Kenya - Lot 20 | Orange Co-Ferment

Lot 25 - Orange Co-Ferment

Kericho County | Kenya 

Produced by Lot 20 in Kericho County, this innovative co-fermented lot showcases the producer's commitment to pushing the boundaries of coffee processing while creating greater value for local farming communities. Working closely with coffee growers across Western Kenya, Lot 20 combines experimental fermentation techniques with meticulous quality control to produce distinctive and expressive coffees.

Following careful cherry selection, ripe coffee cherries were placed into fermentation tanks alongside locally grown oranges and koji culture. Under controlled anaerobic conditions, the mixture was fermented for 96 hours and regularly agitated to encourage the development of complex flavour compounds before being dried with precision to preserve clarity and balance in the final cup.

Expect a vibrant and layered cup with notes of sweet orange and toasted pecan, supported by a smooth caramel sweetness and a lingering citrus finish.

• Varietals: Batian, Ruiru 11

• Altitude: 1,800 masl

• Process: Orange Co-Ferment