Origin: Kericho County, Kenya

Farm: Lot 20

Processing: Orange Co-ferment

Varietal: Batian, Ruiru 11

Altitude: 1800 masl

Flavour notes: Orange Dark Chocolate, Pecan, Caramel

Suitable for: Filter & Espresso based.

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About the coffee:

Fermentation: 96-hour anaerobic fermentation in sealed fermenters, 160kg per barrel. Lot 20 has co-ferment the cherries in 10 Litres of whole orange pulp per 160kg of cherry.

Drying: Raised bed drying for 14-18 days, turned every 2 hours during peak sun.

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About Lot 20:

Lot 20 Coffee is a producer-led initiative reshaping the narrative of South Rift coffee. Founded by Sidney Kibet in 2019, the project began as a way to help local farmers organise and trade coffee independently—and has since evolved into a regional hub for cutting-edge processing, agronomy, and market access.

Today, Lot 20 runs a multiple processing centres and nano dry mill —and South of the Rift Coffee, a fermentation lab and innovation center pushing Kenyan coffee to bold new frontiers.