Three Marks Coffee

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

From the Alvarado Fonseca family at Los Tonos farm, processed at Microbeneficio Corazón de Jesús (est. 2015), part of the Bandera Azul sustainability programme. Controlled lactic fermentation in mucilage guided by native microorganisms, then slow-dried on raised beds and patios for 6–8 weeks. Clean and bright with floral accents.

Stone fruits, pear & raisins

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

From the Nano Challa Farmers Cooperative, founded in 2004 by 25 farmers from Agaro and well known for its high-quality Jimma coffees. Hand-picked ripe cherries, pulped, fermented 12–24 hours, washed, and dried on raised beds for 10–15 days. A distinctive and elegant Jimma expression.

Raisins, lime & marzipan

From Wako Jegso of the Lemlem Ejersa farmer group in Yirgacheffe. Cherries hand-sorted at peak ripeness and dried on raised beds for up to three weeks with careful airflow management. Alongside coffee, Wako practises diversified agriculture — fruit cultivation and beekeeping. Floral and fruit-forward at its finest.

Rose, apricot jam & berry

From Los Suspiros — an estate established in the 1930s by Don Juan Palacios, spanning 70 hectares in Huehuetenango. The team cups every lot before deciding on processing, resulting in a syrupy, fruit-forward natural with ripe mango, red cherry, and floral hints with a clean, crisp finish.

Blueberry, red fruits & grapes

From Finca Rosma in Huehuetenango — a field with 60+ year-old Bourbon and Typica plants alongside newer Red Bourbon and Caturra. Hand-picked same-day, pulped, fermented 40–48 hours, washed in a spring water channel, patio-dried 3 days, then greenhouse-dried to 11.5% moisture. Traditional craft at altitude.

Red apple, syrup & vanilla

From Ángel Arturo Paz Ramírez at Finca El Itacayo in Santa Bárbara. Grown under natural shade with ecological management. Hand-selected for full maturity, fermented in barrels, washed in stainless steel tanks, and dried in a solar house at controlled temperatures below 40°C. Clean, sweet, and precise.

Stone fruits, cinnamon & sugar cane