Coffee Roaster
Compare 22 current coffees from Hundred House Coffee by origin, process, tasting notes and price.
Sorted with featured coffees first.
22 coffees
A sweet, jammy espresso blend built from three single-origin coffees with natural and honey processed components. Soft macaroon, hard boiled sweets, chocolate, and over-ripe strawberry notes give it a playful, full-bodied profile.
An extended natural Brazilian coffee from Tropical Bahia, grown with Catuai and Mundo Novo at 1000-1200 masl. A short controlled fermentation during transport helps build pronounced fruit sweetness and a rounded, expressive cup.
A chocolate-heavy espresso blend made to hold its shape in milk. Dark cocoa, caramel, and wafer notes give it a deeper roast profile that also works well in a cafetiere.
A washed EA decaf from smallholder producers in Huila, Colombia, using Castillo, Caturra, and Colombia varieties. Honey, cherry, and toffee notes give it a rounded espresso profile with plenty of sweetness.
A natural Colombia variety from Cafe Granja La Esperanza in Valle del Cauca. Controlled fermentation and dehumidifier drying create a microlot with the clean precision and fruit focus this producer is known for.
A natural community lot from Bette Buna in Guji Megadu, grown at 2000-2200 masl from JARC 74112 and 74158 varieties. Smallholder processing and careful sorting bring a high-altitude Ethiopian cup with clear fruit sweetness and structure.
A Freak & Unique extended-fermentation washed Castillo from Diego Samuel Bermudez in El Tambo, Cauca. Raspberry, lychee, and rose-water aromatics make it bright, lifted, and cocktail-like.
A Freak & Unique natural anaerobic lot from La Pastora in Tarrazu, Costa Rica, built around Catuai and Caturra. Cinnamon, warm nutmeg, and spiced rum notes make it a striking, spice-heavy cup.
This coffee-only edition of the La Pastora Freak & Unique release keeps the same natural anaerobic Costa Rican profile. Expect big cinnamon, warm spice, and a dash of spiced rum from a cup with real personality.
A Freak & Unique Castillo from Diego Samuel Bermudez in Cauca, built through extended anaerobic fermentation and thermic shock washing. Strawberry bootlace, bubblegum, and sweet shop fruit make it bold, nostalgic, and unmistakable.
A coffee-only Freak & Unique Castillo from Diego Samuel Bermudez, processed through anaerobic fermentation, thermic shock washing, and controlled drying. The cup leans hard into strawberry sweets, bubblegum, and playful fruit intensity.
A carbonic maceration washed Papayo from Edwin Norena at Campo Hermoso in Valle del Cauca. Lime cordial, lemongrass, and wild strawberry notes show the unusual variety and precise fermentation at full volume.
A washed Bourbon and Caturra lot from Finca Filadelfia in Antigua, Guatemala, sourced through Coffee Bird. Selective harvesting, fermentation, washing, and careful drying create a clean, vibrant cup.
A washed Kenyan lot from Priory Farm C in Nandi County, produced with Ruiru 11 and Batian varieties. Hand sorting, skin-table drying, raised beds, and final grading keep the cup clean, precise, and carefully structured.
A half-caffeine blend made for long, easy drinking without losing flavour. Espresso brings dried fruits, chocolate, and bergamot, while filter brewing leans into sweet orange, raisin, and hazelnut.
A black honey Red Catuai from Gregorio Espinoza at Finca Voller in Pasco, Peru. Red apple, citrus, and dark chocolate notes give it a sweet, structured cup.
A natural Red Bourbon from Huye Mountain in southern Rwanda, grown between 1600 and 2300 masl. Slow drying on raised beds for several weeks builds a fruit-forward, expressive cup with high-altitude clarity.
A honey processed Red Bourbon from Mbilima washing station, part of the Dukundekawa Co-operative in north-west Rwanda. Careful sorting, depulping, and covered raised-bed drying create a balanced, expressive coffee shaped by collective production.
A washed Red Bourbon from Kundwa Women Coffee within the Aba Sholi co-operative in central Rwanda. Hand sorting, fermentation, density grading, and raised-bed drying create a clean, structured cup with a strong producer story behind it.
A washed Red Bourbon from Rugori, also known as Womens Crown, produced and processed entirely by women at Gasharu Coffee in Rwanda. The cup reflects careful fully washed processing and a project designed to recognise women's work in coffee production.
An anaerobic natural from Imbalu on Mount Elgon, produced with SL-14 and SL-28 varieties. Black cherry liqueur, dark chocolate, and Basque cheesecake notes give it depth, sweetness, and a distinctive fermented character.
An organic espresso and filter blend inspired by the easy clarity of Pura Vida. Orange, hazelnut, and caramel notes keep it bright, sweet, and unfussy.
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