Before introducing Three Marks and this coffee, GUSTATORY's curators have noticed some incredible natural coffees coming out of Colombia of late. Discussing this with various roasters at several recent coffee events, it is something that hasn't gone unnoticed. As such, we welcome such a delight as Stories' special guest coffee #002.
Another roaster emerging from the vibrant Spanish speciality coffee scene, Three Marks are a distinctive and innovative roaster based in Barcelona. Whilst we are not sure what the origin of their name is, we can guarantee that they’ll leave their mark on you. Well, three to be precise. One on your pallet for their expertly roasted coffee, one on your head for their ethically sourced seasonal coffees and one on your heart for the love and care they take in sourcing and roasting coffee for you.
The farm is located in the heart of El Eje Cafetero (the so-called "Coffee Zone") in Calarca, Quindio, at the altitude of 1,750 masl. At El Placer, sustainable farming is practiced, for example by avoiding hebicides and cutting weeds every two months. Soil health is a priority, and taking good care of it results in healthy plants and contributes to great flavour profiles. Sebastian has access to a well-equipped microbiological laboratory, crucial for the El Placer farm in developing innovative and exotic coffees.
This very special lot of Pink Bourbon is produced on Finca El Placer by Sebastian Ramirez, a fourth-generation coffee producer, who has been running his family estate for over a decade.
Sebastian Ramirez’s farm produces Pink Bourbon, Geisha and Wush Wush, and focuses his attention in the fermentation process stage and for this he works closely with Q-graders and Q-Processing professionals who follow the fermentation processes closely. This coffee was sourced by a collaboration between 4 parties. Hernan Cabra, a recognised Q-processer who works in Colombia, Cata Export from Colombia, Makicuna Coffee and Coffee Farm El Placer. This coffee is processed by double anearobic fermentation and carbonic maceration.
Strawberry / Eucalyptus / Kola Nut
- Harvest and classification ( 95% ripe and 5% semi-ripe).
- Placed into tanks to go through an anearobic fermentation for 100 hours with a constant temperature of 18 °C. CO2 is injected into the tanks.
- Coffee is pulped and goes through a second anearobic fermentation for 72 hours with CO2.
- A Mosto or lactic acid obtained from bacteria is added at this stage as well as a culture of bacteria from trees from El placer. This culture is obtained by isolating certain bacteria that live in plants.
- First drying phase in ‘Elda’ (drying structure) for approximately 20 days at a temperature of 40 C and humidity of 25%.
- Second drying phase in a Parabolic drying polytunnel for approximately 5 days.
- After the coffee has reached the desired humidity and has stabilised, the parchment coffee is threshed and selected by hand to then be packed and shipped.