This coffee is from Leonid Ramirez at Finca La Cortina de Hierro in Quindio, Colombia, grown at 1,800-1,950 meters altitude. The coffee is made from Variedad Colombia cultivar and processed using EF2 Natural method, which involves three stages of anaerobic and carbonic maceration fermentation over several weeks. This extended natural process creates a distinctive flavor profile with notes of sweet fermented plum, caramel, and shortbread biscuit.
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.
