This coffee is a Red Bourbon variety from the Mbilima washing station, part of the Dukundekawa Co-operative in north-west Rwanda. Grown at an altitude of 1650 to 1800 meters, this lot is processed using the honey method, where cherries are depulped and dried with the mucilage intact on raised beds for 15 to 22 days. The result is a balanced and expressive cup, supported by a co-operative focused on community development and female farmer empowerment.
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.
