This coffee is from Ywangan in Shan State, Myanmar, produced by smallholders from Nwar Ban Gyi village. It is a Red Catuai variety grown at 1,350 meters altitude and harvested between July and September. The coffee undergoes a honey process with additional carbonic maceration fermentation, where cherries are floated and hand-sorted, then fermented in one-way valve tanks for 48 hours before being pulped and dried on raised beds for 12-15 days. The flavor notes include Redcurrant, Caramel, and Toasted Nuts.
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.
