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Decaf Before Death
A.M.O.C. - Rare Species Set (taste 6 rare coffee species)
A.M.O.C. - Rare Species Set (taste 6 rare coffee species)
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Limited availability. Very rare opportunity to try these (mix of naturally low caf and fully caf coffee)!
We secured a small amount of tasting sets from A Matter of Concrete featuring six rare coffee species: Eugenioides, Canephora, Racemosa, Liberica, Excelsa, and Yemenia.
These 15g APEX vials are roasted and dosed for cupping or a single pour-over. Expect unusual, expressive, and at times outrageous cup profiles, a sensory dive into the roots of coffee itself.
It’s is a very rare opportunity to taste these. IYKYK
The Species Set by A.M.O.C.
as unique as you can get it
Coffee, as most of us know it, is just the tip of the genetic iceberg. Below and aside from Arabica lies a tangled web of wild species, uncultivated varieties, and overlooked genetics, some floral and delicate, others harsh and medicinal, all full of potential. The Species Set is our curated dive into that jungle.
Each vial contains 15 grams of whole bean coffee, roasted and dosed for a single brew or cupping session. Every species comes with its own origin, process, terroir, and taste. Together, they challenge assumptions about what coffee should be and offer a glimpse of where it might go.
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The Line-Up
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Eugenioides
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Inmaculada Coffee Farm, Colombia
Inmaculada Coffee Farm, Colombia
Species: Coffea eugenioides
Process: Natural Anaerobic
Altitude: ~1800 MASL
Score: 91 SCA
Eugenioides is one of the rarest cultivated coffee species and a genetic parent of Arabica. It’s naturally low in caffeine, high in sweetness, and famously difficult to roast due to its soft density.
Inmaculada’s anaerobic natural process turns it into a lucid, almost otherworldly brew. Think candied lemon peel, bergamot, panela, and a buttery, silky body that feels more like tea or fruit nectar than coffee. A must-cup for any serious taster — this is the same species that underpins award-winning hybrids like Sidra and Rume Sudan.
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Canephora (Robusta)
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Reza Nurullah, Temanggung, Indonesia
Reza Nurullah, Temanggung, Indonesia
Species: Coffea canephora
Process: Lactobacillus ferment
Forget everything you know about Robusta.
This is an elevated, carefully fermented canephora grown and processed by Reza, a farmer and fermentation expert in Central Java. It’s clean, layered, and surprisingly elegant. The best Robusta we’ve ever tasted. No contest.
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Racemosa
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Wild-grown in the coastal forests of KwaZulu-Natal, South Africa
Wild-grown in the coastal forests of KwaZulu-Natal, South Africa
Species: Coffea racemosa
Process: Washed
Elevation: Grown near sea level
Producer: Cultivar
Coffea racemosa is one of the rarest naturally caffeine-deficient coffee species on earth, native only to a narrow coastal belt between northern KwaZulu-Natal (South Africa) and southern Mozambique. Unlike Arabica or Robusta, racemosa grows as a hardy shrub in sandy soils, requiring almost no human intervention and thriving in dry conditions where other species fail.
This particular lot comes from Cultivar, a project that protects wild racemosa populations while exploring its commercial potential in a way that supports biodiversity and local communities. The beans are tiny, the yields are low, and the flavour is unlike anything else.
The washed process brings out its cleanest expression: dry herbs, bay leaf, sage, green melon, and a soft tannic finish. Somewhere between a white tea and a foraged gin botanical. It’s cerebral, subtle, and built for slow tasting.
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Liberica
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Jlegong Village, Temanggung, Central Java, Indonesia
Jlegong Village, Temanggung, Central Java, Indonesia
Species: Coffea liberica
Producer: Reza Nurullah
Process: Experimental Honey (Anaerobic with Yeast Inoculation)
Altitude: 850–900 MASL
This one’s wild.
Reza’s tiny lot of Liberica was fermented using a homemade yeast inoculation in a sealed tank, then processed as a honey. The result is intense and divisive, with notes of Coca Cola Light, artificial sweeteners like Stevia, and old-school Dutch liquorice sticks (literally: Glycyrrhiza glabra). Some spice, some funk, and a whole lot of what the hell is this?
An experience-coffee. Not elegant, not subtle, but unforgettable.
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Excelsa
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South India Coffee Company, Tamil Nadu, India
South India Coffee Company, Tamil Nadu, India
Species: Coffea excelsa (aka Coffea liberica var. dewevrei)
Process: Washed
Elevation: ~1000–1200 MASL
Farmers: Uzhavar collective
Excelsa is often (mis)classified as a Liberica variant, but its profile is entirely its own. Cultivated in a small agroforestry project in South India, this washed lot is clean, bright, and refreshingly high-acid.
Expect citrus peel, rhubarb, pink grapefruit, and a snappy, floral finish. This species was nearly extinct in cultivation, now it’s coming back with a completely different energy.
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Yemenia
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Hayma Kharijiya, Yemen
Hayma Kharijiya, Yemen
Species: Yemenia (Arabica mutation)
Process: Natural
Lot: Peaberry (5–10% of harvest)
Yemenia is a newly discovered, genetically distinct mutation of Arabica found in the mountains of Yemen. This peaberry lot — rarely representing less than 5% of the total harvest — was naturally processed on raised beds and sun-dried in a region known for its ancient coffee lineage.
It’s intensely sweet and perfumed: rosewater, red berries, stonefruit, and creamy chocolate. It drinks like a classic Yemen natural but with more clarity and lift, a perfect final chapter in this species journey.
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Each species comes in a 15g APEX vial, labeled and sealed for freshness. The set is designed for both cupping flights and single-brew experiences, but we’d say: share it with your fellow coffee enthusiasts, roastery or cafe team.
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