April and we are no fools at Bean Bros – this month we are bringing you A Matter of Concrete. Get ready for something super tasty!
With festival and event season in full flow, hopefully we will catch up with some of you on the road, as Bean Bros will be popping up across Europe!
Enjoy your coffee and hopefully the sunshine!
Please tell us a bit about the team and A.M.O.C operations
A Matter of Concrete (A.M.O.C.) is a specialty coffee roastery located in the iconic Van Nelle Factory in Rotterdam. Our philosophy centers on making deliberate, quality-driven decisions grounded in both vision and hard data. We believe that it’s more than just coffee; it’s about creating a thoughtful and forward-thinking experience, always with aesthetics in mind.
What kind of flavours / taste are you looking for when selecting coffee and how do you present your menu?
Our coffee selection is divided into three categories: Classic/Uncommon, MONO/RARE and APAX. Classic coffees exhibit profiles typical of their origin and processing method, while Uncommon coffees come from unusual origins, feature experimental processing, rarer varieties, or has uniquely captivating flavors, however, these coffees are always very drinkable and something you can enjoy everyday in a big mug or on batch brew.
MONO/RARE are more ‘experience’ style of coffee, that you may want to share with a friend to showcase the uniqueness or outspoken character of the profile. Our APX series are very rare and expensive coffees that we want to share with as many people as possible. Thesecome in single dose vials, making it possible for home baristas to try a coffee that usually would be impossible get your hands on or just extremely expensive in a larger packaging.
We aim to offer a diverse range that showcases both traditional and innovative aspects of coffee.
You attend a lot of events and festivals, do you have any favourites? Do you enjoy the buzz of the crowds and sharing your coffee?
Engaging with the coffee community through events and festivals is integral to our mission. We appreciate both large-scale festivals and intimate gatherings, as each offers unique opportunities to connect and share our passion for specialty coffee all over the World, from Shanghai to New York or Copenhagen. We’re always exploring new avenues for collaboration and interaction that align with our vision and values.
What are your plans for 2025? Anything you are really excited about and would like to share?
While specific plans for 2025 are still in development, we are launching a few very cool new things, such as a partial rebrand, new website and doing a biiiig event during London Coffee Festival. We also always look forward to introducing new offerings, sharing incredible coffees with our customers.
What are you enjoying drinking at the moment, and go-to brewing method?
Currently, we’re enjoying the Anoxic Natural Gesha from Fernando Carvajal – Colombia, an anaerobic natural coffee with just the right amount of body and funk, while keeping the delicate Gesha character. Our preferred brewing method is the Orea Brewer, known for its fast flow rate, consistency, and thermal properties. For this coffee, we recommend using 16 grams of coffee to a total of 250 grams of water, with four pours: a bloom of 40 grams for 30 seconds, followed by three pours of 70 grams each as the bed approaches dryness. This method highlights the coffee’s nuanced flavors and clean mouthfeel. (My 2024 Brewer’s Cup Recipe and used by multiple people on the brewer’s cup stage since)
For the coffee being featured this month please could you share some details about the coffee, and maybe any recommendations for how our subscribers could best enjoy it.
I always recommend checking out our recommended baseline recipe at www.amatterofconcrete.com/recipe
Any closing remark you would like to make to our subscribers or how you want them to remember A.M.O.C?
Tough question, haha.
What I hope people feel when they think of A.M.O.C. is that it’s more than just a roastery or coffee brand. It’s not just about coffee — though we absolutely do — but about how things are made, why they exist, and how they fit into a bigger picture. And of course, how they look.
We try to do things properly.
If that comes through in the cup, or in the packaging, or in the way you interact with us, then I’m happy.
Together with our suppliers and customers, have a positive mindset, always. Celebrate someone else’s win. Support good work, even when it’s not your own.
Because when we build the scene together, it gets better for everyone.
That’s the energy I want to bring and the one we hope sticks with people when they think of A.M.O.C.
Featured Coffee this Month
( please note: white bags are for filter and blaxk ones are for espresso,regardless what the label says.)
🇬🇹 Guatemala — Tajumuco (Washed Caturra)
Grown in the highlands of Huehuetenango, this coffee comes from the newly established farm of Adaly Herrera and Josue Morales Saenz. It’s a project rooted in partnership and growth — both in farming and in life, as the couple cultivates their land and their craft together. Expect a clean and classic washed profile, where soft green apple brightness is balanced by creamy macadamia and a milk chocolate sweetness. Whether you enjoy it as filter or espresso, it’s a coffee designed for full mugs and everyday enjoyment — approachable, comforting, and full of heart.
🇨🇴 Colombia — El Girasol (Semi-Washed Caturra/Castillo/Colombia)
From third-generation producer Robinson Ortiz, El Girasol is a standout example of how careful processing can elevate a classic Colombian profile. Using a semi-washed (oxidation-washed) method with multiple stages of fermentation, Robinson focuses on consistency, sustainability, and flavor clarity. The result? A cup full of sweet red apple, toasty nutty notes, and a smooth, velvety body. This coffee works beautifully across brew methods and delivers the kind of balance you’ll want in your daily rotation — both expressive and endlessly drinkable.
🇵🇪 Peru — Nueva Zelandia Gesha (Washed, 200g)
This beautiful Gesha comes from Herlin Emer Florido Encarnación, a dedicated producer from the remote village of Nueva Zelandia, tucked deep in the Huánuco region of Peru. Herlin, along with his wife Jessica and their three children, has farmed coffee for over two decades — but it was only in the past six years that he turned to specialty production, after leaf rust devastated his earlier crops.
The Gesha variety came into his life through hard-earned sacrifice. With limited resources, Herlin worked outside the farm to afford just 1kg of seeds. Despite years of minimal results and doubts about continuing, he held on — a decision that proved worthwhile when visiting agronomists discovered the unique fragrance and flavor of his coffee. Since then, Herlin has placed in the Cup of Excellence and regional competitions, gaining recognition for his remarkable lot.
This washed Gesha is a true reflection of his persistence: floral, fruity, and full of elegance. You’ll find expressive notes of pink fruitella and violets, wrapped in a silky, pleasant body that’s both balanced and bright. It’s everything a great Peruvian Gesha should be — refined, aromatic, and deeply memorable.
Due to its rarity and small production scale, this coffee is offered in a 200g bag.
