This coffee is a Gesha variety from Peru, specifically produced by Andy Llanos Delgado at his farm Pluma Dorada in the Colasay District. Located at 1,820 meters above sea level in Santa Rosa de Congona, this coffee is naturally processed with extended dry fermentation and tartaric acid treatment. The beans offer notes of creamy peach, lemon, and delicate floral aromatics.
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.
