This coffee is a single origin from Costa Rica, specifically from the Tarrazu region at 1400-1500 meters altitude. It is a Natural Anaerobic Fermentation coffee processed by Coope Tarrazu R.L., featuring Catuai and Caturra varieties. The coffee presents distinct flavor notes of cinnamon, spiced rum, and warm nutmeg, with a prominent cinnamon character. The anaerobic fermentation process creates unique lactic acids that contribute to its striking flavor 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.
