Kenya Orange Co-Fermented

Kenya Orange Co-Fermented comes from LOT 20, working with coffees from Kenya’s Kericho and Bomet regions. Grown at 1,370–2,080 masl, the coffee is made up of Ruiri 11, SL28, SL34, K7 and Batian varieties.

The coffee has been through an experimental co-fermentation process, where natural ingredients are introduced during fermentation to influence the flavour of the finished cup. Here, that brings out a really distinctive combination of mango sorbet, orange blossom, and sweet spice.

For LOT 20, co-fermentation is a way to explore what’s possible with Kenyan coffee. By introducing natural ingredients during fermentation, they’re able to develop new flavour profiles and push the boundaries of what we might expect from a Kenyan coffee.