This is a Thermal Shock Castillo coffee from El Paraiso Villa Esperanza farm in Cauca, Colombia. The farm is located in the municipality of Tambo at 1870 meters altitude. The cherries were harvested at 95% maturation, washed with ozonated water and ultraviolet light, then anaerobically fermented in steel tanks for 48 hours at 18°C, followed by pulping and further anaerobic fermentation for 48 hours at 21°C. The coffee was then thermal shocked to eliminate microorganisms and machine dried for 24-28 hours at 34°C.
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.
