This single-origin coffee is produced by Fabian Acevedo at the La Providencia farm in La Argentina, Huila, Colombia, at an altitude of 1,750 meters. The coffee is of the Papayo variety and undergoes an extended washed process, which includes 24 hours of cherry fermentation in sealed bags, followed by 48 hours of fermentation in stainless steel tanks after depulping. The beans are then dried slowly for 15 days in a covered, well-ventilated house. The flavor profile features notes of blackcurrant, panela, and black tea.
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.
