This coffee is from Rwanda, produced by Jean Paul at Liza Mill in the Kamembe region at 1,600-1,800 meters altitude. It is a Red Bourbon variety processed using natural methods with anaerobic fermentation, where coffee beans ferment in an oxygen-free sealed container for 24-72 hours. The coffee offers distinct notes of strawberry, nutty, and raisin flavors. Jean Paul manages approximately 6,000 trees and also processes coffee from several hundred small-scale local farmers in the surrounding community.
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.
