ABOUT THE BEANS
Grown at 1800m in Kericho County, Kenya, using the Batian and Ruiru 11 varieties. What makes this lot stand out is the processing — sorted cherries are fermented alongside Koji culture and pulped oranges grown by partner farmers, then undergo a 96-hour anaerobic fermentation with regular agitation to build complex, flavour-rich microbes. The result is a clean, expressive cup with a flavour profile that's immediately recognisable and hard to forget.
ABOUT THE PRODUCER
Lot 20 Coffee are a processing and export company based in Kenya, working directly with smallholder farmers across multiple regions. They're known for their experimental approach focusing on innovative fermentation techniques, full transparency, and making sure their work creates real, positive impact for the farming communities they partner with. The use of locally grown oranges in this lot is a good example of that thinking in practice it adds something to the cup while also creating an additional income stream for partner farmers.
ABOUT THE ROASTER
We work with Elsewhere, a small team based in Deptford, South East London. Great coffee was never optional for us. It had to be right, and Elsewhere just clicked. They have been a big part of our journey over the past 18 months, and we have built a strong relationship with them. They source vibrant coffees and roast them to be balanced, approachable and full of flavour. Using quality beans, roasted by people who genuinely care about the journey from farm to cup, is at the heart of what we do.
More About Mandarin Sun
This is one of the more experimental processes you'll come across — and the flavour in the cup is proof of why it's worth the effort.
Co-Fermentation means the coffee cherries are fermented alongside another ingredient — in this case, pulped oranges grown by partner farmers. As they ferment together, the coffee absorbs flavour compounds from the oranges, which is exactly where that distinctive chocolate orange character comes from.
Koji is a culture (the same one used in miso, sake, and soy sauce) introduced during fermentation to encourage the development of complex, flavour-rich microbes. It adds depth, sweetness, and a rounded quality to the cup.
The whole lot then undergoes a 96-hour anaerobic fermentation — sealed with no oxygen, agitated regularly to keep the microbial activity working evenly throughout.
What to expect in the cup: Rich, distinctive, and layered — chocolate orange up front, with nutty and caramel notes underneath.
In short: Science in the fermentation tank, magic in the cup.
Filter, V60, Aeropress
Yes it is.
We aim to dispatch all orders within 2–3 days. Once shipped, standard delivery typically takes a further 2–3 days.
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