Hundred House Coffee - Gregorio Espinoza - Peru- 227g Bag

Hundred House Coffee - Gregorio Espinoza - Peru- 227g Bag (227g Whole Bean)

Tasting Notes (Espresso): Red Apple, Citrus Fruits, Dark Chocolate

• FARM : Finca Voller
• REGION : Pasco
• ALTITUDE : 1,750 MASL
• VARIETAL : Red Catuai
• PROCESS : Black Honey

Gregorio Espinoza is a second-generation coffee producer from the Pozuzo district of Peru's Pasco region. Inspired by his father, who first planted coffee in the 1970s, Gregorio has spent over 30 years developing the family farm while remaining rooted in its traditions. Today, he works alongside his sons, Gregorio Jr. and Jimi. After gaining reliable internet access in 2016, the family embraced experimental processing, learning through online courses and connecting with producers worldwide. They have since become some of the most innovative coffee producers we have encountered. Finca Voller covers 10 hectares, with seven dedicated to coffee, growing varieties including Red Catuai, Geisha, Pacamara, Obata, Maragogipe, Typica and Caturra. This lot was harvested at around 23° Brix before a 36-hour anaerobic fermentation. It was then pulped for a Black Honey process, fermented for a further 36 hours, dried in solar dryers for nine days and rested for 30 days. Gregorio's commitment to quality and innovation continues to shape a sustainable future for his family and community.

About Hundred House Coffee: "We founded Hundred House in 2016 after building careers across both art and speciality coffee, bringing together a shared passion for coffee and culture. From the beginning, we wanted to build slowly and intentionally, creating a company centred around exceptional coffee and a considered experience at every touchpoint; from the cafés and spaces that serve it, to the way it feels in your hands, through to the extraordinary coffees themselves. At its core, Hundred House was conceived as more than a roastery alone; a space where coffee, creativity and community could meaningfully intersect, and where supporting artists and creative practices would become part of the fabric of the business itself."