This coffee is a single-origin lot from the La Lucuma farm in La Coipa, San Ignacio, Cajamarca, Peru, grown at an altitude of 1,750 meters. Produced by the Chinguel family, this coffee is a Marshel variety, which is a Bourbon mutation. It is processed using the natural method, where cherries are hand-sorted, floated, rested for sixteen hours, and dried slowly in a solar drier. The flavor profile features notes of blackberry, white sugar, and a delicate rose water 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.
