This coffee is produced by Simon Brown and Merlith Cruz at their farm Las Etíopes in Jaén, Peru. The farm sits at 2,050 meters above sea level in the village of El Porvenir. This lot features the Gesha variety, known for its exceptional quality and floral characteristics. The beans are processed using washed methods with wet fermentation. Expect an intense perfumed floral aroma with bright citrus acidity balanced by stone fruit sweetness. The cultivar is Gesha, which is a highly prized Arabica variety originally from Ethiopia.
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.
