Three Marks Coffee

Orange, red apple, honey

From Paulo Alfonso de Resende's Fazenda Santa Clara in Minas Gerais. Machine-harvested ripe cherries dried on patios without water contact, then mechanically finished at 35–40°C for uniform moisture. Smooth, sweet, and consistent — Three Marks' accessible everyday espresso.

Almond, apricot & vanilla

Smooth, sweet

Tropical fruit, lollipop, rooibos

Red grapes, almond oil, hibiscus

From Mario and "La Geña" Cristiani's Castelgazzo — an agroecological and forestry project inside the Trifinio Biosphere Reserve. Fermented 72 hours, washed, and slowly dried on raised beds under covered natural shade structures. Rich and fruit-forward with a silky caramel finish.

Dried fruits, black plum & milk caramel

From José Díaz's Finca El Volcán in Chalatenango. Ripe cherries pulped and fermented in sealed anaerobic tanks, then slowly dried on three-tier raised beds for an average of five weeks. Complexity and spice from the anaerobic protocol — apricot sweetness, dried berry depth, and a warming clove finish.

Apricot, dried berries & clove

Blackcurrant, hibiscus, sugar cane

Lime, dried prune, jasmine

From Kamavindi Coffee, a family-run business in Embu founded in 1958, sourced from smallholder farmers across the Kathande, Kanja, Miiri and Giakanja washing stations. "Kamathura" combines "Kama" (Kamavindi) with "thura" — Mount Kenya dialect for "select" — reflecting cupped and graded lots that meet strict quality standards, with farmers paid a premium for the best.

Raspberry, black tea, crème brûlée

Tropical fruits, banana, camomile

Citrus lemon, caramel, grape

Ripe berries, tropical fruit, cocoa

Red apple, orange zest, dark chocolate