Kirinyaga produces some of the best coffee in the world. The volcanic soils, high altitude, and cool climate create beans with bright acidity and complex flavor. But coffee in Kenya is also a story of exploitation. Under colonialism, Kikuyu were banned from growing coffee to protect settler profits. After independence, smallholder cooperatives were allowed to plant. They did, and Kirinyaga became the heart of Kenya's coffee economy. Yet farmers still earn a fraction of what the beans sell for in Nairobi or New York. This trail follows coffee from the slopes of Mount Kenya to the global market, and asks who profits.