This exceptional microlot is cultivated by Jaime Zuluaga at Finca El Samán, located in the mountains of Montenegro, Quindio, Colombia, at an elevation of 1,900 meters. The Pink Bourbon variety is processed using an EF2 Natural method, which involves a 36-hour extended fermentation under limited oxygen before drying on raised beds. This process results in an intensely fruity, ferment-forward profile with distinct tasting notes of agave, cacao nib, and plum.
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.
