This coffee is produced by Jose Vicente Ordoñez Ortiz at El Cozo, a 2-hectare farm in Albán, Nariño, Colombia. The farm sits at 2000 meters above sea level, where the cool 18°C climate allows for slow, extended cherry maturation. The coffee is made from Castillo cultivar and processed using Double Fermentation Washed method - featuring 24 hours of initial anaerobic fermentation in cherry, followed by 80 hours of submerged secondary fermentation, then double washed. Expect tasting notes of Floral, Raspberry, and 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.
