This coffee is from Peru, specifically from the San Jose de Lourdes region at 1750 meters altitude. It is produced by the Flores Family at Finca El Morito. The coffee is made from Bourbon and Caturra varieties and processed using washed methodology with wet fermentation. The beans offer a mellow and balanced cup with notes of blackcurrant, apple, 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.
