immersion-and-release recipe, using a coarse grind, relatively low brewing temperature and controlled agitation to build clarity while keeping the cup expressive.
Winning recipe by Simone Bianchi, Sibarist × A.M.O.C. Cup, Rotterdam, September 2026.
FORM vs FUNCTION vs LESS WASTE
We love good packaging design, but not waste. That’s why we aim for a balance between aesthetics and sustainability. Finding food-safe solutions that work across local and international recycling systems isn’t easy, but we take it seriously. For us, reuse, reduce, recycle is more than just a label.
When ordering coffee, you can choose from three packaging types:
A.M.O.C. JAR
Made from fully recyclable PET. Lightweight, durable, and made to be reused endlessly.
REFILL
A low-waste option, vacuum-packed in thin, food-grade PP without a valve or zipper. About 40% lighter than standard bags and easier to recycle. These are not retail-friendly and may lose vacuum in transit—this doesn’t affect quality. Transfer to a container after opening. Not freezer-safe unless portioned first.
KILO BAG
For larger orders, we use high-barrier packaging that protects freshness and is recyclable under certain conditions. We chose it for both performance and environmental impact.
You’ll find more on our packaging choices and sustainability approach on the about page.
ESPRESSO VS FILTER ROAST
Our filter roasts are designed for clarity and expression, but they’re great for both filter and espresso brewing. In fact, we often prefer the brighter, more expressive profile they bring to espresso.
Espresso roasts, on the other hand, are specifically developed for espresso brewing only. We don’t recommend using them for filter methods, as they’re tailored for higher extraction and a more classic cup profile.
Choose based on your taste and brew method, but know we stand behind both.
ROAST DATE
All our coffees are shipped as fresh as possible, typically within a few days of roasting. We don’t sit on a lot of stock and roast multiple times a week, so what you receive has been roasted recently, usually no longer than a 7-10 days before shipping, but it could also be roasted and shipped the same day.
You’ll find the exact roast date printed on the label. We recommend resting the coffee for a few days after roasting to allow it to degas and open up in flavour.
