The Lab
Process &
philosophy.
We work small to stay precise. Fermentation in glass. Drying in air. Every batch logged. Every result measured. Some experiments fail. Those stay in the lab.
Glass globe vessels.
Glass is inert. It doesn't interact with the coffee. It lets us see exactly what's happening during fermentation without introducing material variables. Each globe is inoculated and monitored through the full cycle.
Indoor ambient air.
No mechanical drying. No direct sun on critical batches. Ambient temperature drying in a controlled indoor environment lets the coffee finish slowly and consistently — which shows up in the cup as texture.
150 kg of cherry per batch.
The 150 kg limit is deliberate. It's the largest batch size we can handle with full control at every stage — picking, sorting, fermentation, drying, milling. Above that, something gets compromised.
Every batch recorded.
Brix at harvest. pH start and end. Ambient drying temperature range. Cupping scores at multiple rest points. The full data sheet travels with the coffee to the buyer.
About Sidney
I've been producing and exporting Kenyan coffee since 2016. The Lab started as a personal question: what happens if you remove every uncontrolled variable and just watch what the cherry wants to do?
Some batches answer the question cleanly. Others raise three more. That's the point.