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Lot 20

Lot 20 Coffee is a producer-led initiative reshaping the narrative of South Rift coffee. Founded by Sidney Kibet in 2019, the project began as a way to help local farmers organise and trade coffee independently—and has since evolved into a regional hub for cutting-edge processing, agronomy, and market access.


Today, Lot 20 runs a multiple processing centres and nano dry mill —and South of the Rift Coffee, a fermentation lab and innovation center pushing Kenyan
coffee to bold new frontiers.

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About Lot 20

The Southern Rift of Kenya has long been overshadowed by its central Kenya cousins, but its potential is unmatched: elevation, volcanic soils, and unique expression of the Kenyan cultivars and varieties. Lot 20 is on a mission to unlock that potential by investing in quality, transparency, and traceability from the ground up.


The launch of South of the Rift Coffee in 2024 marked a turning point: a dedicated space for fermentation experiments, varietal trials, and protocol-driven processing. These coffees are shared through global releases and small-batch exclusives with trusted roaster partners.

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Lot 20 facts and figures

Established

2019

Founder

Sidney Kibet

Region

Kericho, Bomet, and Nandi counties

Latitude

-0.2576

Longitude

35.175

Farming Altitude

1370 - 2080 m.a.s.l

Employees

4 permanent, 40+ seasonal

Varietals

Ruiri 11, SL28, SL34, Batian, Pacamara, Geisha

Processing methods

Fully washed, Anaerobic natural, Lacto-washed, Carbonic maceration, Co-fermentation, Ava protocols

Facilities

Wet mills (Misadhi, South of The Rift), Dry mill, Seedling nursery, Experimental fermentation lab

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Experimental Processing and Innovation

If there's one thing Lot 20 is known for, it's their dedication to pushing the boundaries of coffee production to uncover new techniques that will raise the quality, value, and subsequent farmer earnings of their coffee.

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As their fermentation lab grows, so too does Lot 20's role as a regional support centre for other farmers and producers. Their tailored services allow for the ability to:

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  • Develop new experimental protocols

  • Refine and develop standard operating procedures

  • Improve processing efficiency and quality

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Lot 20 work hands-on to design, test, and optimise fermentation methods, whether it's adapting yeast strains to their microclimate or troubleshooting washed coffee inconsistencies.


This consulting work has made Lot 20 a trusted technical partner for farmers
looking to move up the value chain and reach global specialty buyers.

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What's new with Lot 20?

Get all the latest updates and insights, including the 2024 Lot 20 Harvest Report from our resources centre!

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