Ruo Wa’ Maina is the family name behind the legendary growers & purveyors of the finest specialty coffees in Kenya. The nutrient rich natural alluvial volcanic soils found at the Equator characterize the distinct flavors, aroma and body. The proximity to the sun kissed climatic conditions of Mt. Kirinyaga and Abardare Ranges in Central Kenya have conspired to create the best coffees in the world.
The Ruoris phenomenon helps to fortify the coffee hair roots forcing the bioaccumulation of minerals to improve metabolism; these abundance creates unique natural micro-conditions ideal for incubating excellent nectars. Our cherries are grown and processed for your drinking pleasure and enjoyment with abundant Kenyan love and respect for the environment and fauna. Kenyan Coffee is the best experience that nature can conjure. Kenyan Coffee is grown on Red Volcanic Soils on the slopes of the dripping snow peaked Mount Kirinyaga. Kenya Coffee is hand picked, hand sorted, sun dried and tastes better when traditionally roasted using a simple kitchen-roasting pan. The raw beans are continuously stirred on a hot pan as they roast and release a rich aroma and as the beans uniformly tan to a glossy dark brown or dark roast tan to your desired palliate. The fresh aromatic dark/brown beans are now ready for grinding and eventual brewing and enjoyment. To maintain or achieve a full body aromatic flavor with a hint of wild citric fruity flavor, the roasted or ground coffee should be consumed within seven days
