KENYA

A beautifully vibrant, fully washed coffee from our friend Sidney Kibet at Lot20 coffee, boasting balanced hints of orange citrus and a black tea-like clarity. 

Roasted to a medium roast level, to tame the natural acidity of the coffee, and bring out the rich sweetness and depth of flavours that Kenyan coffees are famed for! This coffee will work well for both espresso and filter brewing methods, making it a versatile coffee for your morning brew

This particular coffee is grown at high altitudes of 1800 MASL within the Kericho County of Eastern Kenya. Lot 20 works with a number of farmers across west Kenya, and is known for pushing the boundaries of coffee processing.

Lot 20 also 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.

After sorting and pulping, coffee beans are left to ferment in a bed of water for 12 hours. Once that time is up, the tank is drained of water and then refilled to sit for 12 hours once again. These steps are repeated a third time before the coffee is taken through classic washed channels for rinsing and then moved to drying beds. This rigorous attention to detail during the processing of the cherries only adds to the depth of flavour that can be found within this coffee.

This coffee was brought to us in the UK with the help of our friends and York neighbours, Omwani Coffee Co