Three Coffee

Guatemala La Laguna — Anaerobic Natural Caturra. This lot was sealed in tanks for a five-day anaerobic fermentation, kept under 35°C to preserve nuance. It was then dried for up to 20 days on raised beds, locking in a stunningly complex profile.

The result? A cup that hits with a medley of purple and red fruits, deep chocolate, and a signature funky twist. It’s vibrant, wild, and unapologetically bold.

No shortcuts. Just standout coffee.

Ready to taste the process? Claim your bag.
Available online at threecoffee.com and at the Roastery!

Okay, coffee adventurers — this one’s for you!🧙🏼‍♀️

Our Magical Mystery Halloween Coffee is here, and no, we won’t tell you what’s in it… but we WILL tell you it’s smooth, complex, and seriously limited.

Guess the flavor notes in the comments 👇… then go see if you’re right 😉

We only made 18 bags. Once they’re gone, this phantom brew disappears forever. Ready to taste the unknown? 🔮
www.threecoffee.com

This season’s standout filter offering: Colombia Apricot Punch, crafted through an advanced co-fermentation process.

This lot was pulped before being placed in fermentation tanks, meaning the outer skin was removed—leaving only the mucilage (the sugary layer) attached to the green beans.

During fermentation, real fruits and natural fruit derivatives, such as fruit juices, were added directly to the tanks. As the mucilage fermented, the green beans absorbed the fruit compounds.

The beans then underwent careful drying to lock in these flavors, resulting in intensely fruity and expressive cups.

Expect notes of ripe apricots, stone fruits, and tropical sweetness.

Limited stock available at threecoffee.com and at the Roastery.