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.

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.

REGION : Terrazú ALTITUDE : 1,700 MASL VARIETAL : Catuai, Caturra PROCESS : Honey FLAVOUR NOTES : Prune, Green Apple, Cola Finca and Beneficiadora Santa Elena is a 46ha farm situated on the slopes of the Caraigres mountain in the Los Santos Region, also known as Tarrazu. This washed microlot is grown at 1,650masl and includes both Caturra and Catuai varieties. Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee. Coffee grows in eight coffee regions throughout Costa Rica. In the central and northern highlands where most specialty coffee is found, coffee grows from 1200-1700 meters. Ninety percent of Costa Rican coffee is grown by 50,000 farmers on less than 5 hectares. Although nearly all Costa Rican coffee is wet milled, the country produces a wide variety of honey processed coffee. Coffee is dried using both patios and mechanical dryers. Costa Rica grows Typica, Caturra, Catuai, Villa Sarchi, Bourbon and Gesha.

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.

Princess Geisha with her gold tooth and matching earrings, runs barefoot through the land of falling cherry blossom, plucking giant litchis from melon clouds. Our very limited series, Freak & Unique continues with this Natural process delight from Bolivia. This coffee is available with or without an unframed risograph print by Emma Gallacher (numbered edition of 10). FARM: Rodriguez Family FarmREGION: CaranaviALTITUDE: 1500-1650 MASLVARIETAL: GeishaPROCESS: Natural This beautiful lot for Freak & Unique IX is a Geisha from a plot on one of the Los Rodriguez farms, with the coffee grown amongst native trees, shade and patches of wild forest to help conserve the biodiversity of the farms. Once harvested, the cherries are taken on the same day to the Buena Vista Mill. After washing and floating the Geisha cherries are directly moved to raised beds for 3-4 days before being dried in mechanical dryers: big square boxes with hot airflow. When on sunbeds, the coffee is moved every 30 min in the morning and every hour in the afternoon. The cherries are dried on beds for a week before they are placed into mechanical dryers that recreate day and night light to ensure low and consistent drying without rain issues. Every bed has its own tunnel with a plastic sheet to cover in case of rain – whilst it rained a lot before the harvest this year (7,000 mm instead of usual 2,500mm), the weather during the harvest has been great making it easier to produce incredible naturals this season. When they reach 12% moisture content and after a few hours of resting, all coffee is bagged with Ecotact and Jute/plastic bags and sent to the dry mill in La Paz - the lots sit there in parchment until they are prepared for export. * Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *

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.

SLIP ON THE SLIDES AND SHADES TO SUCK IN THE VANILLA RAYS. HOP IN A COUPE OF CAMPARI, AND CHILL ON A JUICY WEDGE OF ORANGE FOR THE ULTIMATE TANGERINE DREAM. Our very limited series, Freak & Unique continues with this orange infusion from Colombia. This coffee is available with or without an unframed risograph print by Emma Gallacher (numbered edition of 10). FARM : San AdolfoREGION: Elias, South HuilaALTITUDE: 1750 MASLVARIETAL: CaturraPROCESS: Honey, Orange Infused Fermentation Located in the Elias region of South Huila, Jesús Barrera and Ruth Pascuas are small farmers working at altitudes of around 1750 MASL on their San Adolfo farm. Known for its high altitude and fertile soils, the Huila region is home to a number of outstanding coffee growers. Coffee farmers are attracted to the region due to the higher levels of soluble solids found in the coffee beans as a result of the region’s soil characteristics. In recent years San Adolfo has worked hard to improve its fermentation and drying processes in order to increase cup quality and consistency, leading to diverse and experimental lots such as this. The exceptional lot has been produced using a combination of anaerobic fermentation and honey processing. The coffee cherries are placed in fermentation tanks where CO2, wine yeast and fresh orange are added. After 72 hours, the cherries are then de-pulped without washing and put on drying beds until they reach the ideal humidity level. Following the drying process, some sticky mucilage reminiscent of honey remains on the outside of the bean. This can then be physically removed during milling rather than having to be washed off, thereby preserving some of the flavour notes that might otherwise be lost through a traditional washing process. The resultant cup has an intensity of orange zest, with smooth notes of vanilla and passion fruit, binding it into a cocktail you mimos’t try!

TAKE A STROLL THROUGH THE LAND OF JASMINE, SLIP ON YOUR BRIGHT YELLOW JELLY-WELLIES COS IT’S GONNA RAIN RHUBARB AND CUSTARD–THE BEST WEATHER TO WRAP YOUR TONGUE AROUND A TOWER OF STRAWBERRY ICE CREAM. Our very limited series, Freak & Unique continues with this orange infusion from Colombia. This coffee is available with or without an unframed risograph print by Emma Gallacher (numbered edition of 10). FARM : Jardines del EdénREGION:Pijao, QuindíoALTITUDE: 1850 MASLVARIETAL: CastilloPROCESS: Honey, Strawberry Infused Fermentation The small town of Pijao is located in Quindio, a mountainous section of the Colombian coffee growing region, also known as Eje Cafetero. Once at the epicentre of armed conflict in Colombia, today Pijao’s culture is rich in architecture, dance and music. Hailing from a long line of coffee farmers, brothers Felipe and Carlos Arcila purchased Jardines del Edén recently and have since planted a range of some of the world’s most exciting and sought-after coffee varietals. The lot we have for this edition of Freak & Unique was processed using a combination of honey and anaerobic fermentation. Kicking off with a 72 hour anaerobic fermentation, CO2, wine yeast and strawberries are added to the tanks holding the coffee. The cherries are then de-pulped without washing and placed in drying beds where the temperature is kept below 35°C until they reach the ideal humidity level. Some of the sticky golden fruit remains on the coffee bean, reminiscent of honey, which is where the process gets its name. The unusual and distinct combination of flavour notes transports you to a hazy summer’s day, with fields of floral jasmine, highs of coriander seeds, a dollop of strawberry ice cream and rhubarb custard candy.

ELEVATE AS HIGH AS CANDY FLOSS MOUNTAIN WHERE THE SWEET HIBISCUS MOON SETS THE SCENE FOR THE PEACHIEST PEACH ICED TEA Our very limited series, Freak & Unique continues with this Honey Peach infused Pink Bourbon from Colombia. This coffee is available with or without an unframed risograph print by Emma Gallacher (numbered edition of 10). FARM: Jardines Del EdenREGION: Pijao, QuindioALTITUDE: 1700-1900 MASLVARIETAL: Pink BourbonPROCESS: Honey Wine Yeast & Peach This beautiful lot for Freak & Unique X is a Honey Wine Yeast and Peach Infused Pink Bourbon. This coffee was grown by Felipe Arcila at the farm Jardines Del Edén. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage peaches and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with peaches placed amongst the coffee until the ideal moisture content was achieved. This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 MASL in San Adolfo, Huila. The small town of Pijao is located in Quindio, a mountainous section of the Colombian coffee growing region, also known as Eje Cafetero. Once at the epicentre of armed conflict in Colombia, today Pijao’s culture is rich in architecture, dance and music. Hailing from a long line of coffee farmers, brothers Felipe and Carlos Arcila purchased Jardines del Edén in Pijao in recent years and have since planted a range of some of the world’s most exciting and sought-after coffee varietals. * Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *

Construction cranes meeting in the sky –their anthropomorphic nature is like creatures in the wild encountering a graceful exchange. The soft colours of the cranes and the idiosyncratic lines create strong yet vulnerable structures: an intricate fragility which holds a tension. When living in a city and being surrounded by constant building and growth, coffee offers a well deserved rest and pause. Our very limited series, Freak & Unique continues with this Wine Yeast and Passion Fruit Castillo from Colombia. This coffee is paired with the artwork "A Rendezvous" by Fleur Yearsley. FARM: Jairo Arcila, Finca VillarazoREGION: Armenia, QuindioALTITUDE: 1450 - 1500 MASLVARIETAL: Castillo PROCESS: Anaerobic Fermentation This very exciting coffee comes from the Finca Villarazo, owned by Jairo Arcila, a third-generation coffee grower from Quindio whose sons founded the export company Cofinet. Jairo bought his first farm, Finca La Esmeralda, in 1987 whilst working at Colombia’s second-largest exporter where he was their Mill Manager for over four decades. Before his retirement in 2019, he was fortunate enough to have been able to buy five additional farms in the surrounding area, providing jobs to the local community. For this microlot, cherries were strictly picked with the same level of ripeness and immediately transported to La Pradera processing station. The coffee was then pulped and later exposed to a dry anaerobic fermentation of 48 hours at 23 degrees Celsius with passion fruit pulp and wine yeast. Finally, the coffee is shadow-dried in parabolic dryers to ideal moisture content, making for a distinct and elegant experience. * Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. * Artwork is available to buy directly from Fleur via contacting her through her website: https://www.fleuryearsley.com/

A collection of puffer jackets, in coffee-coloured tones, forms a grid of warm hues and soft forms. Putting on a familiar, pillowy coat hugs the body stylishly, giving warmth and pleasure, equivalent to a uniquely tantalising coffee. Our very limited series, Freak & Unique continues with this Wine Yeast and Lychee Castillo from Colombia. This coffee is paired with the artwork "Hug" by Fleur Yearsley. FARM: Jairo Arcila, Santa MonicaREGION: Armenia, QuindioALTITUDE: 1450 - 1500 MASLVARIETAL: Castillo PROCESS: Anaerobic Fermentation This micro-lot coffee was grown by Jairo Arcila at the farm Santa Mónica. The coffee is exposed to a dry anaerobic fermentation period of 72 hours, with the pulp on. During this fermentation stage, lychee and wine yeast were added to develop unusual notes in the cup. The cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved. This lot of coffee is 100% Castillo – a variety developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust. * Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *

Awaking in the morning to discover the bed as a landscape. The stripes of the sheets act as ploughed fields receding in size and saturation as they edge away into a mountainous range, with the rising sun of the alarm clock measuring space and time. The coffee cup - a lake brimming with life, awakening the senses, bringing with it escapism and serenity. Inspired by Chinese scroll paintings in the breakdown of basic elements of mountain, a water source and sky, the composition emphasises the vastness and beauty of nature, with this perfect start to the day. Our very limited series, Freak & Unique continues with this triple fermented thermal shock honey from Brazil. This coffee is paired with the artwork "Lake, Mountains & Sky" by Fleur Yearsley. PRODUCER: Rafael VinhalREGION: Minas Gerrais, Cerrado Mineiro, Brazil ALTITUDE: 960 - 1040 MASLVARIETAL: Catuai 99PROCESS: Triple Fermented & Thermal Shock Honey Vinhal has been producing high-quality coffees in the Cerrado Mineiro region of Brazil since 1988. The award-winning, family-run business strives to produce coffees that stand out in both the domestic and international markets, often experimenting with processes to create unique aromas and flavours. After being mechanically harvested the coffee cherries are washed and sorted to select only the ripe cherries. They then undergo a dry aerobic (with oxygen) fermentation for 58 hours, after which they are subject to a 'thermal shock' stage. The cherries then go through a dry anaerobic (without oxygen) fermentation for 180 hours and an additional 'thermal shock' stage. They are then depulped and fermented anaerobically with 100% mucilage for 120 hours. Finally, the coffee is left to dry on raised beds for 20 days. * Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *

Chess is one of the oldest games in the world, holding deep cultural and intellectual significance. Oftentimes it can be seen played in cafes, the players drinking coffee to keep astute and alert during the challenge. The chequered board and the gingham tablecloth play with the grid and hint at the illusion of recessive space towards the opponent just out of frame. Exploring flatness, monochrome and perspective, 'Dancing with the Devil' is a freeze frame of a final move. "Check Mate" and Queen traps King, subverting the power dynamics of the past. Our very limited series, Freak & Unique continues with this k01 process coffee from producer Diego Bermudez in Colombia. This coffee is paired with the artwork "Dancing with the Devil" by Fleur Yearsley. PRODUCER: Diego BermudezFARM: Villa Esperanza Paraiso REGION: El Tambo, Cauca, Colombia ALTITUDE: 1700 MASLVARIETAL: CastilloPROCESS: K01 Process Diego Bermudez has been producing exceptional speciality coffee for over 13 years. Working alongside his family at Villa Esperanza Paraiso, he continuously refines processing techniques to create unique flavour profiles. Their on-farm lab has been key to developing fermentation protocols, earning Diego multiple awards. He has also achieved the CQI Level 2 Processing qualification, deepening his expertise in cup profiles, microorganisms, and temperature control. For the KO1 process, ripe coffee cherries undergo ozone disinfection before a 12-hour anaerobic fermentation in water with saccharomyces cerevisiae. After pulping, cardamom seeds and yeasts are added with the coffee to a rotative fermenter to enhance aromatics, followed by a thermal shock wash to preserve delicate notes. Finally, the coffee is dried in a dehumidifier to ensure a clean, refined profile. * Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *

ch A dog’s snoot in an embrace, resting in the nook of an arm. Searching for care and comfort. Every dog’s nose is unique and different like a fingerprint, they use it to encounter the world and communicate. Analogous to a distinctive coffee, which can bring tenderness to the everyday and moments to be savoured. Our very limited series, Freak & Unique continues with this co-fermented purple caturra lot which is grown and processed by Rodrigo Sánchez. This coffee is paired with the artwork "Snug Snoot" by Fleur Yearsley. PRODUCER: Rodrigo SánchezFARM: Finca Monteblanco REGION: Acevedo, Huila, Colombia ALTITUDE: 1730 MASLVARIETAL: Purple CaturraPROCESS: Extended Fermentation - Fully Washed This lot comes from Rodrigo Sánchez, a third-generation producer at Finca Monteblanco, tucked into the hills near Cueva de los Guácharos National Park. Rodrigo’s work with Purple Caturra, a rare and visually striking mutation, is rooted in curiosity and a deep commitment to process. Cherries are selectively handpicked and undergo a sealed fermentation with a blend of 10 cultured yeasts, plus fresh passionfruit, cholupa and panela to build complexity. After 8 days, the coffee is pulped and reintroduced to the ferment for another 180 hours, then dried slowly over 20–25 days. The result is striking, vibrant and layered, pushing fruit character to the edge while holding onto clarity. Rodrigo’s approach is part science, part instinct and all in pursuit of something wild. * Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *

A carbonic maceration washed Papayo from Edwin Norena at Campo Hermoso in Valle del Cauca, with lime cordial, lemongrass and wild strawberry notes.

PRODUCER: Monte Blanco FARM : Campo HermosoREGION : Palestina, HuilaALTITUDE : 1750 MASLVARIETAL : Bourbon, CaturraPROCESS : 190 hour Citrullus Nectar CofermentFLAVOUR NOTES : Watermelon, Stewed Peach, Fruit Salad Perched high above Pitalito in the hills of Vereda La Tocora, Finca Monte Blanco is the life’s work of producer Rodrigo Sánchez Valencia and his family. The 18-hectare farm sits on the crest of a mountain ridge, with coffee planted down the surrounding slopes and the wet mill and drying facilities positioned at the highest point of the farm. Coffee has been cultivated here for generations, first by Rodrigo’s grandfather and later by his father. Yet it was not until 2002, when Rodrigo took part in a local cupping programme for the children of coffee producers, that the family began to understand coffee through the lens of flavour and quality. Learning to evaluate coffee in the cup transformed their approach to production, helping them connect decisions made in the field with the resulting character of the coffee. Driven by a desire to produce exceptional coffees year after year, Rodrigo began exploring the different varieties growing across the farm. Among them was Purple Caturra, a rare selection planted by his grandfather in the 1980s, recognised by its deep purple cherries and distinctive cup profile. Today, Monte Blanco has become one of Colombia’s most celebrated producers of experimental and competition-level coffees, while maintaining an unwavering commitment to quality across all of its production. Rodrigo works alongside his wife Claudia Samboni, farm manager Don Gerardo and a dedicated team who oversee every stage of cultivation and processing. Through meticulous planning, monitoring and innovation, Monte Blanco consistently produces coffees that showcase both clarity and complexity. This lot is processed using an extended fermentation method incorporating citrillus fruit nectar, including watermelon and melon, alongside lactobacillus and saccharomyces cerevisiae (brewer’s yeast). The process is designed to enhance natural sweetness and elevate Brix levels, resulting in a complex and expressive cup profile. Cherries ferment for 190 hours before being depulped, thoroughly washed and dried on parabolic beds for 10–15 days. Grown in Palestina, southern Huila, this coffee benefits from a distinctive microclimate within one of Colombia’s most dynamic producing regions. Palestina sits within the country’s newer coffee-growing axis, where elevation, climate and soil conditions support a wide range of varieties including Pink Bourbon, Java, Chiroso, Gesha, Caturra, Colombia and Castillo. This diversity reflects both the region’s potential and the expertise of its growers, who manage each stage of production with precision to maintain quality and consistency.

PRODUCER: Edinson Argote FARM : QuebraditasREGION : HuilaALTITUDE : 1850 MASLVARIETAL : CaturraPROCESS : Strawberry Co-fermentedFLAVOUR NOTES : Strawberry laces, yoghurt, berry compote Roasted weekly on Wednesday for dispatch Thursday Edinson Argote’s journey into speciality coffee began at a buying station in Acevedo, Huila, where he developed an interest in cupping and sensory evaluation. Working alongside some of Cauca’s most innovative producers, he went on to lead quality and processing control before establishing his own farm. Today, Edinson runs Quebraditas Coffee Farm with his family, cultivating rare varieties including Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso and Laurina. His approach combines technical precision, experimental processing and a commitment to exploring new expressions of flavour. Only ripe cherries are selected before flotation and an initial 12-hour oxidation. The coffee is then depulped and fermented for 24 hours to remove the mucilage, followed by a 72-hour fermentation with ripe strawberries and selected yeast, maintained below 25°C. The coffee is washed, mechanically dried for 42 hours at 38°C, then stabilised in protective bags. This carefully controlled process is designed to develop vibrant fruit character, sweetness and complexity in the cup.

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.

REGION : Bebesen, Sumatra ALTITUDE : 1,300 - 1,600 MASL VARIETAL : Abyssinia PROCESS : Anaerobic Natural FLAVOUR NOTES : Cola, Blackberry jam, Iced Tea Aulia Kahfi inherited Rakyat Farm from his family and has been involved in coffee production since his early teens. His interest, however, has always leaned towards speciality coffee. At a time when there was little local demand for it, he took an unusual detour, spending several years mining and selling vesuvianite, a mineral found around volcanic regions, before returning to coffee. Now in his early thirties, Aulia has steadily expanded his operation beyond the family farm. Travelling in an old van or borrowing a friend’s car, he buys ripe cherry in small quantities from neighbouring producers in Lukup Sabun, Pantan Sile and Ratawali, more recently extending his network to Gegarang in Jagong Jeget. His commitment to quality has gained wider recognition. In 2019, Aulia placed ninth in the Sumatra Prestige Cup with an exceptional wet-hulled lot. He calls his experimental and specially processed coffees ‘Sesongot’, after a distinctive caterpillar native to Gayo that can often be found among the coffee trees. Its unusual appearance felt like a fitting namesake for these equally distinctive lots. Like most coffee farms in Sumatra, farms here are small, typically between 0.5 and 2.5 hectares. Coffee is the principal cash crop, but it grows alongside vegetables, maize and fruit, much of which becomes an important part of farming families’ diets throughout the year. For this lot, Aulia selectively hand-picks ripe red cherries and supplements his own harvest with carefully selected cherry from neighbouring farmers. The cherries are fermented for 24 hours, with the water changed every 12 hours, before being laid out on patios to dry. Throughout drying, they are raked regularly to encourage an even and consistent process.