This coffee is a Castillo varietal from Colombia, grown by Diego Samuel Bermudez in the El Tambo region of Cauca at 1700 meters altitude. It undergoes an extended fermentation washed process involving anaerobic fermentation for 48 hours on the cherry, followed by 96 hours anaerobic fermentation after pulping, then thermic shock washing. The coffee presents bright notes of raspberry and lychee with floral rose water characteristics, offering an uplifting and vibrant cup profile.
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.
