The days are shorter, well it is darker longer! Winter is upon us. But not to worry, Bean Bros will bring the cheer and help you brighten your day with tasty coffee, and if you visit our webstore, we can also help you with the right equipment to get the most from your beans or even help you with your Christmas shopping!
This month we feature Three Marks Coffee from Barcelona. They shared some insights for us on running a specialty roastery. Please enjoy!
Who makes up the team?
I (Marco De Rebotti) am responsible for everything related to coffee and the product. Marco Pacagnella (Italy) handles design, while Marc Aguyé (Catalonia) is our business developer. Additionally, our team includes members focused on finance, human resources, logistics, roasting, and barista duties. In total, we have 17 people on our team.
What is the story behind the name?
The name came about after several attempts. The three of us share the same name, so we decided to name the company after ourselves!
Achievements that make you proud?
Our company is well-recognized in the industry, and we are moving in a sustainable direction.
Objectives that you are focussed on making happen?
We are committed to being as sustainable as possible in everything we do, and we are actively working on this with our team of experts. Our goal is to operate as an organic business in whatever direction we pursue.
What factors are important for you in selecting producers to work with but also to learn from and support them?
First and foremost, the human factor is important to us. Once we ensure this, everything else follows naturally. We provide our feedback to help achieve better harvests year after year, and they adapt this to their century-old traditions.
How is the coffee community in your area?
In Barcelona, the coffee community is continually growing, and I believe it has a lot of quality and great potential for the future. Young baristas and roasters are emerging, bringing a fresh and innovative vibe to the scene.
What do you enjoy about international events and competition?
For us, participating in international events and competitions is a vital way to share our ideas with others in the industry from different countries. Competitions help raise the standard among competitors, so I am very supportive of them.
How do you find the challenge of running a café and a roastery?
It’s fantastic and very stimulating for us. At first, it was intense, but once you get organized, it almost runs itself!
Great selection for this month, for each of the coffee being featured please could you share some detail.
There are three coffees with different profiles, and you could enjoy all three at different times throughout the day. For the morning, the Gure Kesso Ethiopia offers floral and delicate notes. For mid-morning, the Kenya Thunguri provides a boost with its subtle acidity, while the Uraga Raro Ethiopia Natural, perfect for the afternoon, features spiced notes.
Any closing remark you would like to make to our subscribers?
Our mission is to introduce as many people as possible to the wonderful world of coffee, all while respecting the entire supply chain.
COFFEE SELECTION:
Gure Kesso - Ethiopia - Washed
Plum, Lime Curd, Dried Cranberry
Suggested for Filter & Espresso
Gure Kesso is a standout coffee from Telila, a young but respected washing station in Western Ethiopia known for its meticulous drying process that yields exceptionally clean and clear flavors. Unique to Telila is its rare practice of separating coffee lots by kebele upon arrival, setting it apart in the Ethiopian coffee scene. This year, Telila sourced cherries from the Gure Kesso kebele for the first time, and the quality of this lot is impressive, showcasing the unique characteristics of this region.
Thunguri Nyeri AB- Kenya - Washed
Honey, Grapefruit, Blueberry.
Suggested for Filter & Espresso
The Thunguri Factory in Karatina, Kirinyaga County, serves over 1,095 smallholder farmers as part of the Kibirigwi Farmers' Cooperative Society, a crucial network in Kenya’s coffee landscape. Renowned for Kenyan varieties like SL-28, SL-34, Ruiru-11, and Batian, these farms focus on drought-resistant and high-yield beans. After careful handpicking, cherries undergo precise sorting, 16-24 hour fermentation, and a 24-hour soak in clean water to enhance flavor. Finally, the beans are sun-dried on raised beds for up to 15 days, creating an AB Grade coffee that reflects the dedication of Kenya’s smallholder coffee farmers.
Uraga Rago - Ethiopia - Natural
Candy, Caramel, Red Fruits.
Suggested for Filter & Espresso
This coffee was sourced from SNAP Specialty Coffee, founded by Negusse Debela, who operates washing stations across Ethiopia's Gedeo Zone and partners with others in Guji and West Arsi. Produced by over 700 smallholders in the Raro Boda kebele of Guji’s Uraga district, this coffee highlights the unique flavors of Ethiopia’s diverse regions. Local farmers cultivate landrace and selected varieties, handpicking ripe cherries that are then traditionally processed naturally. This meticulous process ensures the coffee embodies the rich, vibrant flavors that Ethiopian coffees are celebrated for.
