1. What guarantee do I have with your coffee?
Our coffee is 100% Kenyan coffee with no additives. You can confirm by checking our packaging which also shows that it originates from Kenya, Africa.
2. How fast will I get my samples?
We normally ship through UPS ground and the delivery will depend on your zip code from our shipping office in Columbus, Ohio. Ground shipping across the States is approximately 3 to 7 business days.
3. What happens if I am not satisfied with your coffee?
Customer satisfaction is our primary focus at Kenya Roasters Coffee, LLC. If you are dissatisfied for any reason with our product, you can return the item for exchange or full refund. Kindly e-mail us within 1 week of receiving the product and prior to returning the product.
4. What is a coffee bean?
A coffee bean is the seed of the coffee "cherry"; two seeds normally grow within each cherry. On the tree, the beans are covered by the silverskin, which is covered by a parchment skin (the endocarp). These layers must be removed prior to roasting, though some silverskin often remains attached.
5. What is the difference between Arabica coffee & Robusta coffee?
Arabicas are delicate, they require cool subtropical climates, lots of moisture, rich soil, shade and sun.
Robustas are hardier plants, capable of growing well at low altitudes of 200 to 800 meters, they are also less subject to problems related to pests and rough handling.
The best coffees are all arabicas and the highest quality blends are pure arabica blends. They are also the priciest.
6. What is the meaning of these coffee terms - Acidity & Aroma?
Acidity in coffee is similar to the description of acidity in wine, not to acid content. Acidity is more of a sensation than a taste, and is experienced on the tip of the tongue and/or the roof of the mouth. During roasting, acidity varies in an approximately inverse relation to body or bittersweet aspects; as the degree of roast increases, perceived acidity decreases. Coffees without acidity tend to taste flat, lacking a pleasant palate-cleansing aspect. Acidity can often have wine-like aspects, especially in many Kenyan coffees, or can come across as citrusy. Other terms such as "bright" or "lively" are used to describe acidity in coffee.
Most of our taste perception comes from our sense of smell, so the volatile aromatics emitted from brewed coffee play an important role in its taste. Aroma develops during roasting, but as the roast starts becoming dark, the carbonized sugars become dominant.