What We Do

We are lincensed coffee dealers able to source & supply a variety of top kenyan Arabica coffee of all the different grades

Our Values

Our Values are comptence & Integrity. We ensure we uphold the highest standards of proffessionalism with our clients, partners & the farmers. We are also sensitive to the environments.

Pricing

We offer competetive pricing improving your bottom line as we understand profitability is key

Quality Guarantee

We ensure you get the top coffee you require by continous implementation of rigorous sourcing, cupping &quality control & handling

MARKETING

There are two systems of marketing Rumani Coffee, namely the Auction and the Direct Sales. The Auction System takes place at the Nairobi Coffee Exchange where coffee is purchased by coffee dealers through the electronic competitive bidding every Tuesday. This is managed by the Nairobi Coffee Exchange Committee.

The Direct Sales requires a grower to directly negotiate with a buyer outside the country ad a sales contract signed and registered with coffee Directorate. The Directorate registers the contract after inspection and analysis of the coffee to verify quality and value as per the contract..

TENDER CARE

Coffee growers carefully handpick red ripe cherries which are meticulously processed by wet method at the wet mills( Primary processing factories), dried under the natural tropical sun then conditioned before delivery to the dry mills. At the mills, the parchment husk is removed and the beans are polished to remove the silver skin revealing the bold, bluish/green coffee beans.

EXPERTICE

Coffee growers carefully handpick red ripe cherries which are meticulously processed by wet method at the wet mills.

QUALITY ASSURANCE

There are two methods of Coffee Kenya quality evaluation, the Kenyan Cupping method and SCAA Cupping method.

n the Kenyan cupping method, the green coffee beans are mechanically sorted into various grades depending on the size, shape and density. The premium Kenyan grades include Kenya AA, AB, PB, CTT, E and T.

These grades are then classified based on a numerical reference system on a scale of 1-10 through cupping (liquoring). The quality of the raw, roast and the liquor is analyzed and described based on this scale, where 1 is the finest and 10 last favored.

The SCAA cupping method consists of 6 steps which evaluate the coffees fragrance, aroma, taste, nose, aftertaste and body o a scale of 6 to 10 where 6 is the least favored and 10 the most favored.