Lot 20 'The Lab' • Anaerobic Natural Orange Co-Ferment • Ruiri 11, Batian, SL-28 • Kenya

About This Coffee

This coffee is a Kenyan single origin from Kericho County, produced by Lot 20 Coffee at their Metibellion washing station. It is an experimental Anaerobic Natural Orange Co-Ferment, where cherries are fermented for 96 hours alongside Koji culture and pulped oranges under carefully monitored anaerobic conditions. The coffee uses Ruiri 11, Batian, and SL-28 varieties, grown at 1400-1600 meters altitude. The flavor profile features orange zest, orange blossom, and a velvety texture. It is roasted to a Medium Light level.

Origin

Kericho (Kenya)

Flavor Notes

Orange Zest, Orange Blossom, Velvety

Roast Level

Medium Light

Processing

Anaerobic Natural Orange Co-Ferment

Typology

Arabica

Ruiri 11, Batian, SL-28

Buy from Roaster

Taith Coffee

Taith Coffee is an owner operated specialty roastery, ceramic studio, and bookshop on the High Street in Lewes, East Sussex. Coffee is roasted on site, with a light roast philosophy designed to bring out big, distinctive flavours from boutique growers around the world. The roastery also carries a competition and rarities menu featuring premium micro lots, alongside small 36g packs that let customers try rare coffees at home without committing to a full bag. Beyond the beans, the space houses clay and Riso studios under the Taith Atelier name, plus a curated selection of books and vinyl. The café itself is known for its picture windows with views of the surrounding Sussex hills and a thoughtfully designed interior that blends whimsy with warmth.

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