When discussing sustainability in the coffee industry, it’s common for people to focus solely on the farm, considering organic practices, ethical sourcing, and fair trade as essential components. However, this perspective overlooks a significant aspect: sustainability extends beyond the farm and into the coffee shop. Kenya is home to celebrated coffee, renowned for its rich flavours and bold characteristics. The high-quality beans from our highlands command premium prices globally, and they are appreciated by roasters and enthusiasts alike. Yet, as we spotlight farmers and exporters, we often neglect the vital role of baristas. Traditionally, discussions of sustainability have centred on…