Nomad are regarded as one of Europe's most popular and best speciality coffee roasters, for good reason. As much today as in 2011, when it was a simple coffee cart stationed at markets around the busy city of London, Nomad's values and goals remain the same: proximity, respect for the producer and careful attention to detail throughout the production chain.
Nomad later moved to Barcelona to open its first shop and help cultivate a taste for speciality coffee in the Catalan capital. Soon after, they opened their own open roastery and, still guided by the premise of bringing coffee closer to the public, they began to distribute their product and create a collaborative network of cafés, helping the project to grow on an international scale..
NOMAD Coffees | Spain
Coffee | Story | Notes & Essentials | Packages |
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Gahahe, Burundi | One more year we got to bring one of our favourite coffees from Burundi. Gahahe washing station is located in Gahahe, in the Kayanza region. The washing station is equipped with 10 fermentation tanks, 4 cherry selection tables, 2 soaking tanks and a drying field with 180 drying tables, which allow the station to process up to 750 metric tons of cherry per season. All producers are smallholders who own less than 250 trees. Each tree produces an average of 1.5kg of coffee per year, meaning they end up selling up to 200-300kg each year. Most of the coffee in Burundi is Red Bourbon. This way all the families can deliver their coffee to the washing station to be processed together. During the harvest season, all coffee is selectively hand-picked. Cherry is wet-processed under constant supervision and the whole process is closely monitored. All cherry is floated in small buckets (the unripe cherries are sold as B-quality cherry), and then the higher quality cherry is sorted again by hand to remove all damaged, underripe and overripe cherries. After sorting, the cherry is pulped within 6 hours of delivery. The coffee is dry fermented for up to 12 hours and then washed in clean mountain water for 12 to 24 hours. Parchment is then soaked for an additional 12 to 18 hours before being dried on raised beds for 2 to 3 weeks. |
Orange jam, panela and white flowers Altitude: 1800 masl, Process: washed |
Plus 87 |
Inzovu PB, Rwanda | Peaberry beans are the result of a natural mutation where just one bean grows inside the coffee cherry (cherries tend to be composed by an outer skin, a mucilage and two beans inside). Peaberries are round in shape and make up around 5 to 10% of the harvest. This peaberry blend is composed by a mixture of coffees from the western and southern areas of Rwanda, generally grown on mid-high altitude. After receiving the coffee as parchment from many washing stations, the lots are meticulously cupped to select the ones that are going to be part of the Inzovu blend as the season progresses. Once the season is finished and it’s time to mill, the coffee is sorted and all the peaberries are kept separated due to their screen size to create a different lot, which maintains the flavor profile of the original lot and tends to have a more distinctive acidity and bigger and bolder mouthfeel in the cup, like in this case. This lot goes through a traditional washed process, where the coffee, once in parchment, is soaked in water before drying in raised beds for 2 to 3 weeks. |
Caramel, currant and red apple Altitude: 1400 - 1600 masl, Process: washed |
Selected Mix, Single / Light |
Nemba, Burundi | Nemba washing station lies in the northern province of Kayanza and more than 3.100 producers bring their coffee there during the harvest season. All producers are smallholders who own less than 250 trees. Each tree produces an average of 1.5kg of coffee per year, meaning they end up selling up to 200-300kg each year. Most of the coffee in Burundi is Red Bourbon. This way all the families can deliver their coffee to the washing station to be processed together. Each washing station is managed and lead by an agronomist. This agronomist collaborates with the producers to determine and implement the practices best suited to the specific growing conditions of their farming plots and give the producers organic fertilizers. During the harvest season, all coffee is selectively hand-picked. Cherry is wet-processed under constant supervision and the whole process is closely monitored. All cherry is floated in small buckets (the unripe cherries are sold as B-quality cherry), and then the higher quality cherry is sorted again by hand to remove all damaged, underripe and overripe cherries. After sorting, the cherry is pulped within 6 hours of delivery. The coffee is dry fermented for up to 12 hours and then washed in clean mountain water for 12 to 24 hours. Parchment is then soaked for an additional 12 to 18 hours before being dried on raised beds for 2 to 3 weeks. |
Dates, dried peaches and strawberry Altitude: 1700 masl, Process: washed |
Plus 87, Rest of World |
Bwenda, Rwanda | Bwenda’s owner, Bernard Uwitije, is originally from southern Rwanda, in the Nyamagabe district. He came from a region where coffee was one of the dominant crops. Bernard first entered the coffee industry trading home-processed coffee sold on parchment. He later realized the added value if the fully processed coffee (fermented, dried and cleaned) was sold. Wanting to establish a proper and sustainable business in the coffee sector, he built his first washing station near his hometown in 2016. He took advantage of the first year to learn all the details of how to operate a successful washing station and, then, he built his second station washing the following season, where it later dominated the processing of large volumes of coffee without compromising quality. Bwenda was his third washing station, built-in 2018 after realizing that a group of farmers who were somewhat isolated did not have a nearby washing station to transform their cherries into high-quality coffee. 2019 was Bwenda’s first operating season, processing only 1 container of coffee. Bernard is already developing several programs to help farmers provide Bwenda with extension services and is expanding the capacity of this washing station. |
Dried fruit, honey and panela Altitude: 1700 masl, Process: natural |
Plus 87, Rest of World |
Chambaku Citro (Filter), Colombia | It’s been a couple of years since we started to work with Finca Chambakú and we got to visit them in February during our trip to Colombia. It’s the second time that we visit Juan Felipe Restrepo, Pipe for his friends. It’s always a pleasure to see the amazing work they do on this farm. The Restrepo family always makes us feel at home. Finca Chambakú is the new project of the Restrepo family. It is a 12-hectare farm located in Villamaría, Caldas, and is one of the 17 farms that make up Hacienda el Jardín. Historically, this Hacienda has been focused on the cultivation of traditional coffee, but in recent years they have adapted and created an ideal agro-industrial system to extract all the productive potential with differentiated coffees. The Restrepo family saw in this land great potential for the production of speciality coffees thanks to the optimal conditions of the environment and the proximity to its facilities in order to maintain exhaustive control and guarantee the quality of the coffee. Juan Felipe, Q Processor and partner of the farm, is in charge and the great architect of the protocols and processes of benefit on the farm. Among the objectives, it is worth highlighting the new protocols for fertilizing with organic matter and extreme post-harvest care. Also, greenhouses with 3-level canopies have been built to carry out a better drying process, perfecting the final cup. After going through a floating selection, the cherries from this lot were selected by hand by a group of women, most of them wifes from workers from the farm. After these two selections, a maceration of citronella in water with yeast for 14 hours was prepared, and the resulting extract was added to the cherries mass to ferment the coffee under anaerobic conditions for 48 in metallic tanks. The coffee was sun-dried for 4 days to drain and then moved to the mechanical silo to dry for 3 days. Once dried, the coffee was stabilized for 2 months in GrainPro bags. |
Lemongrass, orange and red fruits Process: natural citronella |
Selected Mix, Single / Light, Rest of World |
Chambaku (Espresso), Colombia | Coming soon | Figs, cocoa powder Process: washed |
Selected Mix, Blend / Darker |
Chambaku (Decaf), Colombia | Finca Chambakú is one of the farms that NOMAD works with every year. Juan Felipe Restrepo (Pipe for friends) brings us this time a new batch but this time being a decaffeinated coffee with the “Sugar Cane Process” method. The process is done through sugar cane ethyl acetate. It is a selective solvent for caffeine that is found in nature. It is achieved through the fermentation of sugar cane. Then the coffee is dipped 4 times in a mixture of water with this acetate, which almost completely absorbs the caffeine from the coffee. Once this process has passed, the coffee is dried until it reaches 12.5% humidity and is covered with a layer of organic wax to protect it and thus last longer at maximum performance. |
Cocoa Powder, honey and maple Syrup Altitude: 1400 - 1800 masl, Process: Sugar cane decaf |
Decaf |
Tropical Fruit (Experimental), Brazil | We are happy to announce that we are bringing coffees from the Vinhal Family to our menu for the second year in a row. This family has been producing coffee since 1988. They are 3rd generation of farmers, producing a wide range of varieties, such as Red Catuaí, Yellow Catuaí, Topazio, and Yellow Icatu at an average altitude of 950 masl. Their biggest challenge is to combine productivity, sustainability and quality. What stands out from this family is that every member is involved in the production and is a passion about post-harvest processing. You will find all types of processing methods, from Washed, Honey to Natural, which is uncommon for Brazilian standards. Their farms (Fazenda Recanto and Estrella) are Rainforest Alliance, 4C (Common Code of the Coffee Community) and Certifica Minas certified. To achieve and maintain these certifications, we need to comply with a series of standards regarding issues such as environmental conservation and sustainable production, good social practices and working conditions, an efficient management and control system for the entire production chain and, of course, full compliance with all current legislation. They are also members of BSCA (Brazil Specialty Coffee Association), which mission is to increase recognition of Brazilian specialty coffees both inside Brazil and around the world. After the collection of coffee cherries, which in Brazil is done in a mechanical way. The cherries are washed with clean water and at the same time, a selection is made by floats where unripe cherries are separated from the ripe ones. The ripe cherries are left to macerate for 36 hours before receiving what Rafael Vinhal calls “Thermal Shock” (a secret process on the farm). They are then left to macerate for another 144 hours and receive another “Thermal Shock”. The cherries are then pulped and go through a 122-hour fermentation submerged in water. Finally, the coffee is centrifuged to remove all the water and dried on raised beds for 19 days until the desired percentage of moisture is reached. |
Caramel, papaya and passion fruit Altitude: 960 - 1040 masl, Process: experimental natural |
Plus 87 |
Coco (Experimental), Brazil | We are happy to announce that we are bringing coffees from the Vinhal Family to our menu for the second year in a row. This family has been producing coffee since 1988. They are 3rd generation of farmers, producing a wide range of varieties, such as Red Catuaí, Yellow Catuaí, Topazio, and Yellow Icatu at an average altitude of 950 masl. Their biggest challenge is to combine productivity, sustainability and quality. What stands out from this family is that every member is involved in the production and is a passion about post-harvest processing. You will find all types of processing methods, from Washed, Honey to Natural, which is uncommon for Brazilian standards. Their farms (Fazenda Recanto and Estrella) are Rainforest Alliance, 4C (Common Code of the Coffee Community) and Certifica Minas certified. To achieve and maintain these certifications, we need to comply with a series of standards regarding issues such as environmental conservation and sustainable production, good social practices and working conditions, an efficient management and control system for the entire production chain and, of course, full compliance with all current legislation. They are also members of BSCA (Brazil Specialty Coffee Association), which mission is to increase recognition of Brazilian specialty coffees both inside Brazil and around the world. After the collection of coffee cherries, which in Brazil is done in a mechanical way. The cherries are washed with clean water and at the same time, a selection is made by floats where unripe cherries are separated from the ripe ones. The ripe cherries are left to macerate for 36 hours before receiving what Rafael Vinhal calls “Thermal Shock” (a secret process on the farm). They are then left to macerate for another 144 hours and receive another “Thermal Shock”. The cherries are then pulped and go through a 122-hour fermentation submerged in water. Finally, the coffee is centrifuged to remove all the water and dried on raised beds for 19 days until the desired percentage of moisture is reached. |
Coconut oil, milk Chocolate, piña colada Altitude: 960 - 1040 masl, Process: experimental washed |
Plus 87 |
Similarly to Nomad, Elbgold may rightly be regarded amongst the very elite of European speciality coffee roasters. Representing high-quality and directly traded specialty coffee, Elbgold discover all their raw coffees on their frequent travels to all coffee-growing countries, obtaining them fairly and sustainably from producers.
From within their coffee roastery in Hamburg's Schanzenviertel, all direct trade coffees are roasted by hand, with a lot of experience. Each coffee is given an individual roasting profile so that Elbgold have the right filter or espresso coffees in their range for both classic coffee drinkers and third-wave coffee lovers at any one point in time. An integral part of Germany's specialty coffee scene, we're excited to feature Elbgold for our first time.
Elbgold Coffees | Germany
Coffee | Story | Notes & Essentials | Packages |
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Denbi Uddo, Ethiopia | The coffee cherries of DENBI UDDO grow at an altitude of 1950 to 2150 meters in the Guji Zone. The cherries are picked and selected between November and January. The coffee is washed and processed and is part of the Improved Process Projectby Faysel A Yonis. In this process, the coffee is fermented in water tanks for over 100 hours (5 days). The water is completely changed every 24 hours. The ambient temperature is a maximum of 18.5°C, allowing for slow fermentation. This creates a very clean coffee. Finally, the parchments are spread out on African beds and left to dry under shade nets for 15 days. The result is a radiant coffee that shows floral and very sweet aromas of elderberry right from the start. The citric acidity, reminiscent of a pink grapefruit, is rounded off by a strong body and the sweet notes of a Sencha tea. | Elderberry, pink grapefruit and sencha Process: washed |
Plus 87, Rest of World |
La Dalia, El Salvador | In the middle of the Apaneca mountains in western El Salvador, not far from the border with Guatemala and only 40 minutes from the sea, the Guillen family has been growing coffee for five generations. Mainly the varieties Bourbon and Pacamara but also some Geisha. On their four farms "San Antonio", "La Dalia", "El Mercurio" and "Santa Teresa" they produce a total of 900 quintals, which are approx. 592 bags of 69kg each, i.e. a little more than two containers of coffee per year. We met José Guillen in 2016 at the "Best Of El Salvador" competition organized by the Consejo Salvadoreño de Cafe in San Salvador, where we were able to choose the best coffees in the country. We bought the first harvest of "La Dalia" in 2018 as Pacamara Honey, in the same year we won 1st place at the German Brewers Cup. A year later, together with the Guillens, we built a cold store so that José could anaerobically ferment his excellent coffee in a targeted and controlled manner. And again this year we were able to bring a complete container with different microlots to Hamburg. We paid the Guillens 4 USD/lb FOB for this Pacamara from their Finca La Dalia. The 16ha Finca La Dalia is located at an altitude of 1500m. On an area of 7ha the Pacamara plants grow on loamy soil and on steep slopes under cedar, mahogany and pepeto trees. The giant Pacamara cherries are naturally sun dried on raised beds for 24 days after picking. The result is a super sweet coffee with notes of cocoa, toffee and currant. |
Toffee, cocoa and currant Process: natural |
Plus 87 |
Monte Alegre, Brazil | Monte Alegre means 'happy mountain' in Brazil. When we visited Sul de Minas, we immediately understood how José Francisco Pereira came up with this name. The people and the first sip of their coffee made us happy. The coffee is prepared as a pulped natural, combining an intense sweetness reminiscent of a red apple with a very clean flavor profile without distraction. It has a chocolaty body and a very mild and lovely acidity with a soft aftertaste. Its full mouthfeel is reminiscent of maple syrup and due to the light roast (Agtron2 70) it is perfect for the espresso machine but also for the fully automatic machine, because it also tastes great as a café crème! | Red apple, maple syrup and vanilla Process: natural |
Plus 87, Rest of World, Single / Light |
El Moreno, Guatemala | In the Pérez family, everyone lends a hand. The father Willy, his wife Leticia and the four children Laura, Gerado, Guillermo and Dani and his wife Madlyn work in different areas of the family business. Her 32 ha farm El Moreno is located at 1900m directly on the Mexican border. The fourth generation of the Pérez family has been cultivating coffee here, mainly the Caturra variety. The family has set itself the goal of producing better and more sustainable coffee. To do this, they rely on a new, water-saving treatment technology and their own irrigation system with water from the nearby Agua Dulce river. The finca therefore resembles a beautifully landscaped garden with healthy, green plants and countless purple-red cherries. These are harvested by hand at Finca El Moreno in five staggered passes. Only the best, fully ripe cherries are processed separately for the elbgold. The coffee is then dried and then peeled, sorted and made ready for dispatch in our own drymill in Huehuetenango. We've been getting a container of specialty coffee from the Pérez family every year for the last six years and this year's harvest from Finca El Moreno again tastes of chocolate, honey and hazelnut and scored 86.75 SCA points. |
Chocolate, honey and hazelnut Process: washed |
Selected Mix, Blend / Darker |
Sechs A, Guatemala / El Salvador / Ethiopia | This espresso has been with us since 2004. So it was high time for a new guise: still known to many under the name CLASSICO, this name has been transformed into the SECHS A - Classic Espresso. Its new name is a tribute to our first roastery at Mühlenkamp 6a in Hamburg-Winterhude, where our journey began 17 years ago. We also took a trip back to the beginning when putting together our popular blend. We reuse the original recipe of three wonderful coffees with over 85 points SCA from our friends in Guatemala, El Salvador and Ethiopia. The washed Caturra by Luis Pedro Zelaya from Guatemala Antigua gives the SECHS A its chocolaty note, the bourbon from the Guillen family from El Salvador provides the syrupy sweetness and the washed Yirgacheffe by Faysel A. Yonis from the village of Aricha - which we are, by the way, in 2019 visited for the first time - the SECHS A gets its slightly fruity peach note. In terms of taste, almost everything remains the same! The espresso still tastes like a sweet, creamy nougat praline! The SECHS A is therefore ideal as a basis for all milk drinks such as cappuccino or flat white, but of course it is also a pleasure as a pure espresso and also tastes great as a café crème from the fully automatic 1A machine! |
Chocolate, peach and hazelnut Process: washed |
Selected Mix, Blend / Darker |
Scheingold, Colombia | To appear or not to appear, that is the question. Because our new decaffeinated coffee seems to taste like normal coffee. As a rule, no caffeine means no taste. Not so with the Decaf de Caña process. The beans come from Colombia and are also decaffeinated on site. In addition to its excellent coffee, the Latin American country is also known for the production of sugar cane. Both worlds meet here: Because a by-product of sugar cane production is used for decaffeination. First, the beans are sorted and steamed under low pressure for 30 minutes to open the pores. The salts inside the coffee beans now combine with the sugar cane and the caffeine is extracted. This process continues until no more caffeine can be detected (a maximum of 0.01 – 0.03% caffeine remains). This coffee not only seems to taste like nougat, brittle and dates, it does too - as filter coffee and espresso. |
Nougat, brittle and date Process: EA decaf |
Decaf |
El Campo, Honduras | Sweet as honey, creamy as nougat and as juicy as a super ripe nectarine - this micro lot from Marysabel Caballero and Moises Herrera inspired us from the first cupping in their house in Marcala. Marysabel and Moises now have 37 small plots on which they each grow different varieties, 85% Catuai, but also their award-winning Geishas, as well as Java or Caturra. Moises knows exactly which variety grows best where and what it needs to be happy. This coffee is a Red Catuai, it grows at 1650m and is washed and processed. |
Cocoa, nectarine and honey Process: washed |
Single / Light |
3 in a row? Well, it's the least you should expect of GUSTATORY. Tim Wendelboe essentially defines the term 'Scandinavian coffee roast' and their roastery is - similarly - widely appreciated as one of Europe's very best.
Known for their light-roasted coffees and consistent quality, Tim Wendelboe's secret behind their reputation is not just the way they roast or their strict quality control, but also the way they buy green coffee. Their coffees are carefully selected by Tim Wendelboe and are all sourced from his favourite origins with an emphasis on quality, traceability and responsibility.
Tim Wendelboe likes to have close relations with their producers , and together they work systematically, both in the short and long term, in order to improve their farms and coffees. As such, this sense of relationship ensures that the coffees they offer are each harvested and processed following their strict protocols, all in all, to provide you with coffees of distinct character.
Tim Wendelboe Coffees | Norway
Coffee | Story | Notes & Essentials | Packages |
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Karogoto, Kenya | Karogoto is a wet mill (also called factory) situated near Karatina town in Nyeri, Kenya. It is one of four wet mills that are owned by the Tekangu farmers cooperative society. There are numerous wet mills in Nyeri often just a few minutes drive from one to another. The reason for this is that Nyeri is home to thousands of smallholder farmers that owns on average 0,5 hectares of land where they typically grow coffee, maize, pasture and other crops. A farmer typically will pick her/ his coffee cherries and sell them to the nearest wet mill that is within walking distance. The cherries get bulked together before they are processed and dried by the staff on a cooperative wet mill and later sold to exporters at the weekly Kenyan coffee auction or directly to roasters. Kenya is both a complicated and a very streamlined place to buy coffee. Unlike the origins we buy from in the Americas, it is slightly more challenging to find farmers that own enough land to be able to supply even small roasters like us. Most smallholder farmers sell their coffee to cooperatives and do not process or dry their own coffees. The coffees from Karogoto are always super clean and have an intense fruity and floral flavour. This is most likely because most of the members / farmers are still growing the SL28 cultivar and have received a lot of agricultural training over the years. The climatic conditions also contributes to the coffees intensity. The cool nights and moderately hot days slow down the ripening process and gives a very sweet, intense and unique coffee. The 2020 harvest from Karogoto is very similar to the 2019 harvest with a vibrant acidity and a distinct flavour profile reminiscent of rose hips and hibiscus. The consistent quality of this coffee year after year shows that Karogoto is a very well managed wet mill much thanks to Ephraim, the wet-mill manager, who has been in charge of processing this coffee for many years. Ephraim has a great attention to details which I think contributes to this coffee’s remarkable cleanliness and refreshing acidity which are some of the attributes I love about this coffee. |
Rose hips, hibiscus and blackcurrants Process: washed |
Plus 87, Rest of World |
Finca Tamana, Colombia | When Elias Roa bought Finca Tamana in 2011 most of the farm was planted with the two cultivars Caturra and Variedad Colombia. Since then the Caturra trees have been attacked by leaf rust almost every year and the quality and production has therefore been a bit up and down. The variedad Colombia is resistant to leaf rust and has consistently been tasting better compared to the Caturra over the years. That is why we have recommended Elias to replant most of his Caturra trees with either resistant hybrid cultivars or better tasting traditional cultivars like Bourbon and SL28. There are still some Caturra left on the farm and probably always will be, but since the production is very small and the flavour is very similar to the Variedad Colombia we are normally blending the two based on harvest date and quality. In general the lots we buy from Tamana are mixed like this because separating them in to daily pickings is normally not practical in terms of milling, packing, etc. I still feel that we are able to preserve the uniqueness in these coffees and this lot is an excellent example of the «standard» quality from Tamana. 2021 was another great year for quality with good growing conditions that resulted in an overall high quality of the coffees from Tamana. In addition to good growing conditions Elias changed the process slightly based on experiments we have done together with Diego Campos. He is now “fermenting” his coffees in cherry for 16-20 hours prior to de-pulping the coffee. After de-pulping, the coffee continues to ferment in stainless steel tanks for another 24 hours before the parchment is washed by using a mechanical mucilage remover. Still the coffees are soaked in clean water over night before they get dried under shade. This slight tweak in process has brought out a bit more fruity flavours in the coffee. A fun fact is that during the whole 2021 harvest, all the coffees were carefully processed by Elias’ son in law, my good friend and also the 2021 world barista champion, Mr. Diego Campos. Diego worked closely with Elias during the whole harvest and as you might expect, he has an extreme attention to details. I think it really showed in the quality and consistency of all the lots we cupped and bought in 2021. |
Sweet chocolate, caramel and red fruits Process: washed |
Plus 87 |
Nacimiento, Honduras | Jobneel Caceres Dios owns and runs finca Nacimiento with his wife Fany. They were the first farmers I started working with and buying directly from back in 2009 and since then we have been able to systematically improve their coffees to become one of the best in their area, an area that is by many considered to produce the best coffees in Honduras. Finca Nacimiento is a small coffee farm situated on the very top of the El Cielito branch in the Santa Barbara Mountain near lake Yojoa in Honduras. The farm is about 20 hectares and is situated on a steep hillside of the mountain. The wet mill is at the bottom of the farm at 1500 masl but the top of the farm is at around 1800 masl. where you have a beautiful view of the lake on a clear day. For a long time we have asked Jobneel to separate his coffees by cultivar and harvest date. As a result we have not only gotten coffees with different flavour profiles due to the variations in cultivars but we have also noticed that the flavour intensity tend to increase from the start of the harvest in January / February towards the end of the harvest in June. This is most likely due to the later pickings are harvested from the higher altitudes on the farm. These coffees have had more time to ripen which results in fruity coffees with more intensity. This particular lot is from the middle of the harvest which means it has good intensity of fruity flavours. It is harvested from the higher part of Jobneel’s farm. A really sweet and fruity Pacas from one of the best coffee areas in Honduras. Packed with stone fruit and red berry flavours with loads of sweetness. |
Winey, red fruits and mango Process: washed |
Plus 87, Rest of World |
Fourthly, and by no means least, Hundred House are speciality coffee roasters based in the rural hills of Shropshire, and combine expertise with passion to source, roast and supply unique coffees from small holds around the world. A core part of their approach is supporting the arts through industry. Hundred House work with a variety of artists and designers – allocating a portion of their profits to art and design initiatives. Their collaborations include working with public galleries, along with art and design entities, to create spaces that invite social and cultural dialogue, coupled with great coffee.
Hundred House use analogue knowledge, based on over 20 years of speciality roasting experience, to sample and develop the roast for our coffees in response to their innate flavours and aromas. They only stock a small and carefully selected range of responsibly sourced coffees, taking time to discover and roast the best they can find. Hundred House are also known for their creations of expertly fused espresso blends – ranging from the sweet and jammy, to the 'made for milk' and the 'pure organic'.
Hundred House Coffees | UK
Coffee | Story | Notes & Essentials | Packages |
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Eufemio Dominguez, Peru | Eufemio Dominguez Aguilar owns two hectares of land in the El Condor area of Huabal. The farm is planted entirely with caturra, which Eufemio has maintained for some years. Eufemio manages his farm organically, applying compost and manure as fertilisers and weeding manually with a machete. Picking is carried out mostly by the family themselves and also by neighbours, who form mingas, which are free labour exchanges, where farm owners club together and pick for each others farms, exchanging their time and labour rather than money. Once picked, the coffee is fermented overnight and up to 24 hours before being washed and then placed to dry on tarpaulin mats, where it dries for around ten days. |
Dried apricot, tart red cherry and apple Altitude: 1900 masl, Process: washed |
Selected Mix, Single / Light, Plus 87 |
Bon Bon, Various | A sweet and jammy espresso blend. Soft macaroon, hard boiled sweets and chocolate flavour notes, this espresso blend is made up of single origin coffees from 3 different farms. Focusing on naturals and honey processed beans, we've worked towards a beautiful balance of sweet, over-ripe strawberries with full bodied acidity. | Sweet and jammy Altitude: various, Process: washed |
Selected Mix |
Vida, Various | More than a saying, more than a coffee. Pura Vida is a way of life, our very favourite motto from Costa Rica. Ticos use Pura Vida to say hi, say bye and more importantly; everything’s good! To us it means clarity in contentment in the most raw of forms. No worries, no fuss, no stress. The act of being thankful for this simple life of ours. The most common theory on the origin of the phrase comes from a Mexican movie by Gilberto Martínez Solares called ¡Pura vida! that came to Costa Rica 1956. In the film, the saying is used by the main character who remains optimistic, unflustered and upbeat, despite the unfortunate series of events that befall him. Although it took a little while to catch on, the phrase Pura Vida was being used nationwide by 1970. Our nod to the Pura Vida lifestyle is this organic espresso blend, sourcing coffees from all over the world to find the best organic beans for our Vida Blend. A sense of clarity and an un-fussed pour. |
Orange, hazelnut and caramel Altitude: various, Process: washed |
Blend / Darker |
Decaf, Colombia | Coming soon | Toffee, chocolate and peanut brittle Altitude: 1700 - 1800 masl, Process: EA decaf |
Decaf |
Halo exists because compromise shouldn’t. Because when given the choice between what is best for us and what is best for the world, Halo didn’t see a choice at all. Halo capsules are designed to provide consumers with a sustainable capsule alternative filled with specialty grade coffees of the highest quality; hence their promise to deliver the 'World’s Best Coffees, In a Way That’s Best For The World.'
In 2018 alone, the coffee capsule industry produced 60 billion capsules. A considerable amount of plastic and aluminium waste adding to the billions of capsules that already exist in the world and will continue to do so for the next 500 years. Faced with the vast amounts of waste being produced by the capsule industry in light of a growing ecological crisis, it would have been irresponsible to sit idly by. This is why Halo set out to combat the wastefulness of the capsule industry and challenge conventional methods of pod production by producing a sustainable alternative.
Halo capsules address the negative environmental effects of capsule production by utilising waste sugar cane, a by-product of the sugar cane industry, to create a fully home compostable pod. With the ability to degrade in as little as 28 days in home compost conditions, Halo capsules provide consumers with the convenience of a pod coffee without costing the world.
HALO Coffees | UK
Coffee | Story | Notes & Essentials | Packages |
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Daterra | Coffee from Brazil. A sweet and creamy blend, suited to cold brews. Conditioned two ways for a complex cup, with a mix of dried-on-tree and pulped cherries. Yellow fruits are added to balance the acidity. A sweet and creamy blend, from the first farm in the world to be awarded a Rainforest Alliance Sustainability A Grade. | Caramel, pecan, dried cherries and spicy chocolate | Capsules |
Noir | A blend of full-body coffee from South America and Asia. Columbian soil is rich in nitrogen, making it ideal for cultivating beans with a fruity acidity and notes of chocolate and almond while the Vietnamese bean creates a creamy finish that is perfect for espresso roasts. The finish is clean and round with a delicate taste of caramel making it ideal for milk-based drinks. Halo’s darkest selection yet is a blend of Arabica and Robusta beans from South America and Asia.The high grown Honduras, Brazilian Mogiana and Colombian Huila deliver citric acidity and soft body while the Vietnamese and Indian Robustas provide notes of fruit and chocolate with a smooth finish. | Chocolate, caramel, molasses, berry and citrus | Capsules |
Honduras | From the rich dark soils of rainforests to mountain ranges of pine and oak, to intercropping cocoa and coffee estates. These coffees are grown by communities bordering Guatamela and El Salvador, delivering fine complexities in each cup. A fragrant, full-bodied single origin coffee with sweet tasting notes of walnuts, malt and milk chocolate. A full-bodied coffee with notes of walnut, delivered with subtle creamy sweetness. | Walnuts, malt and milk chocolate | Capsules |
GUSTATORY (adjective): curating excellence in taste.