Santa Clara shows notes of almond, apricot, and vanilla. It comes from producer Paulo Afonso de Resende at Fazenda Santa Clara in Oliveira, Campo das Vertentes, Brazil, grown at 1100 masl, and is a Yellow Catucaí, naturally processed, harvested between December 2024 and January 2025. Cherries are harvested by machines adjusted to pick mostly ripe fruit following each varietal's maturation cycle, then forwarded immediately to paved drying patios, skipping the wet mill; with no water contact, this avoids potential fermented tastes developing. On the patios the beans are spread thinly to increase sunlight exposure and speed drying, and at around 20% moisture content they move to mechanical dryers preset at around 35–40°C, allowing a planned drying curve and greater uniformity across the lot. Paulo Afonso de Resende grew up in the countryside of Minas Gerais watching his father's work in coffee production, and after becoming an engineer purchased Fazenda Santa Clara in 1993; with the help of experts and coworkers he developed a long-term plan for the farm, which is now recognized in the region for producing quality coffees, and he continues to invest in infrastructure and improved working conditions for employees.
Recommended for
Flavors
Roast & tastes
Origin
Single origin
🇪🇸 Barcelona, Barcelona, Spain
Founded in 2018 near Barcelona's city center, Three Marks Coffee emerged from the serendipitous encounter of three like-minded individuals with similar names and shared ambitions. The roastery takes its name from co-founders Marc Aguyé (Happy Manager overseeing store management), Marco Paccagnella (brand marketing), and Marco De Rebotti (coffee operations), who originally met when Aguyé and De Rebotti worked together at the renowned Nømad Coffee roastery, with Paccagnella joining after working in an office above their previous workplace. Marco De Rebotti's coffee journey began during his time as a hairdresser in London in the early 2000s. Feeling isolated as a foreigner, he spent countless hours in cafés where a single exceptional cappuccino sparked his passion for coffee. This moment connected him to childhood memories of harvesting vegetables with his grandmother, leading him to describe coffee as offering "a chance to go back to my roots." After moving to Barcelona and struggling to find direction, De Rebotti committed himself entirely to coffee, spending three and a half years at a local coffee shop that served as his academy. There he gained comprehensive experience from roasting to customer service to cupping, while simultaneously working at a coffee bar to develop faster brewing skills. This dedication reflected his belief that coffee provided the sense of belonging he couldn't find in hairdressing. Three Marks Coffee operates on the philosophy that good people create good vibes, serving all customers with equal warmth while building friendly relationships across all demographics. Their recruitment prioritizes personality over technical skills, believing coffee knowledge can be taught but character cannot. The team gathers for workshops once or twice weekly, followed by shared meals that strengthen relationships and foster pride in being part of Three Marks. The company's approach reflects De Rebotti's belief that the specialty coffee community should grow together rather than remain isolated. With over 10,000 Instagram followers and a dedicated local customer base, Three Marks aims to deliver excellence in every aspect—from customer service and coffee taste to presentation and atmosphere—while maintaining their mission to create a special café that performs every element to perfection.