This coffee is a washed single origin from Ethiopia, specifically from Yukro Village in Jimma region. It is produced by Mike Mamo at Telia Washing Station, with smallholders from the village. The coffee is made from Gibirinna 74110 and Serto 74112 heirloom varieties, developed in the 1970s by the Jimma Agricultural Research Center for disease resistance. Grown at 2000 meters above sea level, it is from the 2024 harvest. The cup presents notes of pomelo, red plum, and black tea.
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.
