This coffee was processed by Lot 20 - a washing station in Etago area (Kisii County in Kenya). 

Stone fruits, grape, blackberry

Upon arrival to the station, the cherries are meticulously sorted and floated to ensure that only the best make it onto the next stage. Once sorted, the cherries are filled into fermentation barrels, where, in an oxygen-free environment, nature takes its course. The natural yeasts present on the cherries are enhanced with Koji, a mould that is used to enhance a coffee’s natural fruit flavours.

Under carefully monitored anaerobic conditions, the cherries are fermented for four days. To ensure uniformity, the barrels are persistently agitated, creating the perfect environment for flavourful microbes to flourish.

In the next stage, cherries are moved to raised African beds, where they are dried until they reach a moisture content of 13.5%. At this point, they are transferred into breathable bags and stored for ageing, allowing them to dry to 13%. This slightly higher moisture content in the skin helps prevent cracking during the vigorous hulling process, preserving the beans' integrity.

Lot 20
The name Lot 20 refers to the initial goal of this producer: to export 20 bags of Kenya coffee to the UK.

Suffice to say, the ambitions of founder Sidney Kibet have expanded slightly since 2019. Lot 20 now works with a number of farmers across west Kenya, and is known for pushing the boundaries of coffee processing. They 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.

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