Every now and then I ask myself and the people around me (although usually not many are listening) the following question: “If you could only drink one coffee origin for the rest of your life. What would it be?” It’s not exactly an easy question. It’s like choosing between a pizza or a burger, The Godfather part 1 or part 2, wine or beer, surfing or climbing, Trump or Putin and getting stabbed or shot. Although the last two are kind of the same thing. I think my answer to this origin question has changed over time, but I’m pretty sure that the origin that I picked most will have to be Kenya. And I will tell you why. First of all, Kenya on espresso is fucking banger, you can’t beat it. Secondly, Kenya brewed with an Aeropress is the absolute best, you can’t beat it. But maybe the main reason why Kenya is such a good pick is because wherever you are in the world (or in life) Kenyan coffee will always have your back. No matter how shitty your grinder is or how bad your water is or how dodgy your brewing device is. Even if you don’t have a timer or even a water boiler. Kenya will always taste good. I promise. So forget all the other coffees for a second and just pick this one. It’s grown in Murang’a County on volcanic soil at 1600 - 1800 masl between Nairobi and Mt. Kenya. It’s processed at the Wahundura Factory which is part of the Kamacharia Farmers’ Cooperative. It’s a washed coffee and you can expect a lot of juicyness, a lot of sweetness. It’s a crisp fresh tasting coffee with lots of floral notes. So drink this coffee, go climbing, come home, order a pizza and a beer, put on The Godfather Part 2 and try not to get shot. Enjoy, and sleep well.