This coffee is from the Aquiares Estate in the Turrialba region of Cartago, Costa Rica. Produced by Diego Robelo at an altitude of 1,200 meters above sea level, it is made from the H1 Centroamericano cultivar and processed using the red honey method. The harvest season runs from November to March. Expect tasting notes of caramel, sweet chocolate, and blueberry.
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.
