Kenya Kericho Orange co-ferment

☕ What started as a goal to export 20 bags of Kenyan coffee to the UK has grown into something far more ambitious. Lot 20, founded in 2019 by Sidney Kibet, now works with a network of smallholder farmers across west Kenya — and has built a serious reputation for pushing the boundaries of what coffee processing can achieve.

This lot is a prime example of that spirit. Sorted cherries are loaded into fermentation barrels alongside Koji culture and pulped oranges — grown by the very same farmers who supply the coffee cherries, giving them a valuable additional income stream. Under carefully monitored anaerobic conditions, the cherry, Koji and orange mix ferments for 96 hours, with persistent agitation throughout to encourage the right flavour-forward microbes to thrive.

The result? A coffee that's as layered as it sounds.

🍊 Tasting Notes: Caramel · Orange · Pecan

The Details

• Producer: Lot 20 (Sidney Kibet)
• Region: Kericho County, Kenya
• Altitude: 1,800 masl
• Varietals: Batian, Ruiru 11
• Species: Arabica
• Process: Anaerobic Co-ferment (Koji + Orange)
• Harvest: March – June 2025
• Packaging: Grain Pro in Jute Sacks

Recommended Brewing Methods

Pour Over · Aeropress · Espresso (black) · Espresso (milk-based) · Cold Brew · Fruity Filter