This coffee is a single-origin selection from the Shoondhisa hamlet in the Guji Zone of Ethiopia. Grown by smallholders at an altitude of 2,000–2,150 meters, the coffee consists of Gibirinna 74110 and Serto 74112 varieties. It is a natural processed coffee, dried on raised beds for 18 to 21 days. The flavor profile features notes of peach, strawberry, and jasmine, offering a syrupy sweet finish.
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.
