This coffee is from the Kainamui Coffee Factory in Kirinyaga County, Kenya, operated by the New Ngariama Farmers Cooperative Society. It is made from the Mundo Novo cultivar at altitudes ranging from 1650 to 1800 meters. The beans are processed using a washed method: cherries are hand-sorted, pulped, fermented for 24-36 hours, then washed, density-graded and sun-dried on African beds for 12-20 days. Expect flavor notes of gooseberry, red plum and brown sugar.
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.
