A naturally processed coffee is one of those things that sounds a little intimidating until you realize it’s actually pretty simple. It’s not flavored coffee, and it’s not some overly technical coffee-world secret. It’s just a different way of handling the coffee cherry after it’s picked, and it has a huge impact on how the coffee tastes in your cup.

The cup you drank this morning had a lineage. It came from a specific plant, with a genetic history, grown at an elevation, selected by the farmer for particular reasons. And almost none of that appears on the label.

The varietal of a given coffee is an entrance into the story of that lineage. 

If you’ve ever taken a sip of coffee and wondered how some people can pick out tasting notes like peach, jasmine, and caramelized sugar, you’re not alone. Tasting coffee is a skill — one that develops over time. 

We’re thrilled to share our newest single-origin release: Rung’eto Kii, a vibrant and beautifully classic Kenyan coffee from Kirinyaga. Coffees like this one remind us exactly why Kenya remains one of the most celebrated coffee origins in the world. After a few challenging years for producers, it’s exciting to see Kenya’s coffee legacy shining bright once again, and this cup captures everything we’ve been missing.

Just like any other fruit, coffee is seasonal. There are portions of the year that coffee is being cultivated and another portion when coffee cherries are ripe for picking. Lucky for us, coffee is grown in many different countries around the world. Each country has a different harvest season, with some countries having multiple harvests per year.