About Kiss The Hippo:Kiss The Hippo is a speciality coffee brand devoted to creating the ultimate coffee experience, based in London. Accomplishing this through a considered approach to coffee making that places a strong appreciation for quality and sustainability at the forefront, Kiss The Hippo are also London's first carbon negative roasters.

With the aim of offering the most refined freshly roasted coffees, served in beautiful spaces as part of a thoroughly memorable service experience, Kiss The Hippo are absolutely worth the recommendation.

About This Coffee:This coffee was grown by Luis Anibal Calderon at the farm Villa Betulia. In 2012, Luis Anibal planted 5,000 Gesha trees. He had to wait an arduous three years for the plants to begin bearing fruit. This first harvest was very successful, and helped Luis receive substantial premiums for his coffee, which meant his farm could finally be sustainable.

After the success of the Gesha, in 2015 Luis Anibal decided to pivot his whole farm towards exotic coffee varieties. In early 2016, Luis met Felipe, one of the founders of Cofinet – and the instant Felipe tried Luis Anibal’s coffees, he was hooked. Felipe began continuously purchasing his microlots of Castillo, Caturra and Gesha, and in 2018 – with the help of Cofinet – Luis Anibal had improved his processing techniques to such a standard that Cofinet could commit to every single lot of specialty coffee that he produced.

We’re happy to be showcasing a washed Gesha, the first for quite some time. Expect the classic varietal characteristics of floral jasmine and lemongrass, complemented by juicy grape and stone fruit flavours.

Cupping Notes:Jasmine / Red Grape / Peach / Lemongrass.

Variety:This coffee was exposed to a dry aerobic fermentation of 24 hours, then placed inside Grainpro bags for 50 hours, maintaining a temperature below 22 degrees. Finally, the coffee was pulped, gently washed, and placed on raised beds until ideal moisture content was achieved.