The August Edition is another stupendous lineup, perfectly reflecting our premium Coffee Club, where every selection is chosen for its rarity, quality, and exclusivity. From a limited-edition natural Ecuador Batian and a stunning Colombia Gesha to the first roaster all the way from Indonesia!

(Barcelona, Spain)

Founded in 2018 in Barcelona's Fort Pienc neighborhood, Three Marks Coffee is the creation of three friends—Marc and two Marcos—whose shared passion for exceptional coffee inspired both the roastery and its name. With backgrounds in specialty coffee and a focus on quality at every stage, they source outstanding coffees by producers from all over the world. Their bright minimal café has become a favourite among locals, offering expertly brewed coffee, and a relaxed atmosphere that invites visitors to stay awhile.

We've featured Three Marks before, but our upgraded Coffee Club now has a coffee from their Limited Edition range. This rare natural Batian from one of Ecuador's top producers offers remarkable depth with vibrant red grape, floral hibiscus, and silky almond richness.

(Amsterdam, The Netherlands)

Founded by Kaho and Mitchell, Sango is a welcoming micro-roastery in Amsterdam with a passion for exceptional coffee and the people behind it. The team work closely with producers and like-minded importers to source ethically traded coffees, roasting each one with a light profile to let its natural character shine. With a constantly changing lineup that celebrates coffee's seasonality, Sango loves introducing drinkers to new origins and flavours as well as serving local coffee connoisseurs with top class competition coffees.

We're always delighted to feature Sango, and this standout Colombia Gesha 'Las Marias' is from their exceptional ‘Pearls’ range-a first for us! Silky and effortlessly elegant, it opens with sweet orange blossom, delicate creaminess and subtle nutty notes, delivering a beautifully refined and balanced cup.

The farm is located in Pijao, Quindio, a very small town in the heart of the Andes Mountains. The producer Jose is known for using unique processing techniques, to enhance the coffee's natural flavour, prioritizing sustainability in every step of his process.

The cherries are processed at a drying station at La Clarita, where the cherries are pulped and placed into closed tanks for 24hr anaerobic fermentation. The cherries are then washed, and placed again into a dry closed tank for another 24 hr anaerobic fermentation. Then, the cherries are washed again and placed on raised beds to dry.

(Jakarta, Indonesia)

Founded in South Jakarta in 2020, Madsan is a nano-roastery dedicated to showcasing coffees with exceptional clarity and character. After spending time working in Europe's specialty coffee scene, founder Sani returned home inspired by Nordic-style roasting. The team sources exceptional coffees from small Indonesian producers rarely accessible to European roasters, alongside carefully selected lots from Latin America and Africa.

Our first Indonesian roaster, paired with an Indonesian-grown coffee too! Sani has had a long-standing admiration for our work and we are delighted to showcase his Pink Honey Loa Typica, a beautifully delicate coffee offering notes of rose apple, peach, hibiscus and mirabelle plum, with gentle caramel sweetness and a refined expression of Indonesian terroir.

Coffee cultivation in Loa dates back to 2005. Back then, coffee was generally traded in the form of coffee cherries due to limited knowledge and information about post-harvest processing. In 2019, the local Forest Village Community Institution initiated a collaboration with the youths of Loa to develop their agricultural potential of 700 hectares by supporting post-harvest coffee processing. Today, The main objective is to produce high-quality coffee through modern processing practice which will yield high prices, leading to prosperity among local coffee farmers. This Typica Pink Honey underwent 72-hour anaerobic fermentation, pulped and dried on raised beds for 14 days.

(Manchester, United Kingdom)

One of Britain's most distinctive coffee companies, Manchester-based Sioptec grew out of the much-loved Siop Shop café, where years spent showcasing favourite roasters inspired the team to create their own expression of coffee. Sioptec focuses on coffees that celebrate exceptional producers and remarkable lots with clarity, sweetness, and character. Deeply hands-on in both roasting and sourcing, the team values meaningful relationships at origin, small-batch craftsmanship, and sharing the stories behind every coffee through an approachable, community-driven spirit.

Our first collaboration with Sioptec showcases an award-winning washed Rosado from Colombia's Toledo family. Bursting with vibrant berries, sweet cherry and lively acidity, it delivers remarkable clarity, rounded sweetness and a refined, dessert-like finish that shines as it cools.

This lot comes from the Copa de Oro, a producer competition held by Osito in southern Huila. The competition was created to celebrate and connect producers in the region and to connect and foster partnerships with roasters. The top 5 lots from each region are ranked and given higher premiums.
For this second-place-winning washed Pink Bourbon lot, cherries were picked and placed in a sieve to remove any debris, then float sorted to remove underripe cherries, then dry-fermented in cherry overnight, de-pulped and fermented for 80-110 hours. The coffee is then rinsed and put out to dry on raised beds inside a parabolic-style greenhouse dryer for 15 to 20 days.