Orange Co-Ferment

Kenya's reputation is built on clean, bright washed coffees, sold through a national auction system that rarely rewards experimentation. Lot 20 skips both: an independent cooperative-exporter in Kericho County that ferments this cherry with Koji culture and pulped oranges from the same farms that grow the coffee. What to expect: rich caramel and dark chocolate up front, a lifted orange note through the middle, and a roasted, pecan-nutty finish with real weight in the body. Why we love it: it's a genuine co-ferment rather than a straight anaerobic, and every bag pays the orange growers, the same farmers who bring in the cherry, for a second harvest most exporters would leave on the tree. Read More: Kenya's boldest ferment yet: inside Lot 20's Orange Co-Ferment.