This is a single origin coffee from Diego Samuel Bermudez's farm in El Tambo, Cauca, Colombia, grown at 1700-1950 meters altitude. It is a Castillo variety coffee that undergoes an extended fermentation and washed process: anaerobic fermentation for 28 hours, pulped, then further anaerobic fermentation with mucilage for 40 hours, followed by thermic shock washing at 40°C and cold water at 12°C, then controlled drying at 42°C. The resulting cup offers sweet and fruity notes reminiscent of strawberry bootlaces and bubblegum.
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.
