Our Kenya Roasters coffee is cultivated by farmers whom we have built relationships with over the past 35 years. Every cup of our coffee you enjoy changes a life of a farmer in central Kenya.
Kenya Roasters coffee was established in Established in 2011 by Wilson Muinamia. Kenya Roasters Coffee is based out of Columbus, Ohio. Wilson was born and raised in Kenya, in the small town of Kikuyu. At a young age, Wilson learned coffee and the coffee industry from his uncle. Wilson has traveled extensively in East Africa, loves working with coffee, and is excited to enter the next chapter of his coffee career in the sourcing and trading of Kenya coffees.
It is more superior in quality than most of the coffees produced in other countries due to the volcanic soils in Central Kenya highlands (above 1500 meters above sea level) where it is grown by farmers in the villages throughout central Kenya.
Due to Kenya Roasters coffee relationships throughout central Kenya, we have the ability to source from larger farms to micro lots to meet your coffee profile needs. We are able gather samples one week and bid on that same coffee the following week. Because of our unique relationships with the local farmers, we also have the ability to work directly work with the farmer prior to auction going to auction and give our customers an edge in providing them coffee’s with unique flavor profiles that will not be available to the masses. We purchase Ruiru 11, SL28 and K7.
Our Coffee is subjected to a very rigorous process which involves selective hand picking of only the red ripe cherries, pulping, fermentation, washing, skin drying and a finally controlled sun drying of the coffee parchment. The coffees parchments are milled to produce the green coffee beans which are then graded depending on their physical characteristics. Timely and selective hand picking is carried out in various wet mills. Cherry is delivered to the wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to the pulping. Red ripe cherries are separated from underpins overripe and foreign matter. The red ripe cherries are processed through the wet processing method. The processing water is recirculated before disposal into evaporation and seepage pits. Sun drying is done after careful fermentation and washing before delivery of the parchment coffee to the dry mill for secondary processing.
These characteristics include size, shape, color, and density. We choose our coffee beans to highlight differences in origin, processing, or roast to enable our customers the ability to enjoy the exotic flavor profiles of our coffee. This sort of comparison is what we endeavor doing all the time. The cupping process is executed both in Kenya and by Henry Dean, President of Boston Stoker in Dayton OH.