Dark chocolate, Orange, Caramel and Pecan

This funky Kenyan orange co-ferment brings to mind that familiar Christmas stocking favourite, a chocolate orange but with a rich dark chocolate twist. Roasted to a medium profile, it has a smooth, rounded body with sweet caramel, deep cacao and toasted pecan, balanced by a bright hit of orange. Comforting, chocolatey and just a little bit different.

Roast - Medium

Process - Co-Fermentation 

Plant Species - Arabica

Variety - Batian, Ruiru 11

Altitude - 1800 masl

Origin - Kenya

Founded in 2019 by Sidney Kibet, Lot 20 started with a simple goal to export 20 bags of Kenyan coffee to the UK. Today, it works with farmers across western Kenya, a region known for its rich coffee-growing heritage and ideal conditions for producing quality Arabica. By experimenting with innovative processing methods using fruit, yeasts and unique cultures, Lot 20 creates distinctive coffees that push the boundaries of flavour.

Process - Co-Fermentation

After sorting, the cherries are placed into fermentation barrels with Koji culture and pulped oranges. The mixture is fermented anaerobically for 96 hours under carefully controlled conditions, with regular agitation to encourage microbial activity and develop the coffee’s distinctive flavour profile.

Grind Information

While we always recommend grinding your coffee fresh at home to achieve the perfect grind size for your specific brewing equipment, we understand this isn’t always practical. That’s why we offer a range of grind options aimed at delivering the best possible results across a variety of machines and brewing methods. However, due to the wide range of equipment available, we can’t guarantee that our pre-ground options will be perfectly matched to every individual setup.