This coffee is a single origin from Honduras, produced by Nancy Hernandez at Jazmin Mill in La Paz region at 1,600 meters altitude. It is a washed coffee made from the Pacas variety, which is a natural mutation of Bourbon. The coffee showcases juicy citrus acidity with floral and tea-like characteristics, complemented by sweet milk chocolate flavors. Tasting notes include mandarin, black tea, and milk chocolate.
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.
