Kribi Coffee: The Father-Son Team Bringing Cameroon’s Coffee to Chicago’s Front Door

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TLDR

Jacques E. Shalo launched Kribi Coffee Air Roastery in 2019 with a clear mission: to challenge outdated roasting practices and build a coffee company rooted in heritage, fairness, and innovation. Born on his family’s coffee farm in Cameroon, Jacques grew up with the rhythms of harvest and the rich aroma of fresh beans. Years later, after building a successful career in sales and marketing in the U.S., he found his way back to coffee—this time alongside his son Jeremiah and master roaster Amir Semsarieh.

Their shared vision was clear: disrupt the traditional coffee roasting process and reconnect with farmers through better trade practices. That vision became Kribi Coffee, a brand defined by innovation, family values, and a serious respect for the bean.

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The Science Behind a Smoother Sip

Kribi Coffee sets itself apart with a unique approach to roasting. While traditional drum roasting can leave coffee with a burnt or bitter taste due to the byproduct of chaff burning alongside the beans, Kribi uses a method called air roasting. This technique uses hot air to suspend and roast the beans evenly, while removing the chaff before it can impact the flavor.

The result is a smoother, more balanced cup of coffee. Many people who had written off coffee as too harsh have found themselves converted by Kribi’s approach. This method, paired with their commitment to freshness, means every batch is roasted in small quantities and served while it’s still at its best.

From their Forest Park café to locations throughout Illinois, this attention to detail has helped Kribi earn a loyal following from coffee lovers looking for something different.

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