This coffee is from Sítio Maranhão in Santana de Caldas, Brazil, produced by Josiel, Jeferson and Jair Betti at an altitude of 1,100-1,200 meters. It is a Yellow Catuai variety processed using the natural method, where hand-picked cherries are dried on the patio for several weeks. The coffee offers a sweet and acidic flavor profile with notes of Red Currant, Raisin, and Milk Chocolate. The yellow color of the Catuai indicates a slower maturation process resulting in a more complex taste.
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.
