After sorting, cherries are added to fermentation barrels alongside Koji culture and pulped oranges. The oranges are 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 cherry/koji/orange mix are fermented for 96 hours, being persistently agitated to create the perfect environment for flavourful microbes to flourish. 

Orange marmalade and dark chocolate.

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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