Kenya co-ferment retail coffee

A vivid and playful Kenyan co-ferment roasted as a small, limited release.

Orange Marmalade · Caramel

This experimental coffee brings together bright orange character, rich caramel sweetness, and a smooth, lingering finish.

Produced by Lot 20, the coffee cherries are fermented for 96 hours alongside locally grown oranges and koji culture. The process creates a distinct citrus character that feels expressive and unusual while remaining balanced and easy to enjoy.

As filter, it is aromatic and juicy, with layers of candied orange and marmalade sweetness. As espresso or Americano, the citrus becomes more concentrated, supported by a deep caramel character. With milk, the acidity softens and the cup becomes sweet, creamy, and reminiscent of orange caramel.

Distinctive without becoming overpowering, this is a rare coffee for anyone looking to try something beyond a traditional flavour profile.

Producer
Lot 20

Region
Kericho County, Kenya

Variety
Batian, Ruiru 11

Process
Orange and Koji Co-Ferment

Harvest
2025