Dark Choccy Orange - Kenya

Tastes like - Dark Chocolate Orange - Pecan - Caramel

Works best on - All Brew Methods

Roast Level - Medium

Origin - Kenya, Kericho County

Producer - Lot 20

Process - Anaerobic Fermentation - Orange Pulp Co-Ferment + Koji Culture addition

An experimental coffee from Kenya's Lot 20, sourced through our friends at Omwani Coffee Co. Let's start with the important bit: flavour.

The standout note is dark chocolate orange. It opens with bright, vibrant orange before giving way to a rich, coating dark chocolate finish. Look a little deeper and you'll find hints of pecan and a touch of caramel sweetness too.

We roasted this with filter brewing in mind, but don't overlook it as an espresso. In a flat white it's particularly good — think dark chocolate orange melted into milk with a finish that's like pecan pie!

Here's our - brew guide

So, why does it taste like this?

Sidney and the team at Lot 20 begin by carefully sorting ripe cherries before placing them into sealed tanks for anaerobic fermentation. During this stage, an "orange pulp" made from locally grown oranges is added alongside a Koji culture — essentially a fermentation party starter — and the coffee spends 96 hours developing its wonderfully delicious character.

After four days of funky fermentation, the cherries are moved to raised drying beds where they're dried for 14–18 days and turned every two hours during peak sunshine. Once the coffee reaches its target moisture content of around 12%, it's sent to the mill ready for export.

Experimental, a little wild, and very, very tasty.

Photo backdrop - “Puplzilla”

A glimpse into where our minds go when we taste this wild coffee. Leo consumed an alarming number of chocolate orange segments during the shoot – all in the name of keeping the Pulpzilla well fed.