Nandi Hills, Kenya — Single farm
The coffee
doesn't exist yet.
We make it.
Experimental fermentation. Glass vessels. 150 kg of cherry at a time. Built for roasters who need something no one else has.
Behind this
Sidney Kibet
I've been producing and exporting Kenyan coffee since 2016. The Lab is the part I do for myself — small runs, controlled variables, no scale pressure, no repetition unless the result earns it.
Every batch starts with a question. Some answer cleanly. Others raise three more. The ones that don't work stay in the lab. The ones that do, end up here.
sidney@lot20.coffee →Glass fermentation vessels.
Fermentation happens in sealed glass globes. Every variable is tracked. The material doesn't interact with the coffee — just the cherry doing what the cherry wants to do.
150 kg of cherry per batch.
Small enough to control everything at every stage. Large enough to be useful for a roaster building a serious programme. The limit is deliberate.
No repetition unless earned.
Each lot runs once. If the result warrants repeating, we schedule it again. Otherwise it goes into the archive. Scarcity isn't the strategy — precision is.
Custom batches
Tell us what you're building.
We'll see if it fits.
Describe your flavor direction, fermentation preference, risk appetite, and target market. We review every brief. If it fits the calendar, it goes into The Lab.