This coffee is produced by Diego Robelo at Aquiares Estate in the Turrialba region of Cartago, Costa Rica. Grown at 1,200 meters altitude on the slopes of the Turrialba Volcano, the coffee is cultivated by smallholder farmers and processed using washed methods. The cultivar is H1 Centroamericano, a hybrid variety. The beans offer flavor notes of chocolate, caramel, and dried fruit, with a mellow and balanced profile.
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.
