Red Clay

Editions

Volume 01 — PlaceThree stories · Long-form

Writing about coffee as it is grown, handled and read. Each story starts from one region and refuses the convenient shorthand.

Coffee drying on raised racks at Fairview Estate in Kiambu, Kenya.Story 01 · Central KenyaWater & TimeWhy washed coffee became such a defining part of Kenya’s specialty-coffee identityStart with the coffee fruit, follow the washed sequence, and meet three varieties behind one of Kenya’s defining styles.7 sections · 5 sources
Coffee processing landscape in Kayanza, Burundi.Story 02 · Kayanza / BurundiAlong the Kayanza HillsFollow coffee from small hillside plots into the shared equipment, water, sorting, and drying work of a washing station.A coffee worker examining beans during sorting near Hawassa, Ethiopia.Story 03 · Southern EthiopiaBeyond “Heirloom”Unpack the catch-all term on many coffee bags, then use region, plant material, process, and tasting notes with more precision.

Contents · Volume 01

  1. 01Water & TimeWhy washed coffee became such a defining part of Kenya’s specialty-coffee identityCentral Kenya
  2. 02Along the Kayanza HillsHow coffee moves from hillside plots to washing stations and raised drying bedsKayanza / Burundi
  3. 03Beyond “Heirloom”Why Ethiopian coffee diversity resists one convenient wordSouthern Ethiopia

Coming next

Volume 02 begins with the vessel.

Clay, firing and the cup in the hand. New Editions arrive with the letters from the roastery.

The Kiln Cup, red stoneware with a white glazed interior, on a terracotta plinth.