Kenya is one of the world's most celebrated coffee origins, thanks in part to the equatorial latitude and soaring elevation of its coffee regions, in part to the intrinsic quality of the SL-28 and SL-34 cultivars that have anchored its coffee fields for the better part of a century, and in part to the way its coffee comes to market. Every harvest, more than a half-million small-scale family farmers across the country deliver freshly harvested coffee cherry to coffee processing centers, known locally as factories, where it is sorted and processed with meticulous care, producing flavors you can’t find anywhere else. We were so excited with what we tasted from this year’s Kenya harvest that we sourced nine different lots. This one, among the largest, was grown by members of the Gakundu Farmers Cooperative Society and processed at their Kamviu factory in Embu, in Kenya's Central Region.