This coffee is from Fazenda Matão in Mococa, São Paulo, Brazil, grown at elevations between 790 and 940 meters above sea level. It is an Arara cultivar processed using anaerobic natural methods. The farm has been owned by Marco Antonio Guardabaxo since the early 2000s and features modern irrigation systems and sustainable practices. This lot offers a rich, heavy fermentation profile with flavors of Black Cherry, Cacao, and Walnut.
Kiss the Hippo launched in 2018 as London's first carbon negative coffee roastery. Every coffee they sell is certified organic by the Soil Association and certified carbon negative, with reforestation projects in Colombia, Madagascar, Zambia, and Nepal through a partnership with Swiss nonprofit On A Mission. They pay farmers at least 50% above Fair Trade prices, often double. The roastery has won the UK Barista Championships three times, with victories by Joshua Tarlo in 2018, Paul Ross in 2019, and Paul Ross again in 2020 and now supplies seven London café locations. Sustainability extends to fully compostable pods, recyclable packaging, a Living Wage commitment, and a partnership with bio bean that turns used grounds into biofuels.
