This coffee is a Pink Bourbon varietal from Virginia Salazar's La Castellana farm in Armenia, Quindio, Colombia. Grown at 1700-1900 meters altitude and harvested in January 2024, this coffee undergoes an EF2 washed process with extended fermentation. The cherries ferment for 24 hours in open-air conditions followed by 50 hours in sealed containers under temperature control, then are pulped, washed, and dried on African raised beds to 11% moisture. The result is an extremely vibrant, clean, and floral coffee with pronounced notes of white grape, lemongrass, strawberry, pineapple, and panela.
Origin
Armenia (Colombia)
Flavor Notes
Pineapple, White Grape, Sherbet, Wild Strawberry, Lemongrass, Panela
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.
