Fabric Filter Blend

The Coffee

Introducing Fabric, our new seasonal filter blend designed to bring a touch of brightness to your daily brew.

This vibrant release is a careful stitch of two exceptional African coffees: a Kenya Peaberry and a Rwanda Peaberry. By selecting only peaberry beans—rare, single-seeded cherries known for their concentrated flavour—we’ve created a profile that is exceptionally focused and clean.
Both components are washed process, resulting in a crisp, elegant cup that shines across all filter methods. Expect a sophisticated interplay of deep blackcurrant and zesty tangerine, finishing with the refined, aromatic clarity of black tea.
Whether you’re reaching for a V60, Aeropress, or a classic batch brew, Fabric offers a beautifully textured experience that celebrates the best of East African coffee.

Blend:

Rwanda Rwamatamu PB – Washed: This coffee was processed at Rwamatamu’s Mbare washing station, situated in Muhanga, Southern Province. Once it arrives, the cherries are sorted by hand before being pulped and left to ferment in water for 12-48 hours. During this time, the mucilage of the cherry is broken down, and when fermentation is finished, the coffee is washed clean so that it can be spread out to dry on raised beds for 21 or 22 days depending on the weather. It then gets taken to the milling facilities in Kigali, where the coffee is dehusked, polished, and graded

Kenya Nandi PB – Washed: The name Lot 20 refers to the initial goal of this producer: to export 20 bags of Kenya coffee to the UK.

Suffice to say, the ambitions of founder Sidney Kibet have expanded slightly since 2019. Lot 20 now works with a number of farmers across west Kenya, and is known for pushing the boundaries of coffee processing. They experiment with different methods of fermentation (using fruit pulp, different yeasts, unique fungi) with the aim of improving cupping quality, raising the value of the lots they sell, and ultimately feeding back that worth to the farmers they buy from.

Every time we catch up with Sidney he’s on the move: meeting with farmers, working with washing stations, planting coffee trees, getting ingredients for a new fermentation process… it can be difficult to keep up with, but that’s what we love about working with Lot 20, they never get too comfortable with the status quo.

Roasting Information

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