£12.00
Made by Three Marks (Barcelona, Spain)
| Origin | Sidama, Bensa, Ethiopia |
|---|---|
| Producer | Daye Bensa Washing Station |
| Variety | JARC 74112 |
| Process | Washed |
| Altitude | 1710 – 1880masl |
| Flavour Notes | Bergamot, Blood Orange, Lemon Zest |
| Roast Date | 10 March 2025 |
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The Keramo coffee producers are a group of small-scale farmers located high in Ethiopia’s picturesque Bombe mountains. Working in partnership with Daye Bensa, around 1,500 farmers deliver their coffee cherries to the Keramo Washing Station. Here, varieties like JARC 74112 and locally cultivated strains are processed with care.
Due to the extreme altitudes of up to 2,300 meters, the beans are incredibly dense. The washed Keramo coffee undergoes a wet fermentation of 36-72 hours, followed by drying on African beds for 12-15 days. The result is a unique profile with intense flavours and complex acidity.
This coffee was harvested by a group of smallholder farmers in the Bombe mountains of Ethiopia, who work with Daye Bensa’s Keramo Washing Station to process their beans. The main varieties grown are JARC 74112 and cultivated local strains.
This coffee lot underwent a traditional wet fermentation process lasting between 36 and 72 hours, after which the beans were carefully dried on raised African beds for 12 to 15 days. During peak sun hours, the beds were covered to prevent over-drying, allowing the beans to reach an ideal moisture level of about 10%.
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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