This coffee is a Red Caturra variety cultivated by Simon Brown and Merlith Cruz at Las Etiopes farm in Jaén, Peru. Grown at 1,850 meters altitude, the beans are processed using washed wet fermentation methods. The coffee displays bright acidity with notes of blackcurrant and apple tart, complemented by classic chocolate and nutty flavours reminiscent of black wine gums.
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.
