This coffee was processed by Lot 20 - a washing station in Etago area (Kisii County in Kenya). After sorting and pulping, coffee beans are left to ferment in a bed of water for 12 hours. Once that time is up, the tank is drained of water and then refilled to sit for 12 hours once again. These steps are repeated a third time before the coffee is taken through classic washed channels for rinsing and then moved to drying beds.

 Black tea, citrus and raisins.

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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