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encouraging younger generations to develop an interest and skills in coffee farming
where farming is guided by an understanding of the landscape that has been passed down through generations
with a clear expression of the region’s unique terroir
which play a key role during drying
the coffee is washed at 5°C to seal in the flavours before being dried mechanically for 48 hours at 38°C
Kenya Orange CoFerment Weight:1kg encouraging younger generations to developLot 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
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