This coffee is produced by smallholder farmers in the Kayanza province of Burundi, near the Kibira Rainforest. It is a Red Bourbon variety grown at 1,800 meters altitude. The cherries are hand-sorted and processed at the Heza washing station using a double fermentation method, followed by drying on raised African beds for 16 to 20 days. This washed coffee offers a vibrant flavor profile with notes of red apple, candied orange, and hibiscus.
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.
