This Colombian coffee is from farmer Diego Samuel Bermudez in El Tambo, Cauca region at 1700 meters altitude. The variety is Castillo, processed using an extended fermentation washed method. The process includes a 48-hour anaerobic fermentation of cherries at 18°C, followed by a 96-hour anaerobic fermentation after pulping at 18°C. The coffee undergoes thermal shock washing with water at 40°C and 12°C, then controlled drying for 34 hours at 35°C with 25% relative humidity in a custom dehumidifying chamber until reaching 10-11% grain moisture. The flavor profile features raspberry and lychee in rose water, described as bright and uplifting like a French martini.
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.
