Hundred House Coffee Coffee Beans

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.

FARM: São Mateus REGION: Patrocino, Cerrado ALTITUDE: 950 MASL VARIETAL: Yellow Bourbon PROCESS: Anaerobic Natural FLAVOUR NOTES: Purple Fruits, Milk Chocolate, Raspberry Compote Lucas Alves do Nascimento represents the second generation of a family deeply connected to coffee production in Patrocínio, Minas Gerais. Building on foundations established by his father, Mario Alves do Nascimento, in the 1940s, Lucas has spent more than forty years developing Fazenda São Mateus while continuing a family tradition that spans generations. The farm has always balanced productivity with quality, continually investing in infrastructure, technology and process improvements to ensure consistency from harvest to harvest. This long-term approach has helped establish São Mateus as a respected producer within the region. More recently, the arrival of a new generation has brought fresh energy and perspective to the farm. Alongside maintaining the family's commitment to reliable, high-quality coffee production, there has been an increased focus on specialty coffee and meeting the evolving expectations of today's coffee drinkers. The result is a farm that combines decades of experience with a forward-looking approach, demonstrating how tradition, innovation and family succession can work hand in hand.

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 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.

ALTITUDE : 1,700 MASL VARIETAL : Pacamara PROCESS : Washed REGION: Chimaltenango, Antigua FARMER: Antonio Medina Antonio inherited his farm from his father, who divided the land into smaller plots among his children. Initially growing corn and beans, Antonio had long dreamed of producing coffee, having worked on neighbouring coffee farms from a young age to learn the craft. In 1991, he planted his first coffee tree and, over the following 25 years, steadily expanded the farm, turning that early ambition into a livelihood built through patience and perseverance. This particular lot reflects Antonio's commitment to quality. He chose to plant this celebrated variety despite the additional care and attention it requires, with cherries carefully picked at peak ripeness and transported to the wet mill the same day. After depulping, the coffee undergoes a long, slow 32-hour dry fermentation before being thoroughly washed. The coffee is then dried on the patio for around 10 days, with the parchment turned frequently to ensure an even and consistent drying process. The result is a coffee shaped by experience, persistence and more than three decades of careful cultivation, from Antonio's first trees to this exceptional lot.

ALTITUDE : 1,500 - 2,000 MASL VARIETAL : SL-28, Ruiru 11, Baitan PROCESS : Washed REGION: Central Highlands Nyota, meaning “star” in Swahili, celebrates the classic coffee profile of Kenya’s Central Highlands. Rather than coming from a single farm, Nyota is a regional selection bringing together coffees grown by smallholder farmers working through cooperatives across some of Kenya’s highest-altitude coffee-growing areas.The coffee is processed using Kenya’s traditional washed method. Ripe cherries are pulped before undergoing controlled fermentation, followed by thorough washing to remove the remaining mucilage. This careful process contributes to the clarity, structure and consistency for which coffees from the region are known.Following processing, the coffee is prepared at the dry mill, where beans are carefully graded and screen-sized. Nyota is selected to the AB grade, creating a consistent lot while retaining the distinctive character of the Central Highlands.The result is a coffee rooted in one of the world’s most celebrated growing regions, bringing together the work of many small producers in a profile that is unmistakably Kenyan.

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.

FARM : Finca Artemira REGION : San Ignacio, Cajamarca ALTITUDE : 1,700 - 1,900 MASL VARIETAL : Tabi PROCESS : Washed FLAVOUR NOTES : Caramel, Plum, Orange Ebert Huaman Villegas is part of a new generation of Peruvian coffee producers helping to shape the future of specialty coffee in Cajamarca. Based in the village of Salinas, within San José de Lourdes, Ebert has quickly gained recognition for both his coffee quality and technical expertise, placing 6th at Expo Cajamarca in 2022 and 18th in Peru's Cup of Excellence in 2023. Together with his family, Ebert manages Finca Artemira, a farm named after his mother that has been cultivating coffee for more than forty years. Under his leadership, the farm has expanded while embracing regenerative agriculture through agroforestry systems, varietal diversity and ongoing experimentation with cultivation and processing. For this lot, ripe cherries were first soaked in water before undergoing a 24-hour anaerobic fermentation in sealed GrainPro bags. After pulping, the coffee was fermented for a further 36 hours before being washed and dried in solar dryers for between 12 and 21 days. The result is a coffee that reflects both the region's potential and Ebert's commitment to quality, precision and continuous improvement.

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.

REGION : Mbare ALTITUDE : 1,800 MASL VARIETAL : Red Bourbon PROCESS : Washed FLAVOUR NOTES : Prune, Green Apple, Cola Ishano, meaning "relationship" in Kinyarwanda, reflects the collaborative spirit behind this coffee. Processed at Rwamatamu's Mbare washing station in Rwanda's Southern Province, it represents the work of hundreds of smallholder farmers and the long-term partnerships that support them. Founded in 2015 by Rutaganda Gaston and Mukantwaza Laeticia, Rwamatamu is a family-run producer committed not only to quality coffee, but also to strengthening local communities. Cherries are carefully hand-sorted before being pulped, fermented, washed and dried on raised beds for around three weeks, resulting in a clean and expressive cup profile. Beyond production, Rwamatamu invests heavily in farmer support programmes. A Women's Cooperative provides access to land, seedlings and agricultural training, while a Youth Association encourages younger generations to build careers within coffee, creating long-term opportunities across the region. The result is a coffee shaped by collaboration, shared knowledge and a belief that strong communities are essential to producing exceptional coffee.

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.

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.