This coffee originates from the Guiben region in Xishuangbanna, Yunnan Province, China, an area traditionally famous for exceptional tea. Produced by Tang Xiang and Tian Cai at the Banka farm, with Mr Tian Cai serving as Farm Operations Manager for Yunnan Coffee Traders. The coffee is made from Catimor, P3, and P4 varieties grown at 1,400-1,630 meters altitude and harvested between December and March. The honey process involves dry pulping to remove the outer skin while retaining the mucilage, creating a sticky layer on the bean. The beans are initially spread thinly on raised beds for two to three days, then grouped into thicker layers and left to dry for 25 days before milling. The cup presents notes of lemon, black tea, and caramel.
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.
