Lot 20 Orange Co-Ferment

Roaster notes

This standout lot from Lot 20 in Kericho County showcases their signature approach to co-fermentation, where carefully sorted coffee cherries are fermented anaerobically for 96 hours alongside pulped local oranges and koji culture—a method designed to enhance complexity rather than infuse direct orange flavour. The resulting cup reveals nuanced notes of orange, dark chocolate, and pecan, offering a sophisticated expression of this Kenyan origin's potential through innovative processing techniques.

Tasting notes