{"title":"Three Marks Coffee","description":"","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":"April 20th","offer_id":57745637114230,"sku":"THREEMARKS-JOSEDIAZ-W-PACAMARA-APR20","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"May 11th","offer_id":57921634632054,"sku":"THREEMARKS-JOSEDIAZ-W-PACAMARA-MAY11","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":true}],"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":true}],"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":"Default Title","offer_id":57745637540214,"sku":"TMC-CORAZON-W-F1","price":20.0,"currency_code":"GBP","in_stock":false}],"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 \/ May 11th","offer_id":57918400430454,"sku":"THREEMARKS-MUTANA-W-RB-MAY11","price":17.0,"currency_code":"GBP","in_stock":true}],"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":true}],"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":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":true}],"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}],"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. 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