This coffee is produced by Gregorio Espinoza at Finca Voller in the Pozuzo district of the Pasco region, Peru, at an altitude of 1,750 meters. The coffee is a Red Catuai variety processed using an innovative Black Honey method, which includes a 36-hour anaerobic fermentation, pulping, a further 36-hour fermentation, and nine days of solar drying. The flavor profile features notes of red apple, citrus fruits, and dark chocolate.
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.
