£16.00
Made by Three Marks (Barcelona, Spain)
| Origin | Nyeri, Central Kenya |
|---|---|
| Producer | Gumba Washing Station |
| Variety | Batian, Ruiru 11, SL28 |
| Process | Fully Washed |
| Altitude | 1300masl |
| Flavour Notes | Plum Jam, Apricot, Sugar Cane |
| Roast Date | 10 March 2025 |
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Gumba Factory, run by the Rugi Farmers Cooperative Society (FCS) in Nyeri, Central Kenya, serves 850 farmers, offering farm inputs, training, and marketing support. Nyeri’s fertile volcanic soil, high altitude, and temperate climate contribute to producing high-quality coffee with bright acidity and distinct flavors, making coffee a crucial cash crop for the region.
Farmers supplying Gumba primarily grow SL28, Ruiru 11, and Batian varieties in small gardens under 1 hectare. SL varieties, introduced in the 1930s, are known for their deep roots and water efficiency. Batian, introduced in 2010, and Ruiru 11 are newer varieties valued for their disease resistance, high yields, and early maturity, bearing fruit after two years.
Kenyan coffee is graded by size, with AA beans being the largest and most sought-after, measuring over 7.2 millimetres.
Farmers selectively handpick ripe, red cherry and deliver it to Gumba Factory. At intake, a cherry clerk oversees all cherry and ensure only the highest quality cherry is accepted. After pulping, coffee undergos fermentation for 16 hours, followed by a soaking period of 12 to 24 hours. Parhcment is laid on raised beds to dry. Workers rake parchment frequently to ensure even drying. It takes an average of 14 days for parchment to dry.
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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