This coffee is a triple fermented thermal shock honey process from Brazil, produced by Rafael Vinhal in the Cerrado Mineiro region of Minas Gerais at 960-1040 meters altitude. The Catuai 99 varietal undergoes an extensive fermentation process including 58 hours dry aerobic fermentation with thermal shock, 180 hours dry anaerobic fermentation with another thermal shock, depulping with 120 hours anaerobic fermentation with 100% mucilage, and 20 days drying on raised beds. The award-winning Vinhal family has been producing coffees since 1988, experimenting with innovative processes to create unique aromas and flavours.
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.
