The Cerro Datanlí - El Diablo Nature Reserve is a high massif rising between Matagalpa and Jinotega, part of Nicaragua’s Isabelia mountain range. It is a magical landscape, where birds and butterflies move through lush cloud forest and coffee trees cling to impossibly steep, shaded mountainsides. Datanlí is an indigenous word meaning “where water falls”, a fitting name for one of Jinotega’s richest and most diverse ecosystems. Water sources originate high in the mountains before flowing down through the reserve to the coffee farms below. Combined with favourable climatic conditions, fertile land and generations of agricultural knowledge, this abundant water helps create exceptional conditions for specialty coffee production. Coffee is the primary source of income for the farmers of the El Diablo community, many of whom manage medium-sized farms alongside crops grown for their own consumption. Catuai and Caturra remain the principal coffee varieties, while producers are increasingly planting Pacamara and hybrid varieties such as Catimor to bring greater diversity to their farms. The region has gradually shifted from large-scale commercial coffee towards specialty production, building on agricultural systems already well adapted to its particular landscape and climate. Today, producers combine careful processing with environmentally conscious practices, including wastewater treatment, using coffee pulp as fertiliser and planting living barriers and windbreaks around their farms. The result is a distinctive expression of this remarkable landscape, with notes of chocolate and red fruit, a medium body and bright malic acidity.
Meet the Brand
Hundred House Coffee Roasters
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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