This coffee is produced by Sergio Luis Ricetto at Sitio Pinhalzinho farm in the mountainous region of Divinolândia, Brazil. The farm sits at an altitude of 1200 meters and spans 13 hectares, growing Yellow Catucai, Bourbon, and Mundo Novo varietals. The coffee is processed using a traditional natural method where cherries are hand-picked and patio-dried during the July harvest season. The result is a coffee with a rich, syrupy body featuring dried tropical fruit notes and a chocolate flapjack finish.
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.
