This is a Natural Anaerobic Fermented Heirloom coffee from the Gargari Gutiti washing station in Banko Gedeb, Gadeb region, Ethiopia, at 1983 meters altitude. The coffee is sourced from local smallholder farmers who cultivate Ethiopian heirloom varieties including Jarc 74110, 7412, and 74165 on small garden plots. Shade-grown ripe cherries are selectively harvested based on Brix readings for optimal ripeness and sugar content. After thorough hand sorting and floatation, the cherries are fermented in vacuum-sealed food-safe drums to create an anaerobic environment, with a specialized valve allowing CO2 to escape. Following extended fermentation, the cherries are shade dried slowly on raised African beds for 20-22 days, being raked, turned periodically, and covered during midday and at night. Flavor notes include papaya, jasmine flower, chamomile, pineapple, and orange blossom.
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.
