This coffee is a single-origin Pacamara variety from the La Colina farm in the Chimaltenango region of Antigua, Guatemala, grown at an altitude of 1,700 meters. Produced by Antonio Medina, the cherries are picked at peak ripeness and undergo a 32-hour dry fermentation process before being washed and patio-dried for approximately 10 days. This lot reflects a commitment to quality and careful cultivation, resulting in a coffee shaped by over three decades of experience.
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.
