This coffee is a Papayo variety from Filandia, Quindio in Colombia, grown at 1650-1700 meters altitude. It is produced by Jaime Giraldo and processed using a 45-hour aerobic natural method, where the cherries are fermented aerobically before being dried on raised beds. The Papayo cultivar is a unique variety known for its elongated beans resembling papaya fruit, offering exceptional sweetness and floral complexity. The coffee showcases vibrant notes of tepache, tamarind, and cranberry.
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.
