Our Head of Coffee Dave is visiting Kenya coffee producer Lot 20 along with a couple of our roasting partners to meet with co-founder Sidney Kibet and learn more about Kenyan coffee production.
Summary
Over the last few days, the group have been in Rongo, Migori County, to visit the washing station that Lot 20 collaborates with there.
While getting stuck in with helping to hand sort freshly delivered coffee cherries, Dave, Sidney, station manager Flo, and guests Barbra, Luca and Colin begin to discuss coffee processing.
Rongo washing station is eager to try experimental coffee processes that will increase the cupping quality and overall value of the coffee, as when green coffee can be sold for a higher value, producers can then pay more to farmers for their cherries.
As Dave had already brought some champagne yeast with him from the UK, the group decided to plan out processes using that.
The following day, with oversight from station manager Flo, the team pulped and began fermenting batches of washed champagne, champagne and orange, and natural champagne coffee. Also used was lactobacillus, which is a bacteria that they use in the dairy industry to make yogurt.
The tubs are to be left to ferment for 48 hours, after which the team at Rongo will wash, dry, and finish processing the micro lots.
Photos
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