This coffee is from Costa Rica, produced by Matías Monge at Hacienda San Isidro Labrador in the San Jose region. It is a 100% Typica variety grown at 1900-2100 meters altitude, harvested in 2024. The coffee is processed using EF Natural (extended fermentation natural) method, which creates a jammy profile with rich, fig-like sweetness. The inherent berry notes of Typica combined with the extended fermentation produce notes of Muscovado, Fig, and Blackcurrant Jam.
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.
