This coffee is a Red Bourbon variety grown at high elevations between 1600 and 2300 meters in the Huye District of Rwanda. It is a natural process coffee where ripe cherries are hand-selected and float-sorted before being dried on raised African beds for 3–4 weeks. This slow drying process allows sugars and fruit character to develop, resulting in a fruit-forward, expressive cup that balances clarity, sweetness, and intensity, reflecting the region's volcanic soil and mountainous terroir.
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.
