This coffee is from Banka Yi and Banka Er villages in Yunnan Province, China. It is produced by Yunnan Coffee Traders at their farm and washing station located at 1,350 meters altitude. The coffee is made from Catimor (P3/P4) cultivar, processed using natural methods with experimentation in yeast fermentation. The harvest took place in April 2025. The coffee offers flavor notes of red grape, red apple, and strawberry wafer, presenting a sweet, fruity, and balanced cup.
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.
