Kenya Misadhi AB Coffee

A distinctive Kenyan speciality coffee from Lot 20 working with farmers across the highlands of western Kenya. Founded by progressive producer Sidney Kibet in 2019, Lot 20 began with the wonderfully ambitious goal of exporting just 20 bags of Kenyan coffee to the UK. The project has grown considerably since then, with a focus on producing exceptional coffees and finding new ways to bring greater value back to the farmers who grow them.

This Misadhi AB is a beautifully clean, fully washed coffee from Kericho County, grown at an impressive 1,800 metres above sea level. In the cup, expect the characteristic brightness of a high-grown Kenyan coffee, balanced by sweet, comforting flavours of caramel and digestive biscuit, with delicate black tea notes and a refreshing citrus lift.

Following sorting and pulping, the coffee undergoes a carefully controlled series of water fermentations. It spends 12 hours submerged before the tank is drained and refilled, with the process repeated three times. The coffee is then rinsed through traditional washed channels before being carefully dried on raised beds.

Cupping notes: Bright, clean and complex, with a refreshing citrus acidity, delicate tea character and a sweet, rounded finish.

Flavour notes: Black tea, caramel, digestive biscuit and citrus

Roast: Medium

Variety: Batian, Ruiru 11

Region: Kericho County, Kenya

Altitude: 1,800 metres above sea level

Processing: Fully washed

Species: Arabica

Harvest: April–July 2025

Lot 20 is known for exploring innovative fermentation techniques, including the use of fruit pulp, selected yeasts and fungi. Their approach is all about discovering ways to enhance cup quality while creating greater value for the farmers they work alongside.

This is a vibrant and characterful Kenyan coffee that combines refreshing citrus acidity with sweetness, body and a wonderfully tea-like finish.

Why Kenyan coffee means a lot to us:

"When the earth was flat back in the late 60's as a young 17-year-old 'man' experiencing new sites, sounds (like the Rolling Stones 'Let's spend the night together' and other such music) and customs around the world, it was my time spent in Kenya that was perhaps the most significant and eye opening. The introduction to coffee was in the early morning as we were awoken in our accommodation with 'our man' entering the unit with what can only be described as an aroma that I had never experienced before and once we drank this black hot liquid I was hooked.

It was that first introduction to coffee which dictated to me that the only way to drink it was without any ingredients such as milk and/or sugar to spoil it. During that time in Kenya, I also had the opportunity to go 'Up Country' and stay with the Frost family in Thika, not too far away from Nairobi, where I experienced my first sighting of 'real' wild animals on a trip into the bush. It was whilst on the farm in Thika I was shown the 'famous' African Drying Beds, these are still used around the coffee world as part of the drying out phase in producing green coffee beans.

This perhaps goes some way in explaining my love of single origin coffees with a slight bias towards the Kenya coffees." William Scott (your roaster).