This coffee is a Striped Bourbon variety from La Piragua in Palestina, Huila, Colombia, grown at an altitude of 1,600 to 1,800 meters. Produced by Arley Vargas, the coffee is processed using a natural double fermentation method, involving 72 hours of oxidation followed by 98 hours of anaerobic fermentation in barrels. This lot offers an intense yet refined flavor profile with distinct notes of black cherry, melon, and cacao.
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.
