This Arabica lot from Papua New Guinea is grown in the central highlands at an altitude of 1200 to 1500 meters. The Typica variety cherries are hand-picked and processed using an anaerobic natural method, involving 48 hours of fermentation in airtight bags followed by 40 to 45 days of sun-drying on raised beds. This process is designed to emphasize fruit-driven character and aromatic intensity, resulting in a coffee with a heavy body and a savory-sweet flavor profile.
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.
