Kenya Orange Co-ferment, EDGE Reserve 001

A bag of Edge Reserve Kenya - Orange CO Ferment coffee stands on a wooden barrel in a warm, rustic setting with a coffee roaster blurred in the background.

A bag of EDGE Reserve Kenya - Orange Co-Ferment coffee stands on a wooden table in a rustic cafe setting, with a brick wall background, a cup of latte, and a potted plant.

A green woven sack filled with small tan coffee beans, with a small handwritten label attached. Other large sacks are visible in the background.

Two people sitting on the ground with containers and a patterned blanket, surrounded by green grass.

A lady sorts through coffee cherries in Kenya

Kenya Orange Co-ferment | EDGE Reserve 001

Name: Kenya Orange Co-ferment | EDGE Reserve 001
Brand: Edgcumbe Tea & Coffee Co Ltd
SKU: RESERVE_KENYA_WB250
Price: 18.0 GBP
Availability: InStock

Kenya • Single Origin

£18

Orders are roasted every Tuesday and shipped on Wednesday. Please take this into consideration when placing your order.

Roast level

No grinder, no problem! Select your grind below.

The first release in our EDGE Reserve range: a co-fermented Kenyan coffee from Lot 20 in Kericho. The cherries are fermented for 96 hours with koji culture and pulped oranges grown by the same farmers, giving vibrant citrus character with notes of orange, cola and umami.

Taste notes: Orange, Cola, Umami
Origin: Kericho County, Kenya
Growing altitude: 1800m
Process: Co-fermentation
Roast: light

A light roast that performs best as filter coffee, served black. Reserve orders are roasted every Tuesday and shipped on Wednesday. Choose whole bean or ground to order, in 250g or 1kg bags, with free UK delivery on orders over £35.

Sustainability

Our packaging is made from 100% recycled materials, including FSC certified paper.

Before you throw it away, give it a second life. Our bags are perfect for storing snacks, seeds, spices or odds and ends around the house. Every reuse means less waste, and that's something we can all get behind.

Region Kericho County
Growing altitude 1800 masl
Varietals Batian, Ruiru 11
Process Co Fermentation/Additive Fermentation
Taste notes Orange, Cola, Umami

Koji, Oranges & Anaerobic Fermentation

After sorting, cherries are added to fermentation barrels alongside Koji culture and pulped oranges. The oranges are grown by the same farmers who bring their coffee cherries to Lot 20, providing them with an additional income stream. Under carefully monitored anaerobic conditions, the cherry, Koji and orange mixture is fermented for 96 hours, with persistent agitation creating the ideal environment for flavour-enhancing microbes to flourish.

Lot 20: Pushing the Boundaries of Processing

The name Lot 20 refers to the producer's original ambition of exporting 20 bags of Kenyan coffee to the UK. Since its founding by Sidney Kibet in 2019, those ambitions have grown considerably. Today, Lot 20 works with a network of farmers across western Kenya and has built a reputation for innovative coffee processing.

By experimenting with different fermentation techniques, including fruit pulp, selected yeasts and unique fungi, Lot 20 aims to improve cup quality, increase the value of each lot and return that added value directly to the farmers they work with.