Pushing the boundaries of Kenyan coffee, this experimental lot from Lot 20
reimagines what the region is capable of through bold, fruit-driven processing.

Kenya is renowned for its clean, structured, washed coffees, but in Rongo, Migori County, Lot 20 is taking a different approach. Their new site, dedicated entirely to natural and experimental coffees, reflects a growing movement toward innovation within the region.

Founded by Sidney Kibet, Lot 20 works closely with smallholder farmers to improve quality and increase income through progressive processing methods. Drawing inspiration from fermentation techniques found in brewing, Sidney has introduced co-fermentation as a way to develop new and distinctive flavour profiles.

After harvest, ripe coffee cherries are sorted while locally sourced oranges, grown by partner farmers, are blended into a pulp. The cherries are then placed into sealed fermentation tanks alongside the orange pulp and a koji yeast culture. Under anaerobic conditions, the cherries are allowed to ferment for 96 hours, with regular agitation to ensure even interaction between the fruit, microorganisms, and coffee cherries.

During the fermentation process, sugars from both the fruit and coffee cherries interact, enhancing sweetness and complexity. Following this, the cherries are drained and dried on raised beds until stable. The result is a vibrant, fruit-forward coffee that retains Kenya’s trademark acidity while introducing a deeper, more expressive sweetness.

Traceability: Sidney Kibet < Lot 20 < Rongo < Kenya

Process: Orange Co-Fermentation

Varietal: Ruiri 11, Batian

Tasting Notes: Orange Zest, Wine Gums, Marmalade

Brew Guide

18g Coffee - 300g Water

70g Bloom for 30s
50g Spiral Pour, 30s Pause
90g Spiral Pour, 30s Pause
90g Circular Pour, Drain

Total Brew Time - 2:30s

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