This Rwanda coffee from Kilimbi, Rugali and Gisheke farms is grown in Nyamasheke District at 1600–1650 MASL. It uses Red Bourbon (varietal) and is processed as a natural (sun-dried) coffee. The cherries for the Gito natural are dried for about 30 days on raised beds, with careful turning and protection from moisture and animals before the outer fruit is removed and packaging prepared.
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.
