A 100% Gesha variety coffee from Hacienda San Isidro Labrador, produced by Matías Monge in Copey, Dota, Costa Rica at 1950 masl. This lot undergoes an anaerobic washed (extended fermentation) process, resulting in a refined and clean cup. The flavor profile features a sweet foundation of mango and jasmine tea, elevated by bright passion fruit acidity. The Monge family has a history of excellence, with this Gesha securing a Top 3 spot in the Cup of Excellence. Harvested in 2025.
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.
