This coffee is produced by Rafael Amaya at Finca La Virginia in Timaná, Huila, Colombia. The farm sits between 1,700 and 1,800 metres above sea level. It is a Caturra cultivar processed using a 200-hour natural method, where the coffee is first placed in an aerobic environment to kickstart fermentation, then sealed in GrainPro bags for 200 hours. This extended fermentation creates a funky, fruity flavor profile with notes of Prune, Chocolate, and Papaya.
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.
