Author: Ivan Ore

Let’s talk about Marquino — our Brazilian microlot

Recently we’ve been enjoying some exceptional coffees from Brazil. Last year we featured coffees from the São Silvestre farm in Minas Gerais — one processed with anaerobic fermentation and another with carbonic maceration. Both were remarkable. In fact, the carbonic maceration lot placed 5th out of 15 coffees in the Filter of the Year competition — surpassed only by four Colombian coffees. Not a bad result for a Brazilian!

It shows that a new strategy adopted by some Brazilian producers is working: by combining carefully selected cherries with innovative fermentation methods, they can create coffees with vibrant characteristics often associated with high-altitude regions like Colombia or Kenya.

Marquino is the perfect successor to those coffees.

Like São Silvestre, this coffee reflects meticulous work from cherry selection to fermentation. The producer, Marco Antonio da Silva — affectionately called Marquinho — has dedicated years to improving the quality of his coffee. His efforts have been rewarded with recognitions such as Best Fermented Coffee and 2nd Best Natural Coffee in regional competitions.

The Bean

Like many exceptional Brazilian microlots, we roast this coffee light. While we also enjoy darker roasts, a darker profile would hide many of the delicate flavour attributes that make this coffee special.

Brazilian coffees are typically grown at moderate altitudes, which means the beans are generally less dense than those from very high elevations. Because of this, they do not tolerate extremely aggressive roasting temperatures. In addition, Brazilian coffees naturally have lower acidity, so there is little reason to apply heavy heat to soften the cup.

The Aromas

Marquino expresses a beautiful aromatic profile:
berries, milk chocolate, toffee, and caramel.

When brewing, the same philosophy applies as with roasting: too much heat can flatten the flavours. We find that this coffee performs beautifully with filter brewing and electric brewers, producing a sweet and balanced cup — a good sign that the roasting has captured its character.

Our V60 recipe

For pour-over we use:

• 18 g coffee

• 280 g water

• 92 °C water temperature

• Brew time: 2:30–3:00

This temperature allows the coffee to show both complexity and sweetness. We haven’t extensively tested higher temperatures, but following the same logic used in roasting, we suspect that very hot water might flatten the flavour profile.

If you have the time, try brewing it at a slightly higher temperature — and let us know what you discover!

Interested in Marquinho? Buy it here

December 24th is, for us (Mia and Ivan), the traditional day to travel to Peru. It has become our way of marking the end of an intense Christmas production season—a small reward after months of hard work. After nearly 20 hours of flying, the fresh spring air of Lima welcomes us. This is what we have been working toward all these months!

Between family visits and tasting coffees and gelatos in Lima—the gastronomic capital of the Americas—it is also time to reconnect with our coffee family spread across Peru: Jaén (Cajamarca), Cusco, and especially El Palomar in Chanchamayo, the home of our beloved Gran Palomar coffee.

This visit to El Palomar was particularly meaningful. Dante Pallardel, the manager of the cooperative, is stepping down after almost 25 years—the same years since the cooperative was founded. While he is passing responsibility into capable hands, it is hard to overstate the role Dante has played in the success of this small cooperative. We have known him for nearly 25 years and have witnessed his courage, persistence, and spirit. Today, more than 100 families in the region depend on coffee production, and Dante’s contribution to their stability has been fundamental.

We were also especially curious to hear firsthand how last year’s coffee prices affected the well-being of producers. We must admit that the roughly 30% increase in coffee prices came as a surprise to us. At one point, we were unsure whether we could commit to purchasing the usual volumes, as we have consistently done since 2003. Somehow, the resources appeared—and we also relied on customers who understood the situation and stood with us.

It was deeply moving to hear a producer explain how the higher prices finally allowed him to pay off a long-standing bank loan, with enough left over to buy a modest second-hand car essential for his work. Melisa Ballarta, daughter of one of the cooperative’s founders, shared her own story: despite losing nearly half of her production to weather conditions and leaf rust, she was able to maintain her usual income thanks to the prices paid! 

It is comforting to hear such testimonials. They give us the strength to continue doing our very best — roasting, brewing, and promoting this coffee — and to nurture this fruitful cooperation.

Not aware of our Gran Palomar?

Gran Palomar is our organic coffee cultivated in the highlands of the region of El Palomar, in Chanchamayo-Peru. It is more than just a coffee to us — it is where our journey began!

In 2003, during our first visit, we discovered a coffee of remarkable character and beauty. Yet despite its exceptional quality, the farmers were not receiving fair compensation. The middlemen dictated the price, and their work was undervalued.

We felt a responsibility to change that.

What started as a decision to support their dream became the foundation of our own. Since then, every year, we have imported Gran Palomar directly to Finland — building a relationship rooted in trust, respect, and shared growth.

Why our Gran Palomar is so popular?

Over more than two decades, since 2003, Gran Palomar has found its way into countless homes, becoming THE home coffee for many customers  across the country. By why is this? It is not easy to convince Finnish drinkers to change his traditional coffee at home, specially when the big brands have strong presence there. We have been amazed about the different happy testimonies of consumers who, after buying Gran Palomar, cannot live without it. And this is not an exaggeration.

Over more than two decades, Gran Palomar has entered countless Finnish homes. And let’s be honest — convincing Finnish coffee drinkers to change their home coffee is not easy. Big brands dominate the shelves.

Yet people try Gran Palomar… and they stay.

Why is that?

Because it speaks a simple, honest language: Chocolate. ripe plum and
a playful sweetness coming from high altitude growing conditions.
And then — that almond and amaretto note that keeps you coming back.

It’s not loud.
It’s not complicated.
It just feels right.

You can drink several cups a day and never get tired of this addictive coffee.

Does that sound like your kind of home coffee

Where to find it

Today, you can find Gran Palomar at selected organic coffee shops, K-markets, Stockmann, our own coffee locations, and in our online shop.began our journey.

Gran Palomar comes in 3 different presentations: light roast, dark roast and espresso.

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