Kericho - Kenyan Orange Co-Ferment

This is a fruit-forward, well-balanced coffee with heavy texture and lots of sweetness. The orange flavour from the co-ferment is noticeable but not overwhelming. Roasted for filter and light espresso profiles, this is great for all brew methods.

Kenya is most well known for the bright refreshing washed coffees. In recent years, more producers have been experimenting with their processing methods.

This lot is an experimental process, sorted cherries are added to fermentation barrels alongside and pulped oranges and Koji, a culture used in sake production.

Under carefully monitored anaerobic conditions, the cherry, Koji and orange mix ferments for 96 hours, with persistent agitation throughout to create the right environment for flavourful microbes to develop.

The oranges are grown by the same farmers as the coffee cherries, providing them with an additional income stream

This coffee was produced by Lot 20 Coffee, founded by Sidney Kibet. Kibet founded Lot 20 with the initial goal of exporting 20 lots of coffee from farmers in Bomet and Kericho counties. Drawing on Kibets experience with brewing cider, Lot 20 has become known for experimental approaches to coffee processing.

Lot 20 Coffee's mission is focused on improving coffee processing techniques while keeping value within local communities. The company provides stable coffee pricing for farmers, as well as providing agronomic and financial literacy training. Exemplifying their commitment to the local community, Lot 20 draw on fruit and spices purchased from local farmers for their co-fermentation processes.