This coffee is a single origin from Jimma, Ethiopia, produced by Mike Mamo at the Telia Washing Station from smallholders in Yukro Village. The beans are processed using the honey method and grown at 2000 meters altitude. The cultivar consists of Gibirinna 74110 and Serto 74112 varieties, which were developed by the Jimma Agricultural Research Center in the 1970s for disease resistance. Expect super sweet and bright flavours of peach and apricot, with a creamy body and floral aromas. The coffee was harvested in March 2024.
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.
