This coffee is a rare and acclaimed Sidra variety from the Jardines del Edén farm in Quindio, Colombia. Produced by Felipe Arcila at an altitude of 1,700-1,900 meters, the beans undergo an experimental EF2 extended natural fermentation process involving 24 hours of dry aerobic fermentation followed by 50 hours in sealed GrainPro bags at temperatures below 22°C. The coffee is then dried on raised beds until reaching 11% moisture content. The result is a tropical and slightly funky flavor profile with distinct notes of papaya, apricot, and orange.
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.
