Single-origin coffee from Finca La Cortina de Hierro in Quindio, Colombia, produced by Leonid Ramirez at 1,800-1,950 meters altitude. The coffee features Variedad Colombia cultivar and undergoes a Multi Stage Natural Fermentation process involving three stages of anaerobic and carbonic maceration fermentation over several weeks. This unique processing method is applied to all lots from the farm. Harvested July 2025, this coffee offers flavor notes of fermented plum, raisin, and shortbread.
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.
