£23.00
By Hundred House Coffee (Shropshire, UK)
| Origin | El Tambo, Cauca, Colombia |
|---|---|
| Producer | Diego Bermudez |
| Variety | Castillo |
| Process | Double Fermented, Thermal Shock |
| Altitude | 1700masl |
| Notes | Candied Strawberry, Peach Melba, Vanilla |
| Roast Date | 17 November 2025 |
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In the ever-evolving landscape of coffee culture, where innovation meets tradition, there exists a realm of experimentation that pushes the boundaries of what we know. This double fermented, thermal shock castillo from Diego Bermudez is a brilliant showcase of experimental processing highlighting notes of Candied Strawberry, Peach Melba, and Vanilla.
Diego Samuel, 39, born in Bolívar, Cauca – a grower turned mad scientist of flavour. For over 13 years, he’s dedicated his life to the pursuit of precision coffee craft – dissecting, decoding, and re-engineering what high-end specialty coffee can taste like. His approach? Equal parts science, obsession, and art. The results? Outrageously unique cups that push sensory boundaries.
ARTIST: Fleur Yearsley
TITLE: Take your Seat
MATERIAL: Soft pastel on Paper
YEAR: 2023
DIMENSIONS: 30cm x 21cm
Hundred House Coffee Roasters
Hundred House Coffee Roasters is nestled in the rolling hills of Shropshire, where co-founders Matt Wade and Anabelle de Gersigny have created a thoughtful, community-centred approach to specialty coffee. Working out of a converted barn shared with fellow artisan producers, their roastery blends rural craft, artistic expression, and a deep respect for coffee growers around the world. The name Hundred House draws from an old British meeting point for local communities, echoing the founders’ desire to build a space defined by collaboration, dialogue, and connection.
Matt brings more than two decades of coffee experience, having worked across New Zealand and London before channeling his precision and sensory skill into Hundred House’s small-batch roasting. His philosophy combines hands-on intuition with measured profiling, ensuring every coffee expresses its inherent character. Anabelle, whose background is rooted in the arts, shapes the cultural heartbeat of the roastery. Her creativity flows into their Art + Industry Programme, which uses coffee as a platform to support artists, designers, and socially engaged creative work.
Sourcing lies at the centre of their mission. Hundred House focuses on building long-term relationships with producers, often working directly and pre-financing crops to offer growers security and stability. The coffees they select typically come from smallholder farms across Africa and Central and South America, chosen for the quality, farming traditions, and communities that they represent. This commitment to ethical, transparent sourcing forms the backbone of their values and philosophy.
In the roastery, that philosophy becomes tangible. Hundred House roasts in small batches, creating a range of expressive single origins and balanced blends. Their coffees are developed with versatility in mind, tasting vibrant and nuanced across brewing methods while maintaining the subtlety of each origin. Whether it’s an indulgent, chocolate-forward espresso blend or a bright, fruit-driven filter roast, their offerings reflect a careful balance of craft and creativity.
Beyond the cup, Hundred House’s identity is inseparable from the arts. Through their Art + Industry Programme, they collaborate with creatives, galleries, and cultural organisations, turning the simple act of drinking coffee into a conduit for broader conversations. This blending of disciplines—craft roasting and creative practice—gives the roastery a distinctive voice within the specialty coffee world.
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