Lot 20 Coffee is a Kenyan coffee company based in Kericho County. Established in 2019, the company specialises in exporting and processing high-quality coffee, with a focus on experimental fermentation techniques. Lot 20 works directly with smallholder farmers across multiple counties in Kenya and is known for its innovative approach to coffee production, community involvement, and dedication to transparency.

History
Lot 20 Coffee was founded by Sidney Kibet in 2019, who moved back to his home of Kericho, Kenya after living in Rwanda and running a coffee export business. Kibet founded Lot 20 with the initial goal of exporting 20 lots of coffee from farmers in Bomet and Kericho counties. Since its establishment, the company has expanded its operations significantly, growing from its original focus in two counties to collaborating with farmers in five: Kericho, Bomet, Nandi, Kisii, and Migori.

In 2023, Lot 20 opened its own washing station, Metibellion, located in Ainamoi, Kericho, which aims to produce high-quality, experimental coffees. The number of farmers working with Metibellion grew from 29 in the 2023 harvest to 50 in 2024. Lot 20 has also started collaborating with Misadhi, based in Rongo County, which has access to cherries from Kisii, Nyamira, and Migori counties, further expanding their coffee processing capabilities.

Operations
Lot 20 Coffee's mission is centred on improving coffee processing techniques while staying grounded in local communities. By choosing to operate smaller processing facilities in Kericho rather than large, high-tech facilities in Nairobi, Lot 20 aims to keep value within local communities. This grassroots approach supports the local economy and provides employment opportunities, particularly for women, through collaborations like the one with Great Rift Coffee.

The company also seeks to centralise new coffee processing methods in Kericho County. To support this goal, Lot 20 purchased 0.3 acres of land in 2024, where construction of a new world-class processing facility will begin in September. This facility is planned to include a micro decaffeination plant, with a production capacity of 3 tonnes of decaffeinated coffee per season.

Experimental Processing and Innovation
Lot 20 Coffee is known for its experimental approach to coffee fermentation. Drawing on Sidney Kibet's experience in brewing cider, Lot 20 applies techniques involving various yeasts, enzymes, and lactic acids to enhance the flavour profiles of its coffee. This has led to the development of the "The Lab" series, where coffee is co-fermented with local fruits, spices, and microorganisms. The aim is not to infuse the coffee with specific fruit flavours but to use these natural materials to unlock new fermentation processes and flavour compounds.

Community Engagement
Lot 20 Coffee is deeply committed to supporting local farmers and improving livelihoods. The company ensures that farmers receive premium prices for their cherries, mitigating the financial risks that farmers typically face in the volatile coffee market. This is in contrast to the conventional coffee supply chain in Kenya, where farmers often receive minimal compensation after numerous middlemen take a share of the profits. Lot 20 pays farmers upfront, removing the uncertainty of fluctuating prices.

The company also provides farmers with financial literacy training and helps them open bank accounts to manage their income. Additionally, to encourage younger generations to participate in coffee farming, Lot 20 offers quality seedlings from its own nurseries, alongside agronomic support and guidance from older farmers and agronomists.

Lot 20's commitment to local production is exemplified by its practice of purchasing locally grown fruit for its co-fermentation processes. For the 2024 harvest, bananas and pineapples used in the "Funky Banana" and "Boozy Pineapple" lots were all sourced from nearby farms, reinforcing the company’s focus on community-driven production.

Challenges
One of the main challenges Lot 20 faces is the unpredictability of the global coffee market, especially the fluctuating C price (commodity price). While the company pays farmers premium prices for their cherries, it cannot always predict the price it will receive for the green coffee once it reaches market. Lot 20 takes significant financial risks, especially when buying cherries during harvest season without guaranteed buyers for the green coffee.

The company seeks long-term partnerships with buyers and roasters who are willing to commit to purchasing coffee ahead of harvest season or commission specific lots. Such agreements would enable Lot 20 to allocate more resources towards refining their coffee processing techniques rather than focusing on securing finances to buy cherries.

Kenyan Coffee and Varietals
Lot 20 also challenges common misconceptions about Kenyan coffee, particularly the idea of a singular "Kenyan coffee profile." Kenya is a vast country with diverse coffee-growing regions, each with unique cultivation methods and flavour profiles. In western Kenya, where Lot 20 operates, coffee farming began in the 1940s, and the region has embraced newer hybrid varietals like Riuri 11 and Batian, developed by the Coffee Research Institute for their resilience against disease and climate change. These hybrids are now more commonly planted than traditional SL28 and SL34 varietals, reflecting the evolving landscape of Kenyan coffee farming.

Future Plans
Lot 20 Coffee has ambitious plans for the future. The company is focused on building its world-class processing facility in Kericho, which will allow them to experiment further with processing techniques and expand their production capacity. The addition of a micro decaffeination plant is another key milestone, aimed at producing high-quality decaf coffee entirely within Kenya.

Through its continued dedication to experimental coffee processing, community support, and transparent business practices, Lot 20 Coffee is positioning itself as a key player in both the Kenyan and global specialty coffee markets.

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