Region: Kericho County, Kenya
Producer: Lot 20
Variety: Batian, Ruiru 11
Process: Koji Natural 
Altitude: 1800 MASL
Tasting Notes: blackberry & grape
Roast Level: Light

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Lot 20 – Kenya

Lot 20 is the name behind one of Kenya’s most progressive coffee producers. Founded by Sidney Kibet with the original ambition of exporting just 20 bags of coffee to the UK, Lot 20 has grown into a producer renowned for innovative processing and a commitment to creating greater value for the farmers they work with across western Kenya.

This lot undergoes a unique Koji-inspired fermentation, using Aspergillus oryzae, a beneficial mould long used in traditional Japanese fermentation. After careful cherry selection, the coffee is fermented anaerobically for four days, allowing the Koji culture to enhance the coffee’s natural fruit characteristics without overpowering its origin.

The result is a vibrant and expressive Kenyan coffee with juicy notes of blackberry and grape, showcasing how thoughtful processing can elevate exceptional coffee while remaining true to its terroir.