This coffee is produced by Alexandra and Galo Morales in Pichincha, Ecuador at 1450 meters altitude. The lot features Sydra and Mejorado varieties, both confirmed by DNA testing to be Ethiopian landraces. Processed using a washed 48-hour double fermentation method and harvested in August-September 2024, this coffee showcases extremely clean cups with high citric acidity, complex elderflower and flower blossom florals, accompanied by lemon and Victoria plum notes.
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.
