Single-estate anaerobic natural Kenyan coffees are rare. When we tasted this one from Mara Estate's fly crop—Kenya's smaller, experimental second harvest—we knew it belonged on our menu. Instead of the traditional washed process used for the main harvest, they chose anaerobic natural fermentation to break the norm and make something special. The result: blackberry complexity and caramel sweetness that stop you mid-sip. Not only is this a win for you, but also for the Mara Estate to make something of greater intentionality and sustainability during its smaller harvest season.