£18.00
Made by Three Marks (Barcelona, Spain)
| Origin | Santa Bárbara, Honduras |
|---|---|
| Producer | Angel Arturo Paz, El Itacayo |
| Variety | Pacas |
| Process | Washed |
| Altitude | 1600masl |
| Notes | Stone Fruits, Cinnamon, Sugar Cane |
| Roast Date | 30 March 2026 |
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The Project
El Itacayo Farm, located in La Unión El Dorado, Santa Bárbara, Honduras, is a coffee project led by Ángel Arturo Paz Ramírez, renowned for his commitment to quality and sustainability.
At 1,600 meters above sea level, he cultivates varieties such as Geisha, Pacas, SL-28, and Bourbon, under natural shade and through responsible farming practices that protect forests, water sources, and biodiversity.
His focus on sustainability, ecological management, and traceability has earned El Itacayo international recognition, achieving high scores in the Cup of Excellence Honduras and exporting its microlots to specialty markets around the world. This project represents the harmony between tradition, innovation, and respect for the land, offering an authentic Honduran coffee of proven excellence.
The Coffee
This lot was harvested at Finca Itacayo, selecting only perfectly ripe cherries. Before pulping, they carried out a careful hand selection to ensure that only the best, fully mature fruits entered the process.
That same afternoon, the coffee was pulped and placed in plastic barrels for fermentation.
Afterward, it was transferred to stainless steel tanks where it was thoroughly washed to remove the mucilage.
Once the washing process was complete, the coffee was transported from the farm to the drying station about an hour away, where it began its slow drying phase on raised beds inside a solar house dryer. Throug out this stage, we carefully controlled the temperature, keeping it below 40°C at all times.
When the coffee reached the ideal moisture level of 10%, it was rested overnight and then packed in nylon bags with GrainPro liners to preserve its stable humidity and protect it from environmental moisture.
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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