This coffee is produced at the Ninga Washing Station in Burundi's Kayanza Province, specifically from the Giku Hill area. It is a Red Bourbon cultivar processed using extended fermentation (EF) honey method. The coffee grows at an altitude of 1,850 to 2,100 meters and was harvested in August 2024. The beans offer a very clean, silky, and delicate cup with distinct notes of acacia honey, black tea (reminiscent of rooibos and chamomile), and raspberry acidity. The coffee is produced in partnership with Long Miles Coffee Project, which works with local farmers to implement sustainable practices.
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.
