Kenya Orange CoFerment Weight:1kg and the unique technique of

and the unique technique of soaking the beans in hot and cold water to seal in the flavours

so whether you're pulling light or pushing dark there'll be something worth working with

the coffee is washed at 5°C to seal in the flavours before being dried mechanically for 48 hours at 38°C

the beans retain their mucilage

encouraging younger generations to develop an interest and skills in coffee farming

Kenya Orange CoFerment Weight:1kg and the unique technique ofLot 20 was founded in 2019 by Sidney Kibet, with a straightforward goal: export 20 bags of Kenyan coffee to the UK. The ambitions have grown since then. Lot 20 now works with a network of farmers across west Kenya and has built a reputation for pushing the boundaries of coffee processing experimenting with different fermentation methods, from fruit pulp and specialist yeasts to unique fungi, all with the aim of improving cupping quality, raising the