Kiss the Hippo Coffee

The first Mokka harvest from Felipe Arcila's Jardines del Encanto in Quindío, made exclusively for Kiss the Hippo. Mokka is an old Yemeni cultivar with tiny pearl-like beans and very low yields; this lot had a 48-hour slow natural fermentation. Vibrant fruit, rich sweetness and a buttery body. A release of just 100 packs, also on the brew bars in Bloomsbury, Fitzrovia and the City.

Raspberry · Cacao · Cinnamon

Hacienda San Isidro Labrador returns from Matías Monge, high in the Copey microclimate of Dota at 1,950 m. The Monge family have long been at the top of Costa Rican coffee, and Matías placed Top 3 at Cup of Excellence with his Gesha. This lot is a red honey, dried with much of the mucilage on for sweetness and weight without losing clarity. April 2026 harvest.

Maple Syrup · Dried Mango · Hops

From Aquiares ("land between rivers") on the Turrialba volcano, 600 hectares of coffee under native shade; since 2000 the team has planted over 50,000 shade trees and the estate now captures more than four times the carbon it emits. This washed lot is Mariana, an F1 hybrid bred for rust resistance and cup quality and among the first propagated from seed. Mellow and balanced.

Caramel · Vanilla · Candied Lemon

A nod to a more traditional coffee flavour, built for deep chocolate character with low acidity. Current lot: Bunaroma producer, Bench Sheko, Ethiopia, heirloom cultivar, 1,600-2,400 masl, natural process.

Dark chocolate · Caramel · Walnut

Abebe Mitiku farms four hectares at Haro Sorsa in East Guji and has supplied Dimtu Coffee since 2015. His heirloom trees grow at 2,100-2,300 m on volcanic soil, where the cherry ripens slowly. Selectively picked and dried with the mucilage on, a honey process that adds sweetness over the florals. Certified organic and Rainforest Alliance.

Jasmine · Blueberry · Toffee

Shoondhisa is a hamlet above Shakiso in Guji, where smallholders grow Gibirinna 74110 and Serto 74112 above 2,000 m. Their cherries are processed by Ture Waji of Sookoo Coffee at the Dambi Uddo station: hand sorted and dried whole on raised beds for 18-21 days. Pure Guji: ripe peach, juicy strawberry, jasmine and a syrupy finish. January 2026 harvest.

Peach · Strawberry · Jasmine

A vividly fruited house blend combining washed Kenyan coffee with a co-fermented lot from Jairo Arcila, Colombia, for strawberry and vanilla sweetness.

Strawberry · Green apple · Vanilla

Certified Organic by the Soil Association — Kiss the Hippo's go-to house coffee, pairing two cooperative-led, organic-certified lots: COPROCAEL in La Encarnación, Ocotepeque, Honduras (260+ smallholders) and La Prosperidad de Chirinos in Cajamarca, Peru (800+ smallholders). Balanced, milk-friendly cup with deep chocolate sweetness, gentle berry acidity and a syrupy body.

Chocolate · Berries · Butterscotch

Eddy Macdonald Lopez Lopez runs the 15.3-hectare Finca Las Gardenias at 1,900 m in Huehuetenango, a Rainforest Alliance farm shared with native trees, springs and the quetzal. His Bourbon is dried as whole cherry in two stages: five days on the patio, then seventeen on raised beds turned every hour. Layered and bright, well beyond the classic Guatemalan profile.

Strawberry · Raspberry · Red Grape

Organic-certified decaf from the Chanchamayo/Villa Rica/Pichanaki/Satipo region of Peru, decaffeinated via the Mountain Water Process with full chocolate and nut sweetness retained.

Dark chocolate · Toffee · Brazil nut