{"title":"Three Marks Coffee","description":"\u003cp\u003eBarcelona’s Three Marks is a roastery and café shaped by curiosity and a shared passion for coffee. The team brings careful sourcing, quality control and thoughtful roasting together in seasonal releases designed to express each coffee with clarity.\u003c\/p\u003e","products":[{"product_id":"three-marks-jose-diaz-el-volcan-pacamara-washed-el-salvador","title":"Three Marks Coffee - José Díaz - Washed Pacamara | El Salvador","description":"\u003ch2\u003e\u003cstrong\u003eEl Salvador — José Díaz El Volcán Pacamara (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Apricot • 🍇 Dried Berries • 🌿 Clove\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e José Díaz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Volcán\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chalatenango, El Salvador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pacamara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (72hr Anaerobic Fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600–1650 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Pacamara from El Volcán farm in Chalatenango is a compelling expression of what El Salvador's high-altitude farms can produce. Guided by a 72-hour anaerobic fermentation and a slow five-week drying phase on raised beds, it delivers a profile of ripe apricot, dried berries, and warming clove — a coffee that rewards patience at every stage.\u003c\/p\u003e\n\u003cp\u003eSuggested for both Filter and Espresso, it showcases the versatility of well-processed Pacamara: expansive in the cup, structured in its acidity, and persistent in its finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJosé Díaz — known affectionately as \"Chepito\" in the El Pinar hamlet of Chalatenango — grew up immersed in coffee culture through his father Alfonso, who worked at Hacienda El Pinar, the community's first coffee farm. Like many of his generation, José emigrated to the United States in the 1980s, spending a decade working long shifts before returning home to invest his savings into land.\u003c\/p\u003e\n\u003cp\u003eIn 1997, he planted his first 1.5 hectares of coffee. His debut harvest coincided with the catastrophic global coffee price crash of the early 2000s, when his beans sold for as little as $0.20 per pound. Despite those early hardships, José never considered abandoning his farm.\u003c\/p\u003e\n\u003cp\u003eToday, \"Chepito\" is a respected figure in El Pinar — recognised for his careful agronomic practices, his commitment to producing ripe, uniform cherries, and the remarkable quality that has emerged from his small farm.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at El Volcán involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only fully ripe cherries are picked by hand, ensuring uniform quality throughout the lot.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are pulped to separate the bean from the fruit skin.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Beans ferment in sealed, oxygen-free tanks for 72 hours, promoting controlled microbial activity that enhances aromatic complexity and sweetness.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — After fermentation, beans are thoroughly washed in clean water to remove remaining mucilage.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSlow Drying\u003c\/strong\u003e — Coffee dries on three-tier raised beds for approximately five weeks, allowing consistent airflow and careful moisture reduction that preserves the coffee's delicate character.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis extended fermentation and drying protocol produces a cup of exceptional clarity, highlighting the distinctive terroir of Chalatenango's high-altitude farms.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eExpect a structured and evocative cup: sun-ripened apricot leads the palate, giving way to the jammy depth of dried berries, before a subtle warmth of clove lingers through a clean, extended finish. The Pacamara varietal lends characteristic body and breadth, making this equally satisfying as both a filter and an espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eDried Berries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eClove\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Three Marks Coffee","offers":[{"title":"August 3rd \/ 250g","offer_id":58453094990198,"sku":"THREEMARKS-JOSEDIAZ-W-PACAMARA-AUG03","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lateral-View.png?v=1777095112"},{"product_id":"three-marks-wako-jegso-natural-74110-kurume-ethiopia","title":"Three Marks Coffee - Wako Jegso - Natural 74110 \u0026 Kurume | Ethiopia","description":"\u003ch2\u003e\u003cstrong\u003eEthiopia — Wako Jegso Halo Bariti 74110 \u0026amp; Kurume (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌸 Rose • 🍑 Apricot Jam • 🫐 Berry\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Wako Jegso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Halo Bariti kebele (Lemlem Ejersa farmer group)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Halo Bariti, Yirgacheffe, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e 74110, Kurume\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Wako Jegso's farm deep in the Halo Bariti kebele of Yirgacheffe, this Natural comes from two of Ethiopia's celebrated local varieties — 74110 and Kurume — cultivated at 2100 MASL within the Lemlem Ejersa farmer group. The result is a deeply aromatic, fruit-forward coffee that captures the essence of high-altitude Ethiopian terroir: rose florals, rich apricot jam, and layered berry sweetness.\u003c\/p\u003e\n\u003cp\u003eSuitable for both Filter and Espresso, this lot reflects the immense potential of Wako's farm when matched with careful natural processing and proper market access.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWako Jegso's farm sits at 2100 MASL in the Halo Bariti kebele, part of the renowned Yirgacheffe growing zone of southern Ethiopia. Wako is a member of the Lemlem Ejersa farmer group, a collective that has helped connect smallholders like him to specialty coffee buyers willing to pay fair prices for exceptional quality.\u003c\/p\u003e\n\u003cp\u003eBeyond coffee, Wako and his family cultivate fruit trees and practise beekeeping on the same land — a model of biodiversity that enriches the surrounding ecosystem. A father of 18 children, Wako inherited the farm from his own father and has carried on the family's coffee farming tradition across generations.\u003c\/p\u003e\n\u003cp\u003eFor many years, he sold his cherries to local processing stations at modest prices. With the right support and market access now in place, Wako's farm is realising the exceptional potential that Yirgacheffe's altitude, rainfall, and heritage varieties have always promised.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Halo Bariti involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries are hand-picked at peak ripeness for maximum sugar content.\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eHand Sorting\u003c\/strong\u003e — Freshly picked cherries are sorted to remove underripe or damaged fruit before drying begins.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Whole cherries are placed directly onto raised beds and dried in the sun for up to three weeks.\u003c\/li\u003e\n\u003cli\u003e👁️ \u003cstrong\u003eConstant Turning\u003c\/strong\u003e — Throughout the drying phase, cherries are regularly turned to promote even airflow and prevent unwanted fermentation.\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eShade Storage\u003c\/strong\u003e — Once dried to optimal moisture, the coffee is bagged and stored under shade until dry milling, preserving freshness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis careful natural method allows the fruit's natural sugars and aromatics to infuse the bean, producing a cup of striking floral depth and fruit-forward sweetness.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn intensely aromatic and luscious natural that opens with delicate rose florals before cascading into the sticky sweetness of apricot jam and layered berry fruit. At 2100 MASL, the cup carries the classic brightness and complexity of Yirgacheffe alongside the full-bodied richness that natural processing brings. An exceptional expression of Ethiopian heritage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eRose\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot Jam\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBerry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Three Marks Coffee","offers":[{"title":"May 11th","offer_id":57745637245302,"sku":"THREEMARKS-WAKOJEGSO-N-74110-MAY11","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lateral-View-5.png?v=1777095114"},{"product_id":"three-marks-nano-challa-washed-heirloom-ethiopia","title":"Three Marks Coffee - Nano Challa - Washed Heirloom | Ethiopia","description":"\u003ch2\u003e\u003cstrong\u003eEthiopia — Nano Challa Farmers Cooperative Genji Challa Heirloom (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍇 Raisins • 🍋 Lime • 🍮 Marzipan\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Nano Challa Farmers Cooperative\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm \/ Station:\u003c\/strong\u003e Genji Challa kebele\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Jimma Zone, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Heirloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1980–2100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNano Challa's Limu Grade 1 washed lot is a benchmark for what the Jimma zone can produce when a cooperative invests seriously in quality at every stage. Raisins, lime, and marzipan make for an unexpectedly complex flavour profile — part winey depth, part bright citrus, part nutty sweetness — unified by the clarity that a meticulous washed process delivers.\u003c\/p\u003e\n\u003cp\u003eEqually at home as a filter or espresso, this is a coffee that challenges Jimma's historical reputation for lower-grade commercial lots and firmly establishes Nano Challa as a source of genuine specialty coffee.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNano Challa is a primary cooperative within the Kata Muduga Multipurpose Farmer's Cooperative Union, based in Agaro, Ethiopia. Led by General Manager Ephrem Kebede, the union supports farmers across five rural districts in the Jimma zone. The cooperative was founded in 2004 by 25 farmers from Agaro with a clear mission: to unite smallholders, reduce debt burdens, secure access to better buyers, and improve the quality of coffee from a region once known almost exclusively for low-grade \"Jimma 5\" commodity lots.\u003c\/p\u003e\n\u003cp\u003eLocated in Genji Challa kebele at altitudes between 1980 and 2100 MASL, Nano Challa has become well known for its high-quality Limu Grade 1 washed coffees — recognised by the specialty industry for their bright citrus acidity, floral nuance, and tea-like qualities.\u003c\/p\u003e\n\u003cp\u003eThe cooperative model has transformed the livelihoods of its member farmers, enabling investment in better processing infrastructure and consistent quality protocols that make lots like this possible.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic Washed process at Nano Challa involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only fully ripe, healthy cherries are hand-picked for each lot.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Cherries are depulped to remove the outer skin and expose the mucilage-covered bean.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFloating\u003c\/strong\u003e — Beans are floated in water to remove low-density or defective material before fermentation.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eWet Fermentation\u003c\/strong\u003e — Beans ferment in water for 12–24 hours to break down and loosen remaining mucilage.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing \u0026amp; Rinsing\u003c\/strong\u003e — Coffee is washed in clean water channels, with additional separation of any floating defects.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Beans dry on raised beds for 10–15 days until reaching 10–12% moisture content.\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eDensity \u0026amp; Colour Grading\u003c\/strong\u003e — Final grading removes defects and ensures the uniform, high-quality beans that qualify as Grade 1.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis rigorous, step-by-step approach produces the exceptional clarity and consistency that defines Nano Challa's Limu Grade 1 lots.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully composed washed Ethiopian that defies Jimma's commodity reputation. Rich raisins anchor the cup, balanced by the brightness of fresh lime and the gentle, nutty warmth of marzipan. The Grade 1 processing delivers exceptional clarity and clean finish — a coffee that reveals more complexity with every sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eRaisins\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eLime\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍮 \u003cstrong\u003eMarzipan\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Three Marks Coffee","offers":[{"title":"May 11th","offer_id":57745637474678,"sku":"THREEMARKS-NANOCHALLA-W-HEIRLOOM-MAY11","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lateral-View-1.png?v=1777095116"},{"product_id":"three-marks-corazon-de-jesus-washed-milenio-f1-costa-rica","title":"Three Marks Coffee - Corazón de Jesús - Washed Milenio F1 | Costa Rica","description":"\u003ch2\u003e\u003cstrong\u003eCosta Rica — Alvarado Fonseca Family Los Tonos Milenio F1 (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Stone Fruits • 🍐 Pear • 🍇 Raisins\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Alvarado Fonseca Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Los Tonos \/ Microbeneficio Corazón de Jesús\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Brunca, Buena Vista, Rivas, Costa Rica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Milenio F1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (Lactic Fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1700–1850 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2024–2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMicrobeneficio Corazón de Jesús, established in 2015 by the Alvarado Fonseca family in Costa Rica's Brunca region, is producing some of the most innovative and distinctive coffees to emerge from this historically underrated growing area. Their Milenio F1, processed through a carefully managed lactic fermentation, delivers a compelling profile of stone fruits, pear, and raisins — precise, layered, and unmistakably refined.\u003c\/p\u003e\n\u003cp\u003eSuited for both Filter and Espresso, this lot showcases what happens when a family-run microbeneficio combines traditional Costa Rican diligence with forward-thinking process experimentation.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLed by John Alvarado and Katthya Fonseca, together with their children, the Alvarado Fonseca family founded Microbeneficio Corazón de Jesús in 2015 with a clear ambition: to demonstrate that the Brunca region — long overlooked in favour of Tarrazú and other celebrated Costa Rican zones — could produce exceptional specialty coffee. Each family member contributes to the operation, from cultivation and fermentation to drying and quality control.\u003c\/p\u003e\n\u003cp\u003eThe farm, Los Tonos, sits at 1700–1850 MASL in Buena Vista, Rivas, within the Brunca growing region. Corazón de Jesús is proudly certified by the Bandera Azul (Blue Flag) Programme, a Costa Rican initiative promoting responsible water management and environmental stewardship — a commitment that shapes everything from their processing water usage to their drying practices.\u003c\/p\u003e\n\u003cp\u003eWith hard work, generational unity, and a genuine vision for quality, the Alvarado Fonseca family has become one of the most exciting producers to follow from Costa Rica's emerging south.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Corazón de Jesús involves an innovative lactic fermentation:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only fully ripe cherries are hand-picked on the day of processing.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eSame-Day Depulping\u003c\/strong\u003e — Cherries are pulped on the day of harvest to prevent unwanted pre-fermentation.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eLactic Fermentation\u003c\/strong\u003e — Depulped beans ferment in their mucilage, guided by native microorganisms from the farm environment. This controlled lactic process enhances aromatic complexity whilst preserving the varietal's character.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Once the ideal pH is reached, coffee is washed to remove remaining mucilage cleanly.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSlow Drying\u003c\/strong\u003e — Beans are dried on raised beds, then transferred to patios for a final, carefully extended drying stage to refine sweetness and structural balance.\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eParchment Resting\u003c\/strong\u003e — After drying, coffee rests in parchment for 6–8 weeks to achieve full flavour development before milling.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis patient, innovation-led process produces a cup of remarkable cleanliness, aromatic lift, and natural sweetness — a true reflection of the family's commitment to quality and environmental responsibility.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA pristine and elegantly structured washed Costa Rica that leads with the warmth of ripe stone fruits — peach, plum — before a delicate pear sweetness and lingering raisin depth emerge through a clean, extended finish. The Milenio F1 varietal lends a pleasing weight and clarity, whilst the lactic fermentation adds a subtle aromatic lift that elevates this well above the Costa Rican average.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eStone Fruits\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍐 \u003cstrong\u003ePear\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eRaisins\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Three Marks Coffee","offers":[{"title":"June 1st","offer_id":57745637540214,"sku":"THREEMARKS-CORAZON-W-F1-JUN01","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lateral-View-3.png?v=1777095118"},{"product_id":"three-marks-burundi-mutana-hill-washed-bourbon","title":"Three Marks Coffee - Mutana Hill - Washed Red Bourbon | Burundi","description":"\u003ch2\u003e\u003cstrong\u003eBurundi — Long Miles Coffee Project, Mutana Hill, Red Bourbon (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍋 Citrus Lime • 🍮 Caramel • 🍇 Grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Long Miles Coffee Project\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Smallholder Farmers, Heza Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Mutana Hill, Butanyerera, Burundi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2100–2200 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the remote hills of Butanyerera, the Long Miles Coffee Project works directly with local farming communities to improve both coffee quality and the livelihoods of the people who grow it. Founded by Ben and Kristy Carlson, the project connects hundreds of smallholder families across hills like Mutana, where coffee is grown on intimate backyard plots.\u003c\/p\u003e\n\u003cp\u003eMutana Hill coffee represents the collective effort of these producers: cherries carefully handpicked, meticulously processed, and slowly dried on raised African beds — a coffee built on community, dedication, and the transformative power of a well-structured supply chain at origin.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Long Miles Coffee Project has become one of East Africa's most celebrated direct-trade models. Working through washing stations like Heza, Ben and Kristy Carlson have helped smallholder farmers on hills such as Mutana gain access to the kind of precise processing and traceability that commands specialty prices. Families here typically cultivate coffee on very small plots — often just a handful of trees alongside food crops — making the collective infrastructure of Long Miles essential to realising the quality potential of the terroir.\u003c\/p\u003e\n\u003cp\u003eThe project not only improves processing standards but also funds ongoing community support programmes, ensuring that quality improvements translate into lasting, equitable benefit for farmers and their families across Butanyerera.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Mutana Hill involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Reception \u0026amp; Sorting\u003c\/strong\u003e — Freshly picked cherries are floated and hand-sorted to remove defects and ensure uniform ripeness.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — The outer skin is removed to expose parchment coffee.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eUnderwater Fermentation\u003c\/strong\u003e — Beans ferment submerged in water for approximately 36 hours, breaking down the remaining mucilage.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing \u0026amp; Grading\u003c\/strong\u003e — Coffee is cleaned and separated by density using water channels.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFinal Soaking\u003c\/strong\u003e — A clean-water soak of several hours ensures maximum purity.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-Bed Drying\u003c\/strong\u003e — Beans dry slowly on African beds for 16–20 days until optimal moisture is reached.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a bright, clean cup that faithfully expresses the distinctive terroir of Mutana Hill.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eExpect a lively and structured cup anchored by zesty citrus lime and rounded by warm caramel sweetness. A note of ripe grape brings depth and a gentle, fruit-forward finish that lingers pleasantly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eCitrus Lime\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍮 \u003cstrong\u003eCaramel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eGrape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Three Marks Coffee","offers":[{"title":"250g \/ August 3rd","offer_id":58453096104310,"sku":"THREEMARKS-MUTANA-W-RB-AUG03","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lateral-View_f98d41cf-c171-4d96-a3c7-861b0fda2f77.png?v=1779252097"},{"product_id":"three-marks-guatemala-casco-natural-red-bourbon-caturra","title":"Three Marks Coffee - Casco - Natural Red Bourbon \u0026 Caturra | Guatemala","description":"\u003ch2\u003e\u003cstrong\u003eGuatemala — Los Suspiros, Natural Red Bourbon \u0026amp; Caturra (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🫐 Blueberry • 🍓 Red Fruits • 🍇 Grapes\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Los Suspiros (Axel Palacios \u0026amp; Rosma Team)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Los Suspiros\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Palmira, Huehuetenango, Guatemala\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon, Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600–1800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the early 1930s, Don Juan Palacios founded the village of Palmira in La Libertad, Huehuetenango, establishing a coffee plantation alongside corn, tobacco, and cattle. Successive generations expanded the estate, and today his grandson Axel Palacios stewards 70 hectares inherited in 1997.\u003c\/p\u003e\n\u003cp\u003eThrough a joint venture with childhood friend Fredy Morales and the Rosma Team, Axel formed Los Suspiros — \"the sighs\" — a name that speaks to the romance and craft behind each harvest. The partnership focuses on natural, honey, and washed coffees, making careful processing decisions through cupping and certification at the valley wet mill.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLos Suspiros primarily cultivates Caturra and Bourbon varieties across the high slopes of Palmira, Huehuetenango — a region renowned for its pronounced acidity and aromatic complexity. The wet mill station and sun-drying facilities are based in the Huehuetenango valley, where the Rosma Team apply rigorous quality analysis to determine the optimal processing method for each lot.\u003c\/p\u003e\n\u003cp\u003eCoffees from Los Suspiros are characterised by a syrupy, fruit-forward profile with a clean finish — a hallmark of the estate's meticulous approach to both cultivation and post-harvest processing.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Los Suspiros involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Hand Picking\u003c\/strong\u003e — Only fully ripe cherries are harvested.\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eCupping \u0026amp; Certification\u003c\/strong\u003e — Rosma Team experts evaluate each lot before processing decisions are made.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSun Drying\u003c\/strong\u003e — Whole cherries are dried intact on patios in the Huehuetenango valley, allowing the fruit to impart deep sweetness and complexity to the bean.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe natural process yields the bold fruit character that defines this lot — layers of blueberry and red fruits underpinned by a grape-like depth.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA richly fruited natural with abundant blueberry and red fruit character. The natural process amplifies the Bourbon and Caturra sweetness into something indulgent and complex, finishing with a soft, grape-like resonance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBlueberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eRed Fruits\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eGrapes\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Three Marks Coffee","offers":[{"title":"250g \/ May 11th","offer_id":57918400463222,"sku":"THREEMARKS-CASCO-N-RBC-MAY11","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lateral-View-3_9e257863-ca2d-4269-86cf-0e21abd76c5d.png?v=1779252099"},{"product_id":"three-marks-guatemala-la-pila-washed-red-bourbon-caturra","title":"Three Marks Coffee - La Pila - Washed Red Bourbon \u0026 Caturra | Guatemala","description":"\u003ch2\u003e\u003cstrong\u003eGuatemala — Finca Rosma, La Pila, Red Bourbon \u0026amp; Caturra (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍎 Red Apple • 🍯 Syrup • 🍦 Vanilla\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Finca Rosma\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Pila\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Palmira, Huehuetenango, Guatemala\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon, Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1710–1880 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Pila is a field within Finca Rosma that stands apart for its heritage: a patchwork of Bourbon and Typica plants over 60 years old, supplemented by replanting with Red Bourbon and Caturra. The result is a lot that carries the weight of decades — complex root systems, deep soil relationships, and the kind of character that only time can build into a coffee.\u003c\/p\u003e\n\u003cp\u003eCultivation here is deliberately traditional, with meticulous fertilisation using chloride-free inputs and organic matter, combined with carefully managed shade that gives plants morning sun and afternoon protection — the ideal balance for slow cherry development at altitude.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Rosma is part of the wider Rosma Team network in Huehuetenango, led by Fredy Morales. The team has built a strong reputation for exporting high-traceability specialty coffee from this mountainous region, working with farms that prioritise ecological balance and quality-first agronomic practices. La Pila exemplifies this philosophy: slow-grown at altitude, shaded by the mountain's natural topography, and processed with precision at the estate's wet mill.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at La Pila involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand Picking\u003c\/strong\u003e — Ripe cherries are selectively picked and pulped the same day.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Beans ferment for 40–48 hours before washing.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eChannel Washing\u003c\/strong\u003e — Coffee is cleaned and graded by density through a 30-metre spring-water channel.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eTwo-Stage Drying\u003c\/strong\u003e — Parchment is spread on patios for 3 days, then transferred to raised African beds inside a greenhouse for 6–8 days until reaching 11.5% moisture.\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eWarehouse Rest\u003c\/strong\u003e — Dried parchment is stored in a cool, stable-temperature environment before milling.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis careful process delivers a clean, sweet cup that showcases the refined character of Finca Rosma's heritage varieties.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA gentle, elegant washed Guatemala: sweet red apple and soft vanilla notes frame a syrupy body that coats the palate. The acidity is restrained and refined, making this a welcoming, approachable cup with considerable depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍎 \u003cstrong\u003eRed Apple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eSyrup\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍦 \u003cstrong\u003eVanilla\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Three Marks Coffee","offers":[{"title":"250g \/ May 11th","offer_id":57918400659830,"sku":"THREEMARKS-LAPILA-W-RBC-MAY11","price":17.0,"currency_code":"GBP","in_stock":false},{"title":"250g \/ June 1st","offer_id":58085724422518,"sku":"THREEMARKS-LAPILA-W-RBC-JUN01","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lateral-View-5_df4d14bd-fd84-4f02-9e9e-1ff008bf4fb5.png?v=1779252101"},{"product_id":"three-marks-honduras-arturo-paz-washed-pacas","title":"Three Marks Coffee - Arturo Paz - Washed Pacas | Honduras","description":"\u003ch2\u003e\u003cstrong\u003eHonduras — Ángel Arturo Paz Ramírez, Finca El Itacayo, Pacas (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Stone Fruits • 🍂 Cinnamon • 🍬 Sugar Cane\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Ángel Arturo Paz Ramírez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Itacayo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Unión El Dorado, Santa Bárbara, Honduras\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pacas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca El Itacayo is one of Honduras' most internationally recognised specialty coffee farms. Led by Ángel Arturo Paz Ramírez, the project is built on three pillars: quality, sustainability, and traceability. At 1,600 metres in the lush highlands of Santa Bárbara, Arturo cultivates Geisha, Pacas, SL-28, and Bourbon under natural shade — a deliberately diverse portfolio that speaks to his long-term vision for the farm.\u003c\/p\u003e\n\u003cp\u003eEl Itacayo has achieved high scores at the Cup of Excellence Honduras and exports its microlots to specialty markets worldwide, earning Arturo a reputation as one of the country's most dedicated and technically accomplished producers.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eArturo's approach to farming at El Itacayo reflects a harmony between tradition and innovation. Natural shade management protects local forests, water sources, and biodiversity, whilst his precise harvesting and post-harvest protocols consistently deliver exceptional cup scores. His investment in a solar house dryer and meticulous temperature control during drying exemplify the level of care that has earned El Itacayo its international standing. This is specialty coffee grown with a clear conscience and an exacting eye for quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca El Itacayo involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvesting \u0026amp; Hand Sorting\u003c\/strong\u003e — Only perfectly ripe cherries are picked; a careful hand selection before pulping ensures only the finest fruit enters the process.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Cherries are pulped the same afternoon as picking.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eBarrel Fermentation\u003c\/strong\u003e — Pulped beans ferment in plastic barrels.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eTank Washing\u003c\/strong\u003e — Coffee is transferred to stainless steel tanks and thoroughly washed to remove all mucilage.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSolar House Drying\u003c\/strong\u003e — Coffee dries on raised beds inside a solar house dryer, with temperature carefully maintained below 40°C throughout.\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eMoisture Targeting\u003c\/strong\u003e — Drying continues until ideal moisture of 10% is achieved.\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eResting \u0026amp; Packing\u003c\/strong\u003e — Coffee rests overnight before packing in nylon bags with GrainPro liners to preserve stable humidity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a clean, expressive Pacas that fully reflects the altitude and care of El Itacayo.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA warmly approachable washed Honduras with stone fruit sweetness at its core. Cinnamon spice weaves through the mid-palate, whilst sugar cane brings a natural, unrefined sweetness to the finish — a satisfying and comforting cup of considerable quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eStone Fruits\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍂 \u003cstrong\u003eCinnamon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍬 \u003cstrong\u003eSugar Cane\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Three Marks Coffee","offers":[{"title":"250g \/ May 11th","offer_id":57918400692598,"sku":"THREEMARKS-ARTUROPAZ-W-PAC-MAY11","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lateral-View-6.png?v=1779252104"},{"product_id":"three-marks-peru-manuel-elera-geisha-natural","title":"Three Marks Coffee - Manuel Elera - Natural Geisha | Perú","description":"\u003ch2\u003e\u003cstrong\u003ePerú — Manuel Elera, San José del Alto, Geisha (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍍 Tropical Fruits • 🍌 Banana • 🌼 Camomile\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Manuel Elera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e San José del Alto, Jaén, Perú\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1550–1650 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eManuel Elera approaches his craft with a quiet confidence and deep technical knowledge that belies his youth. Alongside his brother, he manages a farm nestled in San José del Alto — a region in Jaén province where the climate and altitude conspire to create ideal conditions for high-quality Geisha.\u003c\/p\u003e\n\u003cp\u003eBut it is not just nature at work here. Manuel follows a meticulous production process from selective harvest through to innovative post-harvest treatment, including a saline water soak that eliminates fungi and ensures a clean, bright cup. The result is a Geisha of genuine distinction — expressive, aromatic, and traceable to a single dedicated producer.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eManuel Elera is part of an emerging generation of Peruvian specialty coffee producers in the Jaén region, bringing precision and ambition to a country that is rapidly building its reputation in the specialty market. His farm's location in San José del Alto, with its favourable altitude and microclimate, provides the foundation — but it is Manuel's meticulous agronomic and processing protocols that elevate his Geisha into a truly exceptional lot. His focus on elimination of post-harvest defects through the saline soak is an example of the innovative thinking that sets his coffee apart.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Manuel Elera's farm involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Hand Picking\u003c\/strong\u003e — Only the ripest cherries are harvested between July and September.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eDouble Wash\u003c\/strong\u003e — Cherries undergo a double-wash immediately after picking.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eSaline Water Soak\u003c\/strong\u003e — Cherries are soaked for 3–4 hours in 2% saline water to eliminate harmful fungi and ensure cup cleanliness.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eWhole-Cherry Drying\u003c\/strong\u003e — Cherries are dried intact, allowing the full expression of the fruit's aromatic compounds to develop in the bean.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis combination of traditional natural drying and modern fungal-control techniques produces a Geisha of remarkable clarity and aromatic intensity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn aromatic and delicate natural Geisha from the Peruvian highlands. Tropical fruit complexity leads — vibrant and sun-kissed — before giving way to soft banana sweetness. Camomile brings a floral, herbal gentleness to the finish that is quintessentially Geisha in character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍍 \u003cstrong\u003eTropical Fruits\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍌 \u003cstrong\u003eBanana\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌼 \u003cstrong\u003eCamomile\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Three Marks Coffee","offers":[{"title":"125g \/ May 11th","offer_id":57918400921974,"sku":"THREEMARKS-ELERA-N-GEISHA-MAY11","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"125g \/ August 4th","offer_id":58453094924662,"sku":"THREEMARKS-ELERA-N-GEISHA-AUG04","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ea8f653a73a3616920f4c15ef63ad763.webp?v=1779252216"},{"product_id":"three-marks-brazil-santa-clara-natural-yellow-catucai","title":"Three Marks Coffee - Santa Clara - Natural Yellow Catucaí | Brazil","description":"\u003ch2\u003e\u003cstrong\u003eBrazil — Paulo Afonso de Resende, Fazenda Santa Clara, Yellow Catucaí (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🥜 Almond • 🍑 Apricot • 🍦 Vanilla\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Paulo Afonso de Resende\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Fazenda Santa Clara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Oliveira, Campo das Vertentes, Minas Gerais, Brazil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Yellow Catucaí\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 2024 – January 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePaulo Afonso de Resende grew up in the Minas Gerais countryside, watching his father work the land with tireless dedication. After qualifying as an engineer, he returned to his agricultural roots — purchasing Fazenda Santa Clara in 1993 and beginning a new chapter as a coffee producer. His engineering background has proven a distinct advantage: Paulo applies systematic planning and operational precision to every aspect of the farm, from agronomic decisions to processing infrastructure.\u003c\/p\u003e\n\u003cp\u003eWith expert collaborators and a long-term improvement plan, Fazenda Santa Clara has become a recognised name in the Campo das Vertentes region for producing quality specialty coffee.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePaulo Afonso's story is one of professional reinvention in pursuit of a passion for the land. His investment in infrastructure and ongoing improvement of working conditions for farm employees reflects a management philosophy shaped by both engineering rigour and a deep respect for the people and environment that make Fazenda Santa Clara possible. The farm's Yellow Catucaí variety — a hybrid with good disease resistance and strong cup potential — thrives in the rolling hills of Oliveira at around 1100 MASL, producing a fruit with the concentrated sweetness characteristic of naturally processed Brazilian coffees.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Fazenda Santa Clara involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Cherries are picked at peak ripeness.\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting\u003c\/strong\u003e — Fruit is sorted to remove defects before drying.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eWhole-Cherry Drying\u003c\/strong\u003e — Cherries are dried intact on patios or raised beds, allowing the fruit's natural sugars to concentrate and infuse the bean with sweetness and body.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe natural process at this altitude yields a smooth, sweet cup well suited to espresso preparation.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA smooth, approachable natural Brazilian with classic espresso character. Roasted almond provides a nutty, satisfying base; apricot adds a gentle stone-fruit sweetness; and vanilla rounds the finish into something soft, creamy, and deeply comforting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🥜 \u003cstrong\u003eAlmond\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍦 \u003cstrong\u003eVanilla\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Three Marks Coffee","offers":[{"title":"250g \/ August 31st","offer_id":58791645315446,"sku":"THREEMARKS-SANTACLARA-N-YC-AUG31","price":12.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lateral-View_c8bc50ed-5d25-44f5-b9dd-2bdf3b791189.png?v=1779252112"},{"product_id":"three-marks-coffee-ecuador-el-alisal","title":"Three Marks Coffee - Ecuador - El Alisal","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Leonidas Jaramillo El Alisal Batian (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍇 Red Grapes • 🌰 Almond Oil • 🌺 Hibiscus\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Leonidas Jaramillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Alisal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Quilanga, Loja, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Batian\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural (10-Day Anaerobic + Polytunnel Drying)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Leonidas Jaramillo's El Alisal estate in Quilanga, Loja — a rare Batian natural from one of Ecuador's most historically rooted and internationally recognised specialty farms. A ten-day sealed anaerobic fermentation followed by a slow 30–32 day polytunnel drying produces a cup of extraordinary depth and aromatic precision. In the cup: red grapes, almond oil, and hibiscus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Alisal historically formed part of the extensive La Elvira hacienda — an estate that has been managed by the Jaramillo family for generations, maintaining the tradition of coffee cultivation alongside other crops. Under Leonidas Jaramillo's stewardship, the estate has evolved significantly: carefully selected coffee varieties chosen for their exceptional flavour potential and adaptation to the farm's unique microclimate have been introduced alongside modern agricultural practices and advanced post-harvest techniques. The estate has earned national and international recognition for excellence in coffee production, and its commitment to sustainability — ecosystem revitalisation, environmental conservation, and native forest preservation — runs through every decision made on the land.\u003c\/p\u003e\n\u003cp\u003eBatian is a variety developed in Kenya as a disease-resistant crossbreed, combining the genetics of SL28, SL34, Sudan Rume, N39, K7, SL4, and the Timor Hybrid. While developed for resilience rather than cup quality, its complex parentage — including the celebrated SL28 and SL34 — gives it a structural richness and aromatic potential that El Alisal's extreme altitude and meticulous processing unlock to remarkable effect.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural Anaerobic process at El Alisal involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively harvested at peak ripeness 💧 Washing \u0026amp; flotation — Cherries washed and sorted by flotation upon arrival at the washing station 🔒 Sealed tank fermentation — Whole cherries placed in sealed plastic tanks for 10 days of anaerobic fermentation ☀️ Initial sun drying — Spread on African beds under direct sunlight for 4–6 hours after fermentation 🏚️ Polytunnel drying — Transferred to polytunnels and dried slowly for 30–32 days to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe ten-day sealed anaerobic fermentation is the defining step — five times longer than most anaerobic natural protocols, it builds an extraordinary depth of red fruit and aromatic complexity into the bean, while the two-stage drying programme — brief sun exposure followed by a month in the polytunnel — slowly and evenly locks in every nuance, producing the almond oil richness and hibiscus florality that complete the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA deeply complex and beautifully layered natural Batian from one of Ecuador's most historically significant and technically accomplished specialty estates — red grape vibrancy, a distinctive almond oil warmth, and a delicate hibiscus florality in a cup of remarkable depth and refinement. A rare variety, treated with exceptional care.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍇 Red Grapes 🌰 Almond Oil 🌺 Hibiscus\u003c\/p\u003e","brand":"Three Marks Coffee","offers":[{"title":"125g \/ June 3rd","offer_id":58067402621302,"sku":"THREEMARKS-ALISAL-ECUADOR-BATIAN-NATURAL-JUN03","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Alisal-web.png-cropped.jpg?v=1781178827"},{"product_id":"three-marks-coffee-el-salvador-castelgazzo","title":"Three Marks Coffee - El Salvador - Castelgazzo","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEl Salvador — Mario \u0026amp; \"La Geña\" Cristiani Castelgazzo Pacamara (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍂 Dried Fruits • 🍑 Black Plum • 🍬 Milk Caramel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Mario \u0026amp; \"La Geña\" Cristiani\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Castelgazzo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Santa Ana, El Salvador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pacamara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (72hr Fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,450–1,780 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Mario and \"La Geña\" Cristiani at Castelgazzo — a washed Pacamara from one of El Salvador's most remarkable and purposeful coffee estates, located in the buffer zone of Montecristo National Park within the Trifinio Biosphere Reserve, where El Salvador, Guatemala, and Honduras converge. A 72-hour fermentation and slow shade drying produce a cup of layered sweetness and refinement. In the cup: dried fruits, black plum, and milk caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCastelgazzo was founded in 1995 by Mario and \"La Geña\" Cristiani as an agroecological and forestry project with a deep commitment to the land and sustainability. More than a coffee plantation, it is an ongoing project that brings together forestry production, environmental conservation, and sustainable human development — situated at the point where three countries meet, surrounded by cloud forest at elevations reaching 2,418 MASL. Today the family legacy continues through their daughters Paola, Lucía, and Carolina, who carry forward the vision of producing coffees that convey peace, beauty, and a deep connection with nature.\u003c\/p\u003e\n\u003cp\u003eThe farm's extraordinary setting in the Trifinio Biosphere Reserve provides a unique microclimate — cool, cloud-laden, and exceptionally biodiverse — that shapes the character of every lot produced here. The Pacamara variety, a large-beaned hybrid of Pacas and Maragogype developed by El Salvador's Institute for Coffee Research in 1958, thrives in these conditions, delivering the structured sweetness, complex fruit character, and silky body that the variety is celebrated for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Castelgazzo involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Pacamara cherries selectively harvested at peak ripeness 🔧 Depulping — Outer skin removed before fermentation 🧪 72-hour fermentation — Beans fermented for 72 hours, developing greater clarity and complexity in the cup 💧 Washing — Thoroughly washed after fermentation to remove all residue 🌑 Shaded raised-bed drying — Dried slowly on raised beds under covered structures with natural shade, ensuring even drying while protecting the beans from direct sun and sudden weather changes\u003c\/p\u003e\n\u003cp\u003eThe 72-hour fermentation is the defining step — a longer-than-conventional fermentation period that builds the dried fruit depth and black plum complexity that define this lot, while the slow, shaded drying preserves the milk caramel sweetness and silky structure that make it so rewarding as an espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA deeply layered and beautifully structured washed Pacamara from one of El Salvador's most purposeful and historically remarkable estates — dried fruit richness and black plum depth give way to a long, silky milk caramel finish, in a cup that carries the spirit of the Trifinio cloud forest in every sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍂 Dried Fruits 🍑 Black Plum 🍬 Milk Caramel\u003c\/p\u003e","brand":"Three Marks Coffee","offers":[{"title":"250g \/ July 1st","offer_id":58267785855350,"sku":"THREEMARKS-CASTELGAZZO-SALVADOR-PACAMARA-WASHED-ESP-250-JUL01","price":14.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/MMM_Castelgazzo250_A-cropped.jpg?v=1781179019"},{"product_id":"three-marks-coffee-karimikui-aa","title":"Three Marks Coffee - Karimikui AA","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKenya — Karimikui Factory Rung'eto Cooperative SL28, SL34 \u0026amp; Ruiru 11 (Fully Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍒 Cherry • 🍁 Maple Syrup • 🍅 Tomato\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e 2,500+ Smallholder Farmers — Rung'eto Farmer Cooperative Society\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Karimikui Factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kirinyaga County, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28, SL34 \u0026amp; Ruiru 11\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Fully Washed (AA Grade)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600–1,700 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Karimikui Factory on the fertile slopes of Mount Kenya — a fully washed AA-grade lot from one of Kirinyaga County's most meticulous and well-organised cooperative washing stations. Bright, clean, and complex, with the vibrant acidity and refined sweetness that have made Kenyan coffee so celebrated worldwide. In the cup: cherry, maple syrup, and a distinctive savoury tomato note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Karimikui Coffee Project brings together over 2,500 smallholder farmers organised under the Rung'eto Farmer Cooperative Society in Kirinyaga County — a region on the southern slopes of Mount Kenya renowned for its rich volcanic soils, consistent rainfall, and ideal altitude for growing Kenya's celebrated SL varieties. Farmers cultivate SL28 and SL34 alongside the disease-resistant Ruiru 11, combining tradition with practicality to maintain both quality and yield across the cooperative's member plots.\u003c\/p\u003e\n\u003cp\u003eSL28 and SL34, selected by Scott Agricultural Laboratories in the 1930s, are the backbone of Kenya's specialty identity — responsible for the bold blackcurrant acidity, full body, and complex fruit character that define the country's finest lots. Ruiru 11, developed by the Coffee Research Institute of Kenya in 1980 for its resistance to Coffee Berry Disease and Leaf Rust, contributes additional structure and sweetness to the blend.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Fully Washed process at Karimikui Factory involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Only fully ripe cherries selectively harvested and delivered to the factory on the same day 🔍 Sorting \u0026amp; flotation — Strict sorting and flotation at intake to ensure only the highest quality fruit proceeds 🔧 Pulping — Outer skin removed before fermentation 🧪 Fermentation — Beans fermented for 12–24 hours to break down mucilage and enhance clarity 💧 Washing \u0026amp; soaking — Thoroughly washed with clean water then soaked for a further 24 hours ☀️ Raised-bed drying — Dried on raised beds for 7–14 days, regularly turned and carefully covered during peak sun and overnight for slow, even drying\u003c\/p\u003e\n\u003cp\u003eThe 24-hour post-wash soaking is the defining step — a classic feature of the Kenyan washed process that produces the exceptional brightness, clarity, and clean citric acidity that distinguish Kenyan fully washed lots from those of other origins, while the meticulous covered raised-bed drying locks in the complex flavour expression that earns this lot its AA classification.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA bright, clean, and beautifully complex fully washed Kenyan AA from one of Kirinyaga's most carefully managed cooperative factories — vivid cherry acidity, warm maple syrup sweetness, and a distinctive savoury tomato note that is the hallmark of great Kenyan washed coffee. Equally rewarding as a filter or an espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍒 Cherry 🍁 Maple Syrup 🍅 Tomato\u003c\/p\u003e","brand":"Three Marks Coffee","offers":[{"title":"250g \/ June 1st","offer_id":58067428802934,"sku":"THREEMARKS-KARIMIKUI-AA-SL28-SL34-AND-RUIRU-11-WASHED-AA-FIL-JUN01","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/MMM_Kamikui250_A-cropped.jpg?v=1781179221"},{"product_id":"three-marks-coffee-nestor-lasso-bourbon-aji-colombia","title":"Three Marks Coffee - Néstor Lasso Bourbon Ají | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Néstor Lasso El Diviso Bourbon Ají (Advanced Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Dried Berries • 🍍 Tropical Fruit • 🍫 Cocoa\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Néstor Lasso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Diviso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon Ají\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Advanced Natural (24hr Oxidation + Dual 48hr Anaerobic + Thermal Shock)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Néstor Lasso at El Diviso — a Bourbon Ají processed through one of the most meticulously layered natural protocols in Colombian specialty coffee, developed in partnership with Cata Export and co-founder Jhoan Vergara. Competition-proven and internationally celebrated, this lot delivers the signature El Diviso depth and complexity. In the cup: dried berries, tropical fruit, and cocoa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFive years ago, Néstor and Adrián Lasso transformed their family farm into a hub of innovation, joining forces with Jhoan Vergara to create El Diviso near Pitalito, Huila. In partnership with Cata Export, they developed cutting-edge fermentation protocols that have taken Colombian coffee to new heights — earning 1st place at the Brewers Cup in Ireland and recognition across Europe, with El Diviso coffees appearing in World Barista Championship routines.\u003c\/p\u003e\n\u003cp\u003eRaised in Normandía, Huila, Néstor embodies a new generation of Colombian coffee growers driven by passion, precision, and purpose. With support from Cata Export and training from SENA, he mastered processing, cupping, and market strategy — proving that true excellence begins with passion and is sustained through relentless technical development.\u003c\/p\u003e\n\u003cp\u003eBourbon Ají is a variety grown primarily in Huila — colloquially referred to as \"Bourbon Ají\" though genetic testing confirms no relation to Bourbon. It is 100% Ethiopian Landrace, belonging to the Core Ethiopia group alongside Chiroso, Sidra, Gesha, and Pink Bourbon. In Néstor's hands, its inherent fruit expressiveness is amplified by an extraordinary multi-stage fermentation into something genuinely remarkable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Advanced Natural process at El Diviso involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Fully ripe Bourbon Ají cherries selectively harvested for quality and sweetness 🌬️ 24-hour oxidation — Initial aerobic oxidation phase to begin developing the aromatic profile 🔒 First 48-hour anaerobic fermentation — Whole cherries sealed in tanks for 48 hours of controlled anaerobic fermentation 🔒 Second 48-hour anaerobic fermentation — Transferred to fermentation bags for a further 48-hour anaerobic phase, developing intense fruity and tropical notes 🌡️ Thermal shock — Applied to stabilise aromatic compounds and enhance cup clarity ☀️ 15–20 day sun drying — Dried slowly in full sun, concentrating sugars and deepening cocoa and red fruit notes ⏳ 20–30 day rest — Coffee rests after drying to stabilise moisture and allow all flavours to fully integrate before final processing\u003c\/p\u003e\n\u003cp\u003eThe dual 48-hour anaerobic fermentation and thermal shock are the defining steps — by fermenting in two sequential sealed phases and then applying thermal shock to fix the aromatic compounds, Néstor builds the extraordinary dried berry depth, tropical fruit vibrancy, and cocoa richness that define this lot, while the extended sun drying and rest allow the profile to fully integrate into something cohesive and deeply rewarding.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA layered, complex, and competition-proven advanced natural Bourbon Ají from one of Huila's most innovative and internationally celebrated farms — dried berry depth, tropical fruit vibrancy, and a warm cocoa richness in a cup of exceptional character and technical accomplishment. Néstor Lasso and El Diviso at their most expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Dried Berries 🍍 Tropical Fruit 🍫 Cocoa\u003c\/p\u003e","brand":"Three Marks Coffee","offers":[{"title":"250g \/ August 3rd","offer_id":58453096399222,"sku":"THREEMARKS-DIVISO-NESTOR-LASSO-BOURBON-AJI-ADVANCED-NATURAL-FIL-AUG03","price":25.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LateralView_fc27eb4e-5c87-4218-b0f5-4143663c1104.png-cropped.jpg?v=1783525559"},{"product_id":"three-marks-coffee-jhonatan-gasca-wush-wush-colombia","title":"Three Marks Coffee - Jhonatan Gasca Wush Wush | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Jhonatan Gasca Zarza Coffee Bella Vista Wush Wush (Advanced Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍋 Lime • 🍑 Dried Prune • 🌸 Jasmine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jhonatan Gasca (Zarza Coffee)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Bella Vista\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Bruselas, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Wush Wush\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Advanced Washed (Multi-Stage Controlled Fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750–1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Jhonatan Gasca at Bella Vista — a Wush Wush processed through one of the most meticulously layered advanced washed protocols in Colombian specialty coffee. Multiple controlled fermentation stages, clean mountain water washing, and a slow, patient drying protocol produce a cup of vivid citrus, dark fruit, and floral complexity. In the cup: lime, dried prune, and jasmine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eZarza Coffee is a third-generation family enterprise from Bruselas — the Coffee Capital of Huila — guided by heritage and a deep passion for quality. The name \"Zarza,\" linked to the Gasca family surname, symbolises unity and an unwavering commitment to excellence. Since its founding in 2022, Zarza Coffee has refined every stage of production — from selective cherry picking through fermentation and oxidation management — building an international reputation for innovation, traceability, and sustainability.\u003c\/p\u003e\n\u003cp\u003eThe family integrates beekeeping as part of their agricultural ecosystem at Bella Vista, strengthening biodiversity and adding value to the land. Jhonatan Gasca's work has already earned global recognition — most notably through the 2024 World Barista Championship, where Jack Simpson used a Zarza Bella Vista lot in his second-place routine. This Wush Wush is another chapter in that story: a rare Ethiopian Landrace variety, cultivated in the cool highland conditions of Bruselas at 1,750–1,800 MASL, and transformed by advanced processing into something genuinely extraordinary.\u003c\/p\u003e\n\u003cp\u003eWush Wush is a rare Ethiopian Landrace variety first documented in the Wush Wush area of southwest Ethiopia, now cultivated in small quantities in Colombia. Celebrated for its vivid floral character, tropical fruit expression, and extraordinary aromatic intensity, it is particularly responsive to experimental fermentation — qualities Zarza Coffee's advanced washed protocol exploits to remarkable effect.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Advanced Washed process at Bella Vista involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Fully ripe Wush Wush cherries selectively harvested 🌬️ 12–24 hour in-cherry oxidation — Initial aerobic oxidation phase to begin developing aromatic complexity 🔒 48–72 hour anaerobic fermentation — Whole cherries sealed in tanks for controlled anaerobic fermentation to develop fruit-forward aromatics 🔧 Depulping — Outer skin removed after the anaerobic phase 🧪 24–36 hour parchment fermentation — Depulped beans fermented for a further controlled period to enhance sweetness and complexity 💧 Mountain water washing — Thoroughly washed with clean mountain water to remove all residue ☀️ 15–25 day raised-bed drying — Dried slowly on raised beds ⏳ Post-drying rest — Coffee rested after drying to ensure flavour stability and balance\u003c\/p\u003e\n\u003cp\u003eThe multi-stage fermentation — in-cherry oxidation, sealed anaerobic, and post-depulp parchment fermentation — is the defining step. By working across three distinct fermentation phases, Zarza Coffee builds the lime citrus brightness, dried prune depth, and jasmine florality that define this Wush Wush, while the mountain water washing and extended drying rest ensure a clean, balanced, and stable finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA vivid, layered, and beautifully balanced advanced washed Wush Wush from one of Huila's most innovative and internationally celebrated family operations — lime brightness, dried prune depth, and jasmine florality in a cup of exceptional complexity and precision. 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A fully washed AA lot of vibrant blackcurrant, hibiscus, and sugar cane sweetness from over 600 smallholder farmers growing the celebrated domestic Kenyan varieties across a wide altitude range. Classic Nyeri character in every cup. In the cup: blackcurrant, hibiscus, and sugar cane.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGatomboya Factory serves as a central processing station for surrounding smallholder farmers in Nyeri County — each cultivating small plots of land and delivering selectively hand-picked ripe cherries to the factory, where the Cherry Clerk oversees meticulous visual sorting and floating to ensure only dense and ripe cherries proceed to processing. As part of the broader Barichu Farmers' Cooperative Society, Gatomboya provides fair access to processing infrastructure, technical support, and a direct route to market for over 600 member farms.\u003c\/p\u003e\n\u003cp\u003eThe cooperative model promotes long-term sustainability through resilient coffee varieties and responsible soil management, fostering continuous quality improvement through knowledge sharing among farmers year after year. Nyeri County is one of Kenya's most historically celebrated growing regions — sandwiched between the foothills of Mount Kenya and the Aberdare mountain range, with rich red volcanic soils, consistent rainfall, and a stable highland climate that produces coffees of exceptional vibrancy and complexity.\u003c\/p\u003e\n\u003cp\u003eSL28 and SL34, developed by Scott Agricultural Laboratories in the 1930s, form the backbone of Kenya's specialty identity — responsible for the bold blackcurrant acidity and complex fruit character that define the country's finest lots. Batian and Ruiru 11, developed by the Coffee Research Institute of Kenya for disease resistance, contribute additional sweetness and structural complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Fully Washed process at Gatomboya involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe cherries selectively harvested by smallholder farmers and delivered to the factory 🔍 Sorting \u0026amp; flotation — Meticulous visual sorting and floating at intake under the Cherry Clerk's supervision 🔧 Pulping — Cherries pulped before fermentation 🧪 16–24 hour fermentation — Beans fermented for 16 to 24 hours to break down mucilage 💧 Clean water washing \u0026amp; 8–14 hour soak — Thoroughly washed with clean water then soaked for a further 8–14 hours ☀️ Raised-bed drying — Dried on raised beds for approximately 21 days, with frequent raking for even drying and covered during the hottest part of the day and overnight\u003c\/p\u003e\n\u003cp\u003eThe overnight soaking and covered raised-bed drying are the defining steps — the extended soak after washing produces the exceptional brightness and clarity that distinguish Kenyan fully washed coffees, while the careful covering regime during drying ensures slow, even moisture loss that preserves the blackcurrant depth and sugar cane sweetness throughout the 21-day process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA classic and vibrantly expressive fully washed Kenyan AA from one of Nyeri's most cooperatively managed and quality-focused factories — blackcurrant depth, hibiscus florality, and a clean sugar cane sweetness in a well-structured, bright, and deeply satisfying cup. Nyeri County at its most characterful.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Blackcurrant 🌺 Hibiscus 🍬 Sugar Cane\u003c\/p\u003e","brand":"Three Marks Coffee","offers":[{"title":"250g \/ July 1st","offer_id":58232916410742,"sku":"THREEMARKS-GATOMBOYA-AA-RUIRU-11-BATIAN-SL28-SL34-WASHED-250-JUL01","price":18.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ August 3rd","offer_id":58453096431990,"sku":"THREEMARKS-GATOMBOYA-AA-RUIRU-11-BATIAN-SL28-SL34-WASHED-AUG03","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LateralView_3bf73680-68c2-476e-9fdd-72c7b72e6300.png-cropped.jpg?v=1783526116"},{"product_id":"three-marks-coffee-diego-vergara-pink-bourbon-colombia","title":"Three Marks Coffee - Diego Vergara Pink Bourbon | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Diego Vergara Las Flores Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍍 Tropical Fruit • 🍬 Lollipop • 🌿 Rooibos\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Vergara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Las Flores\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Acevedo, Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (Advanced Multi-Stage Fermentation + Thermal Shock)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Diego Vergara at Las Flores — the internationally celebrated family farm in Acevedo run by brothers Diego and Jhoan Vergara, a benchmark in Colombian specialty coffee and the origin of competition-winning lots used in national and international Barista and Brewers Cup championships worldwide. A Pink Bourbon of vivid tropical sweetness, candy-like vibrancy, and an unexpected rooibos tea depth. In the cup: tropical fruit, lollipop, and rooibos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Las Flores is a family-owned coffee farm in Acevedo, Huila — internationally recognised for producing high-quality specialty coffees through continuous innovation in fermentation and processing technique. Led by brothers Diego and Jhoan Vergara, the farm has become a benchmark in Colombian specialty coffee, with its lots featuring in major national and international competition routines and earning the family a global reputation for precision, creativity, and quality. Their approach combines cutting-edge fermentation science with a deep commitment to sustainability and research.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is a variety primarily grown in Huila, genetically identified as Ethiopian Landrace and belonging to the Core Ethiopia group alongside Gesha, Chiroso, Sidra, and Aji. At 1,750 MASL in Acevedo's cool mountain conditions, its characteristic tropical fruit sweetness and vibrant acidity are given full room to develop — and under the Las Flores advanced multi-stage fermentation, they reach a particularly vivid and candy-like expression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Advanced Washed process at Las Flores involves:\u003c\/p\u003e\n\u003cp\u003e💧 Disinfection — Cherries disinfected by immersion in water containing 5% alcohol 🔒 36-hour anaerobic fermentation — Whole cherries fermented anaerobically for 36 hours 🌬️ 12-hour oxidation — Transferred to open tanks for 12 hours of aerobic oxidation 🔧 Depulping — Outer skin removed after the oxidation phase 🔒 Second 36-hour anaerobic fermentation — Depulped beans fermented anaerobically for a further 36 hours to enhance aromatic complexity 🌡️ Thermal shock — Hot water at 50°C followed by cold water at 20°C for 30 minutes, locking in aromatic and volatile compounds developed during fermentation 🌬️ Sealed dehumidifier drying — Dried in a sealed stainless steel dehumidifier for 36–40 hours until reaching 11% moisture content ⏳ One-week stabilisation — Coffee rested for one week after drying to fully stabilise the profile\u003c\/p\u003e\n\u003cp\u003eThe dual anaerobic fermentation and thermal shock are the defining steps — by fermenting twice in sealed anaerobic conditions with an oxidation phase between, then locking the resulting compounds through thermal shock, Diego builds the tropical fruit vibrancy and lollipop candy sweetness that define this lot, while the sealed dehumidifier drying and extended rest ensure an exceptionally stable and consistent final cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA vivid, candy-forward, and compellingly layered advanced washed Pink Bourbon from one of Huila's most celebrated and competition-proven family farms — tropical fruit brightness, lollipop sweetness, and a warm rooibos tea depth in a well-defined and deeply enjoyable cup. The Vergara brothers' Las Flores at its most playful and expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍍 Tropical Fruit 🍬 Lollipop 🌿 Rooibos\u003c\/p\u003e","brand":"Three Marks Coffee","offers":[{"title":"250g \/ September 1st","offer_id":58791646167414,"sku":"THREEMARKS-FLORES-DIEGO-VERGARA-PINK-BOURBON-WASHED-SEP01","price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LateralView_d72efa75-3661-44b7-abbf-8e98d1aaa75c.png-cropped.jpg?v=1783526380"},{"product_id":"three-marks-coffee-aponte-honey-caturra-colombia","title":"Three Marks Coffee - Aponte Honey Caturra | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Aponte Community Caturra (Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍊 Orange • 🍎 Red Apple • 🍯 Honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Aponte Inga Community — Resguardo Inga Aponte\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Nariño, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,150 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Inga community of Aponte — descendants of the ancient Inca civilisation, farming Caturra at 2,150 MASL on the volcanic slopes of Galeras Volcano in Nariño. A community that transformed its region from conflict and illicit cultivation into a celebrated specialty coffee story. Dried on raised solar beds with mucilage intact, in a cool, high-altitude climate ideal for slow, even honey processing. In the cup: orange, red apple, and honey.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Inga community of Aponte lived in relative isolation in Colombia's southern mountains for centuries. In the 1990s, their territory became deeply affected by violence and illegal poppy cultivation linked to armed groups and drug trafficking. Over the following decade, the community made a remarkable transformation — replacing illicit crops with high-quality coffee production, and reclaiming their land and their future through agriculture.\u003c\/p\u003e\n\u003cp\u003eToday, Inga families cultivate Caturra at around 2,150 MASL in the Resguardo Inga Aponte, enriched by the volcanic soils of the active Galeras Volcano. The combination of extreme altitude, volcanic fertility, and the cool Nariño climate produces an exceptionally sweet and complex coffee — and the community's investment in honey processing and raised solar-bed drying infrastructure reflects both their commitment to quality and a responsible approach to water conservation.\u003c\/p\u003e\n\u003cp\u003eSince 2015, Ally Coffee has partnered with the Inga community to support sustainable production and help showcase the resilience and innovation of Nariño's coffee families to the world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey process at Aponte involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe Caturra cherries carefully hand-harvested on small family farms 🔧 Depulping — Outer skin removed while the sweet mucilage layer is left intact on the bean ☀️ Raised solar-bed drying — Coffee dried slowly on stacked raised solar beds with mucilage intact\u003c\/p\u003e\n\u003cp\u003eThe cool climate and high altitude of Aponte are the defining step — at 2,150 MASL, the slow, even drying conditions that the Galeras Volcano region provides are ideal for honey processing, reducing water use while building the orange sweetness, red apple brightness, and warm honey body that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA sweet, rounded, and beautifully expressive honey Caturra from one of Colombia's most compelling community transformation stories — orange and red apple fruit sweetness with warm honey depth, in a clean, versatile cup that works equally well as a filter or espresso. The Inga community's Aponte, in every sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍊 Orange 🍎 Red Apple 🍯 Honey\u003c\/p\u003e","brand":"Three Marks Coffee","offers":[{"title":"250g \/ July 1st","offer_id":58232986435958,"sku":"THREEMARKS-APONTE-INGA-CATURRA-HONEY-250-JUL01","price":15.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ August 3rd","offer_id":58453096268150,"sku":"THREEMARKS-APONTE-INGA-CATURRA-HONEY-AUG03","price":15.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LateralView.png-cropped.jpg?v=1783526701"},{"product_id":"three-marks-coffee-el-zorro-yellow-caturra-washed-peru","title":"Three Marks Coffee - El Zorro Yellow Caturra Washed | Peru","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003ePeru — José Manuel Silva El Zorro Yellow Caturra (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Blackberry • 🍦 Vanilla • 🌿 Clove\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e José Manuel Silva\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Zorro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Callayuc, Cutervo, Cajamarca, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Yellow Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (48hr+ Fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom José Manuel Silva at the El Zorro farm in Callayuc — part of the El Zorro Project, an initiative born from trust, community, and the remarkable potential of one of Peru's most exciting and emerging coffee-growing areas. A washed Yellow Caturra of clean character and unexpected depth. In the cup: blackberry, vanilla, and clove.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe El Zorro Project takes its name from a beloved community figure in the district of Callayuc, affectionately nicknamed \"El Zorro\" — The Fox — whose story helped build the trust and relationships between local farming families and the Cultivar team that made this project possible. Nestled in the mountains of northern Peru's Cajamarca region, Callayuc benefits from fertile soils, high elevations, and the abundant water that flows from the cloud forests of Cutervo — a landscape shaped by the Andes and protected by the Cutervo National Park.\u003c\/p\u003e\n\u003cp\u003eJosé Manuel Silva represents the dedication of the farming families behind El Zorro: smallholder producers cultivating coffee amid rich biodiversity and breathtaking natural surroundings, committed to quality in one of Peru's most rapidly emerging specialty coffee districts.\u003c\/p\u003e\n\u003cp\u003eYellow Caturra — a natural mutation of the Bourbon-derived Caturra first identified in Brazil — has been a reliable and well-regarded presence in Peruvian highland growing regions for decades. At 1,800 MASL in Callayuc's cloud forest environment, and under more than 48 hours of fermentation, it delivers a cup of clean structure, unexpected spice, and gentle fruit depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at El Zorro involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Yellow Caturra cherries carefully hand-picked at peak ripeness 🔧 Depulping — Outer skin removed before fermentation 🧪 48hr+ fermentation — Beans fermented for more than 48 hours, allowing the mucilage to break down naturally and enhancing clarity and aromatic depth in the cup 💧 Washing — Thoroughly washed with clean water after fermentation ☀️ Sun drying — Dried under the sun for 7–15 days until reaching optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe extended 48hr+ fermentation is the defining step — a longer-than-conventional fermentation period that builds the blackberry depth and vanilla and clove aromatic complexity that give this Yellow Caturra its unexpected character, while the thorough washing and sun drying preserve the clean, well-structured clarity that runs through to the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean, characterful, and unexpectedly complex washed Yellow Caturra from one of Cajamarca's most community-rooted and emerging specialty projects — blackberry fruit depth, vanilla warmth, and a distinctive clove note in a well-structured cup that speaks of the cloud forest landscape and the trust that brought El Zorro to life.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Blackberry 🍦 Vanilla 🌿 Clove\u003c\/p\u003e","brand":"Three Marks Coffee","offers":[{"title":"250g \/ July 1st","offer_id":58233029460342,"sku":"THREEMARKS-ZORRO-JOSE-MANUEL-YELLOW-CATURRA-WASHED-250-JUL01","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LateralView_38ed8b9d-ae47-48d9-b716-099d48ddccea.png-cropped.jpg?v=1783526980"},{"product_id":"three-marks-coffee-petalo-solar-colombia","title":"Three Marks Coffee - Pétalo Solar | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Pétalo Solar Smallholder Farmers Colombia \u0026amp; Castillo (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍎 Red Apple • 🍊 Orange Zest • 🍫 Dark Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Smallholder Farmers — InConexus de Café\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProject:\u003c\/strong\u003e Pétalo Solar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tolima, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Colombia \u0026amp; Castillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600–2,040 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e Organic \/ EUDR Compliant\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Pétalo Solar project in Tolima — a sustainably sourced, fully traceable, organic certified specialty coffee bringing together smallholder farmers from one of Colombia's most biodiverse and ideal growing regions. Traditional washed processing, volcanic soils, and a genuine commitment to community and sustainability in every cup. In the cup: red apple, orange zest, and dark chocolate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePétalo Solar is a specialty coffee project born from a partnership between smallholder farmers in Tolima and InConexus de Café, an organisation dedicated to providing farmers with technical support, training, and access to international specialty markets while maintaining full traceability and environmentally responsible farming practices. Grown at high altitude in volcanic soils across one of Colombia's most biodiverse regions, the project reflects both the natural richness of Tolima and a genuine commitment to sustainable agriculture and rural community development.\u003c\/p\u003e\n\u003cp\u003eEvery farm in the Pétalo Solar network delivers coffee that meets Organic and EUDR standards — a commitment to transparency and responsibility that runs from the field to the dry mill, where the parchment coffee is hulled, sorted, and prepared for export following strict organic-compliant protocols.\u003c\/p\u003e\n\u003cp\u003eColombia and Castillo — both Cenicafé-developed varieties bred for disease resistance and consistent quality — provide the reliable, well-structured foundation that makes Pétalo Solar such an approachable and versatile everyday coffee. At 1,600–2,040 MASL in Tolima's volcanic landscape, they deliver the red apple and orange brightness and dark chocolate depth that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Traditional Washed process at Pétalo Solar involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Only fully ripe cherries hand-picked and carefully selected before processing 🔧 Pulping — Cherries pulped before fermentation 💧 12–36 hour water fermentation — Beans fermented in water for 12 to 36 hours 💧 Thorough washing — Washed thoroughly after fermentation to remove all residue ☀️ Raised-bed sun drying — Dried on raised beds under the sun with constant monitoring to ensure even drying and consistent quality\u003c\/p\u003e\n\u003cp\u003eThe thorough washing and monitored raised-bed drying are the defining steps — by fermenting cleanly and drying with care, the process allows the natural character of Tolima's volcanic terroir and the Colombia and Castillo varieties to express themselves with the clarity, sweetness, and balance that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean, balanced, and approachable washed lot from one of Colombia's most biodiverse growing regions — red apple brightness, orange zest freshness, and a dark chocolate warmth in a versatile, well-structured cup that works equally well as a filter or espresso. The Pétalo Solar project in every sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍎 Red Apple 🍊 Orange Zest 🍫 Dark Chocolate\u003c\/p\u003e","brand":"Three Marks Coffee","offers":[{"title":"250g \/ July 1st","offer_id":58233120031094,"sku":"THREEMARKS-PETALO-SOLAR-COLOMBIA-CASTILLO-WASHED-250-JUL01","price":14.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ August 3rd","offer_id":58453096333686,"sku":"THREEMARKS-PETALO-SOLAR-COLOMBIA-CASTILLO-WASHED-AUG03","price":14.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LateralView_4e4e05db-533b-4267-a2f9-025021b1d03c.png-cropped.jpg?v=1783527540"},{"product_id":"three-marks-coffee-kamavindi-kamathura-washed-kenya","title":"Three Marks Coffee - Kamavindi Kamathura - Washed | Kenya","description":"\u003ch3\u003e\u003cstrong\u003eKenya — Kamavindi Coffee \"Kamathura\" Batian, Ruiru 11, SL28, SL34 (Washed)\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eTastes Like — 🫐 Raspberry • 🍵 Black Tea • 🍮 Crème Brûlée\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Kamavindi Coffee (Smallholder Farmers)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eWashing Stations:\u003c\/strong\u003e Kathande, Kanja, Miiri and Giakanja Factories\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Embu, Kenya\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Batian, Ruiru 11, SL28, SL34\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1650–1800 MASL\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eSuggested for:\u003c\/strong\u003e Espresso \/ Filter\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g \/ 1kg\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eKamathura is a name coined from two words: \"KAMA\" for Kamavindi, and \"THURA,\" which means \"select\" or \"selection\" in the native languages around Mount Kenya. Kamathura, therefore, means \"Kamavindi's Selection\"—a lot thoughtfully created with quality in mind.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eKamavindi Coffee is a family run business in Embu, Kenya, founded in 1958 and now operating its own training centre and cupping lab. Through their Kamavindi Coffee Lab initiative, they train cooperative societies and factories on processing and post-harvest practices, as well as help them connect directly to international buyers.\u003c\/p\u003e\u003cp\u003eEach individual component of this lot is cupped, graded and selected based on profile and score, with only those meeting strict standards included. Farmers whose coffees are selected are then offered a premium for that quality, reflecting Kamavindi's commitment to rewarding excellence at the smallholder level.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process across Kathande, Kanja, Miiri and Giakanja Factories involves:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e🍒 \u003cstrong\u003eHand-Picking\u003c\/strong\u003e — Only ripe red cherries delivered to each factory\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e👁️ \u003cstrong\u003eSorting and Floating\u003c\/strong\u003e — Density sorting before pulping\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🔧 \u003cstrong\u003eEvening Pulping\u003c\/strong\u003e — Pulping takes place in the evening after sorting is completed\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🧪 \u003cstrong\u003eFirst Fermentation\u003c\/strong\u003e — 20 hours dry fermentation\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🚿 \u003cstrong\u003eIntermediate Wash\u003c\/strong\u003e — Removes mucilage between fermentation stages\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🧪 \u003cstrong\u003eSecond Fermentation\u003c\/strong\u003e — A further 20–24 hours in fermentation tanks\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🚿 \u003cstrong\u003eFinal Washing and Grading\u003c\/strong\u003e — Thorough washing following second fermentation\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — 14–21 days, depending on weather\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis meticulous double fermentation process, combined with strict lot selection, creates the refined balance of fruit and richness that defines Kamathura.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBright raspberry leads the cup, layered with delicate black tea and a rounded crème brûlée sweetness. A thoughtfully selected lot from smallholder farmers across Embu, reflecting Kamavindi's rigorous quality standards and decades of commitment to their farming communities.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e🫐 \u003cstrong\u003eRaspberry\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🍵 \u003cstrong\u003eBlack Tea\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e🍮 \u003cstrong\u003eCrème Brûlée\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Three Marks Coffee","offers":[{"title":"Filter \/ 250g \/ August 31st","offer_id":58791646495094,"sku":"THREEMARKS-KAMATHURA-KAMAVINDI-WASHED-FIL-250G-AUG31","price":14.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FrontalView_411699e9-29cc-4752-8779-73ed7a132627-cropped-cropped.png?v=1786715392"},{"product_id":"three-marks-coffee-iria-ini-kiamwangi","title":"Three Marks Coffee - Iria‑Ini Kiamwangi Dbl Fermentation Washed | Kenya","description":"\u003cp\u003e\u003cstrong\u003eKenya — Iria-Ini FCS Kiamwangi Factory Batian, Ruiru 11, SL28 \u0026amp; SL34 (Double Fermentation Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Blackcurrant • 🍈 Pink Grapefruit • 🍯 Honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Iria-Ini Farmers' Cooperative Society (smallholders)\u003c\/li\u003e\n\u003cli\u003eWashing Station: Kiamwangi Factory\u003c\/li\u003e\n\u003cli\u003eRegion: Mathira Constituency, Nyeri County, Kenya\u003c\/li\u003e\n\u003cli\u003eVarietal: Batian, Ruiru 11, SL28 \u0026amp; SL34\u003c\/li\u003e\n\u003cli\u003eProcess: Double Fermentation Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,700–1,900 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eIria-Ini means \"place of milk\" in the local language, speaking to the region's fertility and agricultural abundance. This lot from the Kiamwangi Factory, one of three washing stations operated by the Iria-Ini FCS, delivers blackcurrant and pink grapefruit brightness with a honeyed sweetness. In the cup: blackcurrant, pink grapefruit, and honey.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eThe Kiamwangi Factory serves hundreds of smallholder farmers in Mathira Constituency, Nyeri County — some with as few as 100 coffee trees — who deliver their cherries on foot or by motorcycle (boda boda). Kiamwangi is one of the cooperative washing stations supported by Kamavindi Coffee Lab, which works with Iria-Ini FCS to train producers on processing and post-harvest practices, helping them access direct international markets. The relationship with Kamavindi began in 2026, drawn by their commitment to transparency, quality, and community education.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot uses the Kenyan Double Fermentation Washed method, a meticulous variation of traditional washing designed to enhance clarity and complexity. After selective handpicking and flotation sorting, ripe cherries are pulped the same day of harvest. The coffee undergoes an initial 36-hour dry fermentation, followed by an intermediate wash and a second fermentation in clean water, refining cleanliness and flavour definition further. The parchment is then thoroughly washed in channels, with a possible soaking stage in clean water to stabilise the coffee, before drying slowly on raised African beds for 14 to 21 days with frequent turning and protective covering.\u003c\/p\u003e\n\u003cp\u003eThe double fermentation — first dry, then in clean water — is the defining step. It's what builds the clean blackcurrant and grapefruit clarity that define this cup, finishing on a honeyed sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eClean and bright — blackcurrant and pink grapefruit lead, with a honeyed sweetness rounding out the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🫐 Blackcurrant 🍈 Pink Grapefruit 🍯 Honey\u003c\/p\u003e","brand":"Three Marks Coffee","offers":[{"title":"Omni \/ 250g \/ August 31st","offer_id":58787467559286,"sku":"THREEMARKS-IRIA-INI-KIAMWANGI-RUIRU-11-BATIAN-SL28-SL34-WASHED-250G-AUG31","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FrontalView_401f5351-7f3b-4235-94e1-96de9828039b-cropped.png?v=1789999051"},{"product_id":"three-marks-coffee-bookkisa-washed-74110-74112-ethiopia","title":"Three Marks Coffee - Bookkisa Washed 74110 \u0026 74112 | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eEthiopia — Sookoo Coffee Weessi Station Gibirinna 74110 \u0026amp; Serto 74112 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌼 White Flowers • 🍐 Pear • 🌿 Cardamom\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Smallholder Farmers (Sookoo Coffee, Ture Waji)\u003c\/li\u003e\n\u003cli\u003eWashing Station: Weessi\u003c\/li\u003e\n\u003cli\u003eRegion: Guji, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: Gibirinna 74110 \u0026amp; Serto 74112\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,000–2,150 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eFrom Sookoo Coffee's Weessi station in the Guji highlands — white floral aromatics lead, with pear sweetness and a distinctive cardamom spice. 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Beyond producing exceptional coffee, Sookoo pays premium prices for high-quality cherries, provides agronomic training, offers pre-harvest financial support, and invests in community initiatives such as schools and local infrastructure — while also promoting greater employment opportunities for women at its processing stations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eFully ripe cherries are pulped using a Penagos Eco-Pulper, then fermented and soaked in water for 12 hours before moving to drying tables. The Penagos Eco-Pulper revolutionised wet coffee processing by dramatically reducing water consumption through mechanical depulping and demucilaging — using just 0.2 litres per kilogram of cherry, compared to several litres in traditional processing, while delivering greater consistency and precision.\u003c\/p\u003e\n\u003cp\u003eThe Eco-Pulper's low-water mechanical processing is the defining step here — it's what allows for such consistent, precise processing, building the clean white floral and pear character behind the distinctive cardamom spice that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eFloral and spiced — white flowers lead, with pear sweetness through the middle and a distinctive cardamom note on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🌼 White Flowers 🍐 Pear 🌿 Cardamom\u003c\/p\u003e","brand":"Three Marks Coffee","offers":[{"title":"Omni \/ 250g \/ August 31st","offer_id":58787484893558,"sku":"THREEMARKS-WEESSI-BOOKKISA-AND-74112-74110-WASHED-250G-AUG31","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FrontalView_92fd7e3c-062a-44d1-ab77-b01effb68041.png-cropped.png?v=1789999414"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/logo-mmm-white.webp?v=1786637204","url":"https:\/\/sigmacoffee.co.uk\/collections\/three-marks-coffee.oembed?page=2","provider":"Sigma Coffee UK","version":"1.0","type":"link"}