TAITH - Lot 20 'The Lab' | Kenya - Anaerobic Natural Orange Co-Ferment - Ruiri11, Batian, SL28

Lot 20 Coffee is a Kenyan company based in Kericho County, founded in 2019 by Sidney Kibet. After working in Rwanda's coffee industry, Kibet returned home to start Lot 20 with the goal of exporting 20 lots of coffee from Bomet and Kericho. The company has since expanded, now working with farmers across five counties: Kericho, Bomet, Nandi, Kisii, and Migori.

Lot 20 is known for its experimental fermentation methods, drawing on Kibet’s background in cider brewing. Their "The Lab" series explores co-fermentation with local fruits, spices, and microbes to unlock new flavour profiles. These innovations focus on enhancing complexity rather than infusing specific flavours.

In 2023, Lot 20 launched its own washing station, Metibellion, in Ainamoi, Kericho, growing from 29 farmers to 50 by 2024. It also partners with Misadhi in Rongo County to process cherries from Kisii, Nyamira, and Migori.

Process

After sorting, cherries are added to fermentation barrels alongside Koji culture and pulped oranges which have been grown by the same farmers who bring their coffee cherries to Lot 20, providing them with an additional income stream. Under carefully monitored anaerobic conditions, the cherries are fermented for 96 hours, being persistently agitated to create the perfect environment for flavourful microbes to flourish.