Founded in 2019 by Sidney Kibet, Lot 20 Coffee began in the Kericho highlands. It has since evolved into a network across five counties, emphasising quality, transparency, and community. They support local farmers by paying premium prices upfront and providing seedlings and agronomy training. To keep value within the farming community, they utilise local processing sites like the Metibellion washing station. Through experimental processing techniques, Lot 20 produces distinctive specialty lots that highlight the unique vibrancy of western Kenya.

North Rift was processed using the natural method, where cherries are dried with the fruit intact. Lot 20 Coffee managed this lot at their Metibellion washing station. Deviating from traditional Kenyan wet-processing, Lot 20 utilises experimental techniques, such as yeast and co-fermentation, to enhance flavour profiles. By processing locally in Kericho rather than Nairobi, they maintain high-quality standards while keeping value within the farming community and providing local employment opportunities.

This coffee blends Kenya’s legendary heritage with its resilient future. It features the iconic SL28 and SL34, selected in the 1930's for their "X-factor" acidity but noted for being highly prone to disease. To combat environmental threats, it includes Ruiru 11, a compact hybrid developed following a devastating 1968 epidemic. Completing the mix is Batian, a 2010 release offering high-altitude quality and resistance. Together, these varieties showcase a century of botanical innovation, balancing the world-class Kenyan flavour profile with the hardiness required for modern farming.

During the warmer months we naturally gravitate towards more fruit driven coffees and this high scoring natural Kenyan coffee perfectly fitted the bill with it's distinct hedgerow notes of blackberry and violets making it the perfect candidate for a fruity espresso, filter and cold brew. We roasted fast, keeping the roast light, a typical filter profile, but the natural process brings a lot of fruit to the table making it just as enjoyable pulled as an espresso.