Produced by Lot 20, a Kenyan project led by Sidney Kibet that works with small-scale farmers in Western Kenya and is known for experimenting with unconventional fermentation techniques. In this lot, the coffee is co-fermented with orange and koji culture, creating an especially intense and distinctive profile.
🍊 Co-fermented with orange for 96 hours:
After selecting the cherries, they are introduced into fermentation barrels along with squeezed oranges and koji culture. The mix of coffee, orange, and koji ferments for 96 hours in carefully controlled anaerobic conditions, with periodic agitation to encourage the development of the microorganisms responsible for fermentation.
The most special thing is that the oranges themselves are grown by the farmers who deliver their coffee to Lot 20, generating an additional source of income for the producing families.
🌋 High-altitude terroir:
Kericho County, Kenya, at approximately 1,800 m.a.s.l. A high-altitude region in Western Kenya where Lot 20 works with various producers and processing stations.
👥 Producer and innovation:
Lot 20, founded by Sidney Kibet, was born with the initial goal of exporting 20 bags of Kenyan coffee. Since then, the project has grown, working with numerous farmers and exploring experimental fermentations with fruits, yeasts, fungi, and other cultures, seeking to improve cup quality and increase the value received by producers.
🍊 Sensory profile:
A markedly sweet and expressive cup, with orange as the protagonist, accompanied by notes of caramel and pecan nut. The co-fermentation provides a very defined citrus character and an especially aromatic profile.
🌱 Varieties:
Batian and Ruiru 11.
🎯 Quality:
86 SCA.
