Before the sun fully rises over Kenya’s central highlands, work has already begun. A thin mist covers the slopes of Mount Kenya and the Aberdare Ranges. Farmers move between rows of coffee trees, hand-picking only the ripe, red cherries and leaving unripe fruit for later harvest. This patient work is repeated for each tree and every season. Long before Kenyan coffee reaches a roastery, a cafe, or a customer’s cup, it starts here: in fertile soils, at high altitudes, and in th