Guatemala - La Pila

About This Coffee

This coffee is from Finca Rosma in Palmira, Huehuetenango, Guatemala, grown at altitudes between 1710-1880 meters. The varieties are Red Bourbon and Caturra, with some plants over 60 years old. It is washed processed with fermentation lasting 40-48 hours, washed in spring water through a 30-meter channel, and dried on patios for 3 days followed by 6-8 days in African drying beds inside a greenhouse until reaching 11.5% moisture. The plantation is shaded with careful management to provide optimal ventilation and light. Flavor notes include red apple, syrup, and vanilla. Harvest year is 2025.

Origin

Huehuetenango (Guatemala)

Flavor Notes

Maple Syrup, Vanilla, Red Apple

Roast Level

—

Processing

Washed

Typology

Arabica

Caturra, Red Bourbon

Buy from Roaster

Three Marks Coffee

The name is a play on its founders: Marc Aguye, Marco Paccagnella, and Marco De Rebotti, three friends who all share variations of the same first name. Marc and Marco De Rebotti had worked together at Nomad Coffee, while Marco Paccagnella was a regular customer who happened to work in an office above the Nomad space. They launched Three Marks in Barcelona's Fort Pienc neighborhood in 2018. De Rebotti, an Italian who handles all things coffee and roasting, spent three and a half years at his previous operation absorbing skills before taking the leap. The interiors are deliberately minimal: high ceilings, giant windows, and Marzocco Modbar machines at the bar. Three Marks collaborates closely with producers in Colombia, Ethiopia, and Kenya, and offers extraction through V60, Chemex, Aeropress, espresso, and cold brew. The team believes 90 percent of people in the coffee industry are good people, and that the specialty community grows best together.

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