This coffee is a Geisha varietal from Bolivia, grown on the Rodriguez Family Farm in the Caranavi region at 1500-1650 meters altitude. The coffee is cultivated amongst native trees, shade, and patches of wild forest to preserve biodiversity. After harvesting, the Geisha cherries are washed and floated before being dried. The process involves initial drying on raised beds for 3-4 days, followed by careful sunbed drying where the cherries are moved every 30 minutes in the morning and hourly in the afternoon. The cherries then spend a week on sunbeds before final mechanical drying that simulates day and night cycles. The coffee is bagged with Ecotact and Jute/plastic bags and sent to the dry mill in La Paz.
Hundred House Coffee is a micro roastery in Munslow, in the Shropshire Hills on the Welsh Borders, founded by Matt Wade and Anabelle De Gersigny. Matt has over 20 years in the coffee industry: he is one of the UK's first licensed Q Graders, placed second at the 2009 Roasters Guild Competition in Portland, and previously served as head roaster at Union Hand Roasted and Coffee Planet. He also co founded Nightjar Coffee in the Middle East. The roastery sources predominantly from Africa and Central and South America, with a commitment to long term fair relationships with growers. A portion of sales supports creative community projects through their Art + Industry Programme.
