This espresso blend is composed of 100% Ethiopia Bench Maji natural processed coffee. Roasted darker than typical offerings to develop deep chocolate characteristics with low acidity and full body. The natural sugars are browned to a dark caramel quality, creating a robust and strong profile while allowing the unique characteristics of the seasonal Ethiopian coffee to shine through. Tasting notes include dark chocolate, caramel, and walnut.
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.
