Kenya Kericho Orange Co-Ferment

Highlights

“Lot 20, founded by Sidney Kibet in 2019, works with a network of smallholder farmers across west Kenya. Sorted cherries are loaded into fermentation barrels alongside a culture of Koji and pulped oranges, then fermented anaerobically for 96 hours. The result is rich caramel sweetness, bright citrus, and a long nutty pecan finish.”