David Ngibuini is a second-generation coffee farmer in Kenya’s central highlands, an area of cool temperatures and rich volcanic soil that’s long been one of the best places to grow coffee on Earth. On an afternoon in May, after a couple of months of rain, his 11-acre plot is lush. Six thousand tree...
“And we were completely blown away by the fact that this coffee tasted amazing. It has these other attributes related to its climate tolerance: it will grow and crop under much warmer conditions than Arabica coffee.”