Kenya Kericho Orange Co-Ferment

Caramel // Orange // Pecan

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 a culture of Koji 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 is a coffee that's as layered as it sounds: rich caramel sweetness, bright citrus, and a long, nutty pecan finish.

Processing

Ripe cherries are sorted and loaded into sealed fermentation barrels with Koji culture and pulped oranges sourced from the same farming community. The anaerobic co-fermentation runs for 96 hours with regular agitation to promote flavour-active microbial activity. After fermentation, the coffee is carefully dried to lock in the complex fruit and caramel character developed during the process.

Origin: Kericho County, Kenya
Producer: Lot 20 — Sidney Kibet
Varietals: Batian, Ruiru 11
Altitude: 1,800 m.a.s.l.
Process: Anaerobic Co-Ferment (Koji + Orange)
Harvest: March – June 2025
Packaging: Grain Pro in Jute Sacks

Brewing

As a filter, this coffee is rich and sweet — caramel and orange up front, with a smooth pecan finish that lingers. As an espresso, it's indulgent and complex; add milk and those citrus and caramel notes deepen into something genuinely dessert-like. Pour over or Aeropress will give you the clearest expression of what this coffee can do.