This coffee is from Honduras, specifically from the Marcala region in La Paz. It is produced by Nancy Hernandez at Jazmin Mill, which she established in 2008. The coffee is made from Catuai and Bourbon varieties grown at 1,600 meters altitude and harvested in March 2024. This is a washed coffee that was carefully fermented with the cherries soaked for 48 hours under water to enhance fruit character, then pulped, washed and dried on raised beds until reaching 11% moisture. Expect an extremely clean cup with notes of milk chocolate, hazelnut, red apple, and dried fruits including raisin. Suitable for both filter and espresso brewing.
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.
