London, England

Kiss the Hippo

Mar 2024

Luis Anibal Calderon Pink Bourbon

Huila, Colombia

Process: Anaerobic Natural
Varietal: Pink Bourbon
Growing Altitude: 1500-1600masl
Tasting Notes: Mango, Fermented Pineapple, Floral

Sent to all subscribers

Luz Helena

Armenia, Colombia

Process: Anaerobic Washed
Varietal: Pink Bourbon
Growing Altitude: 1450-1500masl
Tasting Notes: Strawberry, Caramel, Rooibos Tea

Sent to Brewer Box and Cafe Box subscribers


Guajiquiro, Honduras

Process: Anaerobic Natural
Varietal: Red Catuai, Typica
Growing Altitude: 1700masl
Tasting Notes: Fig, Cacao Nib, Rum

Sent only to Cafe Box subscribers

Luis Anibal Calderon Caturron

Huila, Colombia

Process: Anaerobic Natural
Varietal: Caturron
Growing Altitude: 1500-1600masl
Tasting Notes: Papaya, Jalapeño, Blackcurrant

Sent only to Cafe Box subscribers

03/2024 -  London, England logo

Journal — March 2024

Spring has officially arrived here in North Carolina, and we’re loving it. Everything is feeling fresh, new, and exhilarating (except the pollen). It’s outdoor brewery hangs, iced coffee in the sun season. So it feels right that we’re bringing a new roaster onto the subscription for March. London’s first carbon-negative roastery, Kiss the Hippo, has sent us 4 really incredible coffees.

According to their founders, “We opened our roastery in 2018, and from day one it’s been a hub of sustainable innovation. Since then, we won the UK Barista Championships twice, which is a humble reflection of our perfectionist ethos. We roast organic, planet-friendly coffee at our state-of-the-art roastery in London, then send it out to discerning coffee drinkers across the UK and beyond.”

Since opening, they’ve devoted themselves to planting trees with each bag (or pod) of coffee they sell, and have helped reforestation efforts in Nepal, Madagascar, Zambia, Colombia, and even in California.

To be honest, I wasn’t sure at first how you all would feel about Kiss the Hippo. At first glance, they don’t feel as cool as other London roasters like Assembly or Workshop, both of whom we’ve featured over the years and love. But where those companies feel like small, exciting brands for people in the know, KTH feels positioned to actually bring new people into the world of Specialty Coffee in a way I haven’t seen done before.

By focusing on sustainability and explaining each part of their process without assuming everyone already knows all the coffee industry jargon, KTH invites people in and then seriously delivers on quality.

All 4 coffees they sent us taste great and are processed in innovative, exciting ways. I tend to be a little wary of experimental processing and the coffees that rely heavily on them. But when done right, they sing. And boy do these sing. Both offerings from Luis Anibal Calderon especially are exceptional, and I’m officially a Kiss the Hippo convert. Enjoy them!

I’ll leave you with a final quote from their team:

“We believe that coffee is only as good as the goodness that goes into it: as good for those who drink it, as good for those who make it, and as good for the planet that provides it. That’s why we nurture our coffee and the farmers who grow it from the ground up, sourcing ethically, roasting responsibly and going above and beyond to protect our people, and our planet.”