Kiss the Hippo, George St. Organic Blend 250G

Certified Organic by the Soil Association, George Street Blend is our go-to house coffee. Strong enough to shine through milk, George Street is carefully roasted to highlight the coffee’s robust, natural flavours while also pushing through a deep sweetness that helps create a syrupy body. This version of our mainstay blend was created by combining two coffees, one  from our Colombian direct trade partner Agricultural Producers Tolima Grande and a new addition from Peru - La Montaña  These coffee’s combine to bring flavours of sweet butterscotch, chocolate and red berry acidity. Perfectly balanced and perfect for all brew methods.

The Asociación de Productores Tolima Grande is a collective of 119 certified organic and Fairtrade coffee producers in Tolima, Colombia. They plan to expand to Caquetá and Quindío, adding 80 new producers, with the goal of becoming direct exporters while maintaining high quality and positive market impact. Founded in 2019 as the Asociación Productora de Cafés Especiales San Agustín Planadas, the group initially included 80 producers committed to chemical-free farming. As they grew to include members from Tolima and Huila, they adopted the name Tolima Grande. Now, they operate across 33 veredas with diverse coffee varieties and sustainable practices.

La Montaña is a regional lot sourced from a co-operative produced by small-scale coffee farmers from San Ignacio, located in the province of San Ignacio, Cajamarca department, at 1.700 m above sea level. In San Ignacio summers are cloudy and winters are long, a combination that has proved to be ideal for coffee as it secures a wide window without rain for drying.

They have an adequate climate, which allows us to express the maximum potential of our varieties such as Typica, Bourbon, Mundo Novo, Catuai, Caturra Rojo and Amarillo.

The farms of these coffee farmers are at an average altitude of 1400-1700 m.a.s.l. They primarily cultivate Catimor, Pache, and Typica varieties.  This coffee is harvested following strict ripeness criteria, then floated and hand-sorted to eliminate any defects. The coffee cherries are de-pulped and undergo 20 to 30 hours of fermentation. Following this, the parchment is gently washed and placed in a shaded area for drying, a process that takes 15 to 20 days until the ideal moisture content is achieved.