This coffee is produced by Felipe Arcila at Jardines del Edén farm in Quindio, Colombia, at 1,700-1,900 meters altitude. It features the Sidra variety processed using carbonic maceration, where whole coffee cherries ferment in an airtight container filled with carbon dioxide for 24-48 hours. The anaerobic environment and natural yeasts create fermentation that breaks down cell walls and releases sugars and acids. The farm is Cofinet's flagship location, focusing on exotic varieties and experimental processing. Harvested in November-December, this coffee offers notes of raspberry, lime, and jam with sweet complexity and citrus acidity.
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.
