What Is Co‑Ferment in Coffee? A First Look at Our Upcoming Lot 20 Orange Co‑Ferment

What Is Co‑Ferment in Coffee? A First Look at Our Upcoming Lot 20 Orange Co‑Ferment

We’re always looking for coffees that push flavour forward in new, thoughtful ways. One approach that’s gaining real momentum is co‑fermentation—and we’re excited to announce that our next limited release is an Orange Koji Co‑Ferment from the innovative Kenyan producer group Lot 20.

So, what is co‑ferment?

In traditional coffee processing, the natural microbes on coffee cherries break down the fruit during fermentation. In co‑fermentation, producers intentionally add ingredients—like fruit pulp or specific cultures—to guide the fermentation and enhance flavour. When done well, this creates complex, expressive coffees without masking the bean’s origin or character.

Why Lot 20?

Lot 20 began with founder Sidney Kibet’s simple ambition in 2019: to export 20 bags of Kenyan coffee to the UK. Today, they work with farmers across West Kenya and are known for experimenting with fermentation to improve cup quality and increase value for the farmers they collaborate with.

 

This year, we changed things up by choosing a different coffee for the barrel: our Ugandan Natural, one of the newest additions to our lineup. We were hopeful that its bold, funky, fruity profile would bring something special to this year’s batch—and it absolutely has.

The finished cup is smooth yet robust, with a wonderfully persistent whiskey aroma from dry grounds to final sip. Expect notes of vanilla, oak, and—according to several of us during the tasting session—a big hit of rum and raisin. It’s a real winter warmer and one of our favourite versions yet.

A little heads-up: we’ve only produced 60 kilos, so once it’s gone… it’s gone until next year.

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