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Kenya Orange Co-Ferment

Sale price£13.50

Caramel | Dark Chocolate | Orange | Pecan

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.


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Roasted fresh to every order

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Kenya Orange Co-Ferment
Kenya Orange Co-Ferment Sale price£13.50

HOW WE MAKE IT

We roast Orange Co-Ferment medium, enough to let the caramel and dark chocolate build real body without flattening the orange lift that makes this lot distinctive. Pushed any lighter and the ferment's sweetness dominates before the chocolate has a chance to develop.

The aim is heavy, velvety, and complex, holding onto the fermentation's fruit character without losing the roasted depth underneath. It's built for espresso, where the body and orange brightness both come through, though a cafetière or Aeropress will bring out the pecan and dark chocolate side if you want something mellower.

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