Coffee Roaster
Compare 11 current coffees from Kiss the Hippo by origin, process, tasting notes and price.
Sorted with featured coffees first.
11 coffees
A washed Red Bourbon from Mikuba Hill in Kayanza, Burundi, processed at Heza washing station by the Long Miles Coffee Project with red apple, candied orange, and hibiscus notes.
A double-fermented natural Striped Bourbon from Arley Vargas at La Piragua in Huila, Colombia, with black cherry, melon, and cacao notes.
A natural Ethiopian espresso blend from Bench Maji, roasted for a deeper profile of dark chocolate, caramel, and walnut.
A washed Typica Nacional from Fabian Macas at Finca Alemana in Loja, Ecuador, grown on volcanic soils for pecan, molasses, and plum notes.
A bright blend of washed Kenyan coffee and Jairo Arcila co-ferments from Colombia, combining strawberry, green apple, and vanilla sweetness.
An organic house blend pairing cooperative lots from Honduras and Peru for a milk-friendly cup with chocolate, berry, and syrupy body.
A washed AA grade Kenyan coffee from Githembe factory and the Thiririka Farmers Cooperative Society in Kiambu, with blackcurrant, green apple, and caramel notes.
An anaerobic honey Excelsa from local communities in Nzara and Yambio County, South Sudan, naturally lower in caffeine with chamomile, chestnut, and honey notes.
A natural Marshel variety from the Chinguel family at La Lucuma in Cajamarca, Peru. Blackberry, white sugar and orange notes give it a bright, sweet profile from a farm known for its own Bourbon mutation.
Producer Merlith Cruz and Simon Brown Cultivar Geisha Process Washed - 72 hour Inoculated Mosto Location El Porvenir, Jaén, Cajamarca, Peru Altitude 1,950 - 2,050 masl Harvest December 2025 Expect notes of Lemon Curd, Mango, Bergamot Las Etíopes is a young 7-hectare farm in El Porvenir, high in Peru's Cajamarca region. Husband-and-wife team Merlith Cruz and Simon Brown bought the land in 2019 and planted the first trees the following year. The distinction of this lot lies in the meeting of old and new at every step. The Geisha itself is a heritage variety, grown on shaded slopes at high altitude and hand-picked the traditional way. The processing is anything but. In 2025 Merlith and Simon built a dedicated processing lab on the farm, fitted with stainless steel production tanks, bioreactor barrels and microscopes, and this Geisha is one of the first lots to come through it. The resulting cup is vibrant and juicy, fruity yet clean, classic yet exciting. A truly excellent example of classic Geisha fermented with modern technique.
An organic Peruvian decaf from the Negrisa family, sourced across Chanchamayo, Villa Rica, Pichanaki, and Satipo and Mountain Water processed for dark chocolate, toffee, and Brazil nut notes.
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