Coffee is one of the most-traded foods on Earth. People drink around two billion cups of it every day. Most of the coffee that adults drink in Europe started as a fruit on a bush in a country like Kenya, Ethiopia or Brazil.
Coffee likes to grow up high, where it is cool but never frosty. Kenya's central highlands, around Mount Kenya, are perfect. The volcanic soil is rich in nutrients, like a brilliant compost. The high altitude makes the cherries grow slowly, which makes the flavour stronger.
It is a lot of work. Each cherry has to be picked by hand when it is exactly the right shade of red. The two beans are taken out, washed, dried in the sun for weeks, and only then can they be sent to be roasted into the brown beans you might recognise.
Most Kenyan coffee is grown by small family farms working together in groups called cooperatives. When you drink a cup of Kenyan coffee in London or New York, you are tasting the work of a farmer who probably knows the exact bush each bean came from.