This coffee is produced by the family-run farm Finca Monte Alto in the Tarrazú region of Costa Rica. The farm utilizes its unique altitude, soil, and microclimate to cultivate varieties including Catuai, Pacamara, and Gesha. For this specific lot, the cherries are pre-dried and then undergo a controlled anaerobic fermentation process, followed by drying on raised beds for approximately 30 days. This meticulous processing highlights the quality and character of the coffee.
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.
