£17.00
Made by Three Marks (Barcelona, Spain)
| Origin | Kayanza Province, Burundi |
|---|---|
| Producer | Ninga Washing Station |
| Variety | Red Bourbon |
| Process | Washed |
| Altitude | 1700masl |
| Notes | Forest Fruits, Lavender, Maple |
| Roast Date | 27 October 2025 |
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The Project
To reach Bumba Hill, one must cross three rivers and two provincial borders. The farming communities there lack access to clean water and electricity. Coffee is the main crop, along with corn and beans.
At the hill’s center is a local market and a single primary school. For years, Long Miles faced many obstacles trying to build a washing station near Bumba.
Farmers had to walk over three hours to deliver coffee cherries. This year, Long Miles completed a new washing station on nearby Ninga Hill, allowing farmers to easily deliver their harvest on foot or by bicycle.
The Coffee
Traditional Burundian process (fully washed):
During the fully washed process, freshly harvested cherries are delivered by coffee farmers to the washing station, then floated and hand-sorted for ripeness upon arrival.
Freshly picked cherries are brought by farmers to the washing station, where they are floated and carefully hand-sorted to check for ripeness upon arrival.
The cherries are then pulped and subjected to a single fermentation stage. The parchment is dry fermented for approximately twelve hours before undergoing a final wash, which results in a clean and well balanced flavour profile.
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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