This experimental microlot originates from the Tangwen community in the Sipi region on the slopes of Mount Elgon, Uganda, at an altitude of 1900-2050 meters. The coffee is a blend of SL28 and SL34 varieties. It undergoes a natural process with an extended anaerobic fermentation in sealed tanks, incorporating fresh passionfruit pulp for up to 60 hours, followed by slow drying on shaded raised beds for 30 days. This process results in a complex cup profile with distinct fruit notes.
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.
