This coffee is a Pink Bourbon varietal from Acevedo, Huila, Colombia, produced by Luis Anibal Calderon at Villa Betulia farm. It grows at 1,500-1,600 meters altitude and is processed using anaerobic natural methods. The cherries undergo 24 hours of dry aerobic fermentation before being placed in GrainPro bags for 50 hours at temperatures below 22°C, then dried on raised beds to 11% moisture content. Expect tasting notes of mango, fermented pineapple, and floral characteristics.
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.
