Most Nigerians drink coffee without thinking much about its
journey. It shows up in the morning, keeps people alert through traffic,
deadlines, and long days, then quietly disappears. For years, that was where
the story ended. The beans were imported, the labels foreign, and the idea that
Nigeria could grow premium coffee felt distant, almost unnecessary.
That quiet dependence went unquestioned until Mai Shayi
Coffee Roasters entered the conversation in 2019, not as a loud disruption but
as a deliberate response to a gap that had been ignored for too long. At the
centre of that response is Ibrahim Samande, a creative entrepreneur whose path
to coffee began far from farms and roasting drums.
Samande’s professional roots are in the creative arts. He
earned a Bachelor of Fine Arts from Messiah University in Pennsylvania and
later a Master of Fine Arts from Miami International University of Art &
Design, building a career that blended strategy, design, and storytelling. His
early work as a communications intern at UPS in the United States sharpened his
understanding of structured systems, while later roles as an Art Director in
Reykjavik, Iceland, and Associate Creative Director at Prima Garnet Ogilvy in
Nigeria deepened his experience in branding, leadership, and execution at
scale.
In 2016, he founded Yerima Design Limited, a branding and
advertising firm that went on to work with major public and private
institutions, including the Lagos State Electricity Board and the Rural
Electrification Agency. His firm also managed high-profile brand transitions
such as the repackaging and market relaunch of Farm Fresh dairy products. These
experiences shaped Samande’s understanding of value chains, how products are
built, presented, and trusted.
By the time Nigeria’s café culture began to accelerate, he
saw coffee not only as a beverage but as a missed opportunity. Nigerians were
consuming more coffee every year, yet local farmers remained disconnected from
the value of that demand. Rather than approach coffee purely as retail, Samande
chose to approach it as infrastructure.
Mai Shayi, named after the Hausa term for a traditional tea
vendor, was conceived as a fully integrated coffee company, designed to control
every stage of production from planting to processing to roasting and service.
To ground that vision in technical knowledge, Samande undertook specialty
coffee training in Kenya, gaining firsthand exposure to professional coffee
farming, processing standards, and quality control systems used in established
coffee-producing countries.
The real work began on the Jos Plateau, one of the few
regions in Nigeria with the altitude and climate suitable for Arabica coffee.
There, Mai Shayi developed its farming operations, now consisting of two owned
Arabica coffee farms in Plateau State, including a long-established 25-year-old
coffee farm and a purpose-developed plantation spanning about 20 hectares.
Combined with expansion plots and surrounding operations, the company’s Arabica
footprint covers roughly 30 hectares. The region’s cool temperatures, fertile
volcanic soil, and elevation made it a natural choice, but success was never
guaranteed. Arabica coffee is sensitive, slow-growing, and unforgiving of
shortcuts.
Farming alone, however, was never enough. One of the biggest
historical weaknesses of Nigerian coffee has been what happens after harvest.
Poor post-harvest handling and inadequate processing facilities often destroyed
quality before beans could reach the market. Mai Shayi addressed this
structural problem by establishing Nigeria’s first dedicated coffee processing
plant, a custom-built facility capable of processing up to 100 tons of coffee
per week through modern wet and dry milling systems. This single investment
changed the trajectory of the operation, allowing full control over
fermentation, drying, sorting, and storage.
With processing standards in place, consistency followed.
Bean quality improved, defects dropped, and flavour profiles became clearer.
Nigerian Arabica, once dismissed as unreliable, began to show balance,
sweetness, and clarity that could compete in the specialty market.
Roasting became the next layer of precision. Mai Shayi
invested in commercial roasting and packaging facilities attached to its café
locations, ensuring tight feedback loops between roasting, tasting, and
consumer experience. Roast profiles were developed deliberately, tested
repeatedly, and refined to highlight the natural character of the beans rather
than conceal flaws. The approach treated coffee as a craft supported by
engineering, not guesswork.
Today, Mai Shayi operates two flagship café locations, one in
Asokoro, Abuja, and another in Victoria Island, Lagos, each functioning as both
retail spaces and production hubs. These cafés are designed to feel familiar
rather than foreign, blending modern brewing methods such as pour-over, Chemex,
AeroPress, and siphon brewing with Nigerian-inspired cuisine and hospitality.
The goal is not to perform coffee culture, but to integrate it naturally into
everyday life.
Beyond retail, the company has also built a cooperative of
over 100 Arabica coffee farmers, supporting them with training, improved
planting material, and fairer pricing structures. Through tissue culture
propagation and better agronomic practices, Mai Shayi is working to improve
yields and quality across its supply base, creating income opportunities in
rural Plateau communities while strengthening the long-term viability of
Nigerian coffee production.
In 2021, the company secured an equity investment that
accelerated its expansion, enabling further farm development, processing
capacity, and operational scale. Since then, Mai Shayi has attracted growing
attention from policymakers, industry leaders, and development stakeholders
interested in practical models of agricultural value addition.
In a country where coffee consumption continues to rise but
production has long lagged behind, Mai Shayi represents a shift in thinking. It
demonstrates that Nigerian coffee does not have to be an experiment or a
novelty and with the right systems, discipline, and patience, it can be a serious
product built for both local pride and global relevance.
Every cup served tells that story quietly. It speaks of land
on the Plateau, of hands that harvest and process with care, and of a belief
that Nigeria does not need to import excellence to enjoy it. Mai Shayi is not
rushing to rewrite Nigeria’s coffee story, it is rebuilding it carefully, one
harvest, one roast, and one cup at a time.