This is a single origin decaf coffee from Popayan in the Cauca region of Colombia. Produced by the Popayan Co-operative at altitudes between 1,500-2,000 meters, this coffee is made from Castillo and Caturra varieties. The cherries are processed using a washed method where they are floated, sorted, pulped, and washed to remove cherry and mucilage, then dried on patios for over 20 days. The coffee is then decaffeinated at origin in Colombia using the Sugar Cane Process (EA Decaf), where beans are treated with ethyl acetate—a natural byproduct of sugar cane refining—to dissolve caffeine while preserving flavor. Expect notes of honey, malt, and chocolate.
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.
