Kericho

In the highlands of Western Kenya, Sidney Kibet is leading a quiet revolution with his own company LOT20. At his station in Kericho, he’s pursuing a deeply scientific approach to coffee processing, with small-batch experiments that challenge the norms of Kenyan coffee.

From anaerobic fermentations to natural processing and precise SL28 separations, Sidney is working to rediscover the bold, complex profiles that first made Kenyan coffee world-renowned.

By supporting these early experiments, you’re not just tasting a cup—you’re part of a movement shaping the future of Kenyan coffee.

Ripe cherries from the South Rift Highlands are sealed in 300L barrels and inoculated with Aspergillus oryzae—the same koji mold used in traditional Japanese sake brewing.

The lot ferments anaerobically for 96 hours, with koji enzymes enhancing sweetness and adding umami depth. After fermentation, the coffee is slow-dried on shaded raised beds for 26–30 days.

Filter Recipe
Grind size | Medium
Ratio | 1:16
Dose | 15g
Water volume | 240ml
Temperature | 92°C
Brew time | 2:20 Minutes
Number of Pours | 4

This coffee has been roasted for all filter brew methods. To find the method that suits your taste, check out our Brew Guides.