Kericho, Filter - Kenya

In the highlands of Western Kenya, Sidney Kibet is quietly redefining what Kenyan coffee can be through his company LOT20. From his station in Kericho, Sidney takes a deeply scientific and experimental approach to processing, exploring everything from anaerobic fermentations to natural processing and carefully separated SL28 lots. His work is driven by a desire to rediscover the bold, complex flavour profiles that first made Kenyan coffee world-renowned.

By supporting these early experiments, you are not just drinking a coffee, you are part of a movement helping shape the future of Kenyan specialty coffee.

This “Extra Special” process starts with ripe cherries being sealed in 300L barrels and inoculated with Aspergillus oryzae, the same koji mould used in traditional Japanese sake brewing. The lot ferments anaerobically for 96 hours. After fermentation, the coffee is slow-dried on shaded raised beds for 26–30 days.

The cup is rich, creamy and intensely sweet, layered with pronounced umami depth, vibrant citrus acidity and a long, lingering finish. Expect notes of kumquat and red wine throughout.

• Region: Kericho 
• Country: Kenya
• Elevation: 1,600 - 1,800 masl
• Variety: SL28, SL34, Ruiru 11, Batian
• Process: Anaerobic Natural - Koji