This coffee is a single origin from Rwanda, produced by Jean Paul at Liza Mill in the Kamembe region. It is a Red Bourbon variety processed using the honey method, where the beans are dried with some mucilage intact, creating a sticky texture and honey-like sweetness. The coffee grows at an altitude of 1,600 to 1,800 meters above sea level and is harvested between April and July. Expect tasting notes of caramel, lemon, and floral characteristics.
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.
