£18.00
Made by Three Marks (Barcelona, Spain)
| Origin | Palmira, Huehuetenango, Guatemala |
|---|---|
| Producer | Finca Rosma |
| Variety | Red Bourbon, Caturra |
| Process | Washed |
| Altitude | 1710-1880masl |
| Notes | Red Apple, Syrup, Vanilla |
| Roast Date | 30 March 2026 |
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The Project
This field features a mix of Bourbon and Typica coffee plants that are over 60 years old, which have been supplemented by replanting with Red Bourbon and Caturra varieties.
The cultivation methods are traditional, with a strong focus on careful fertilisation using products free from chlorides and enhancing the soil with organic fertilisers (a mixed fertilisation approach). The plantation is shaded, and this shade is meticulously managed to ensure the plants receive both adequate ventilation and the right amount of light.
The natural slope of the mountain allows the coffee plants to benefit from the morning sun, while they are shielded by shade during the entire afternoon, creating ideal growing conditions.
The Coffee
Ripe cherries are hand-picked and pulped the same day.
Fermentation lasts 40 to 48 hours, and once completed, the beans are washed with clean spring water in a 30-meter channel, allowing the first-grade beans to be separated from by-products.
The clean parchment is then spread out on patios for 3 days, followed by 6 to 8 days in an African drying bed inside a greenhouse until the moisture level reaches 11.5%.
The beans are then collected and stored in a cool, stable temperature warehouse.
Three Marks
Three Marks Coffee, located in the vibrant city of Barcelona, Spain, was founded in 2018. The coffee roastery and shop is named after its three co-founders: Marc Aguyé, overseeing store management; Marco Paccagnella, in charge of brand marketing; and Marco De Rebotti, responsible for all things coffee. Three Marks work to create a welcoming environment for customers from all walks of life. The co-founders believe in building friendly relationships and fostering a sense of joy and belonging within their coffee shop.
The trio behind Three Marks met in Nomad – a speciality coffee shop in Barcelona. Marc Aguyé was the manager, Marco De Rebotti was a roaster, and Marco Paccagnella was a customer of Nomad, who also rented a studio space above the cafeteria. Three Marks Coffee is the product of a chance encounter of the three.
Despite the initial coincidence of their collaboration, the three co-founders share a common passion for coffee. De Rebotti’s enduring love for the industry is evident in his continuous exploration of new cafes, varieties, and recipes.
Marco De Rebotti had dreams of opening his own coffee shop. In 2004 he relocated from Italy to London to work as a hair stylist on fashion shows. Not knowing anyone in London, he would spend his days in coffee shops, which was where he first took note of the nuances of coffee. He then relocated to Barcelona where he spent 3.5 years working as a coffee roaster at Nomad, and a brewer at another coffee shop.
”Before the three of us started Three Marks, we promised to each other to make a special cafe. We wanted to achieve a high level in everything, not just the taste of coffee but also how we serve customers, how we present coffee and what music to play in the shop. Our ideal is for each of us to concentrate on our own strengths and perform our work to perfection.”
— Marco De Rebotti, co-founder
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