This coffee is from Muchagara Factory in Kirinyaga County, Kenya, a wet processing centre opened in 1959. It is produced by 500 local smallholder farmers at 1,800 meters altitude. The coffee uses SL 28, SL 34, and Ruiri 11 varieties and is processed using traditional wet fermentation washed methods. Expect vibrant berry flavours including redcurrant and blackcurrant, with rhubarb acidity, sweet caramel, and brown sugar notes.
Origin
Kirinyaga (Kenya)
Flavor Notes
Brown Sugar, Caramelized, Redcurrant, Blackcurrant, Rhubarb
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.
