£11.00
By Hundred House Coffee (Shropshire, UK)
| Origin | Central Highlands, Kenya |
|---|---|
| Producer | Smallholders |
| Variety | SL-28, Ruiru 11, Baitan |
| Process | Washed |
| Altitude | 1500-2000masl |
| Notes | Sweet Mandarin, Honeyed Red Fruit |
| Roast Date | 21 September 2026 |
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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.
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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