This coffee is produced by the Nasa Wesx indigenous community in the Gaitania area of southern Tolima, Colombia, at 1,700-1,900 meters altitude. It is made from Caturra and Typica varieties, shade-grown under a protective canopy of trees and organically certified. The coffee undergoes an anaerobic natural process with 40-hour fermentation, creating dark fruit and floral flavours with notes of plum, blackcurrant and violet, reminiscent of red wine. Gaitania is located in the foothills of the Northern Andes near the Huila volcano.
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.
