KENYA | North Rift (natural)


KENYA | North Rift (natural)
£12.50
👅 NOTES OF Rosehip, Blackberry , Violets
🟫 ROAST Agtron 71-80 Light
⚙️ PROCESS Natural
🌱 VARIETAL Ruiru 11, Batian, SL28, SL34
⛰️ ALTITUDE 1400-1600 MASL
👤 PRODUCER Lot 20
🌎 REGION Trans-Nzoia County
☕ BREW Filter , Espresso, Cold Brew
⚖️ SIZE 200g
Quantity:
Add To Cart
ABOUT NORTH RIFT NATURAL
PRODUCER
LOT 20
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.
PROCESS
NATURAL
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.
VARIETAL
SL28, SL34, RUIRU 11, BATIAN
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.
ROASTER'S NOTES
APPROACH
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.
BREW RECIPES
(clicks: Comandante C40 MK4 grinder)
AEROPRESS
£0
1 Cup (1:17)
⚖️14g ⚙️Med fine/600μm/22 clicks 💧240g🌡️92°C 🎯3:00
£0
0:00 1st Pour 40g
0:30 2nd Pour 200g
2:00 Swirl
2:30 Slow Press
FRENCH PRESS
£0
1 Cup (1:15)
⚖️20g ⚙️Med Fine/540μm/20 clicks 💧300g 🌡️95°C 🎯4:00
£0
0:00 1st Pour 60g
0:00 Swirl or stir
0:30 2nd Pour 240g
3:00 Swirl
4:00 Slow Plunge
FLAT BOTTOM
£0
1 Cup (1:16)
⚖️14g ⚙️Med/700μm/26 clicks 💧240g 🌡️92°C 🎯3:00
£0
0:00 1st Pour 100g
1:00 2nd Pour 70g
1:30 3rd Pour 70g
ESPRESSO
£0
Double (1:2.5)
⚖️17g ⚙️Fine/280μm/10 clicks 💧40g 🌡️93°C 🎯1:00
£0
0:00 Pre-Infusion at 1 Bar
0:30 Slow Ramp, Hold at 6 Bar
0:60 End at 40g
CONICAL
£0
1 Cup (1:17)
⚖️15g ⚙️Med/680μm/24 clicks 💧250g🌡️92°C 🎯2:30
£0
0:00 1st Pour 40g
0:30 2nd Pour 70g
1:00 3rd Pour 70g
1:30 4th Pour 70g
STEEP AND RELEASE
£0
IMMERSION 1 Cup (1:17)
⚖️20g ⚙️Med/780μm/28 clicks 💧330g🌡️95°C 🎯4:00
£0
0:00 Pour 330g (Valve Closed)
0:00 Add coffee and stir in
3:00 Release
ZERO BYPASS
£0
1 Cup (1:18)
⚖️18g ⚙️Med/700μm/26 clicks 💧330g🌡️95°C 🎯4:00
£0
0:00 1st Pour 30g
1:00 2nd Pour 150g
1:45 3rd Pour 150g
MOKA POT
£0
1/2/3/4 Cup (1:10)
⚖️Full basket ⚙️Med Fine/540μm/20 clicks 💧Full base🌡️Boiling water
£0
1 Fill base with boiling water to just below pressure release valve
2 Add enough ground coffee to completely fill basket. Do not compact.
3 On stove top apply low heat
4 Lower heat further when it starts to flow
5 Remove and decant when it starts to splutter
IBREK
£0
1 Cup (1:10)
⚖️7.5g ⚙️Fine/240μm/8 clicks 💧75g🌡️70°C 🎯2:00
£0
0:00 Pour 70g
0:00 Add coffee and stir
0:20 On stove top apply low to medium heat
2:00 Remove at first sign of turbulence, decant
COLD BREW
£0
IMMERSION 3 Cup (1:12)
⚖️45g ⚙️Med Coarse/960μm/35 clicks 💧540g🌡️Room Temp°C 🎯12:00:00
£0
0:00 1st Pour 140g and stir
0:20 2nd Pour 400g
12:00:00 Decant
