The "Gone Too Far?" Coffee Series
At Lot 20 Coffee, transparency is not just a buzzword; it's the cornerstone of our ethos. Every decision we make, every experiment we conduct, is shared openly with our community because we believe that the journey from cherry to cup should be as clear as the flavour notes in your favourite brew. In our latest venture, the "Gone Too Far?" series of coffee, we push the boundaries of coffee processing with a spirit of innovation and transparency, fully aware of the risks and rewards involved.
Why We Co-Ferment: Beyond Curiosity, Towards Value
Co-fermentation is a technique that involves introducing natural ingredients— fruits, spices, or even microorganisms—into the coffee fermentation process. While this might sound like over-processing to some, our motivation goes far deeper than mere curiosity about the final taste. The "Gone Too Far?" series is our way of exploring new flavours, yes, but it’s also about creating more value —both for the farmers who grow the coffee and for us, the producers, who take on significant financial risks with every experimental batch.
The reality of coffee farming is that it’s often a precarious livelihood, subject to the whims of climate, market prices, and countless other variables. By experimenting with co-fermentation, we aim to elevate the value of the coffee produced. When successful, these unique processes can command higher prices in the specialty coffee market, offering farmers a better return on their hard work and dedication.
Moreover, we, as producers, absorb much of the financial risk associated with these experiments. From sourcing the finest local fruits to investing in the precise control of fermentation variables, each step requires substantial resources. Yet, we believe this is a worthy endeavour—not just for the potential financial rewards, but also for the opportunity to contribute something truly new and exciting to the world of coffee.
What to Expect from the "Gone Too Far?" Series
In Kenya, we are blessed with an abundance of incredible fruits and spices that are ripe for exploration in coffee fermentation. The "Gone Too Far?" series will include some truly bold combinations, including our classic experiments that have evolved into something even more extraordinary:
Banana Juice Co-Ferment: Building on last year’s success with banana pulp, this year we’re taking it a step further with clarified banana juice. The result is cleaner, more concentrated flavours that enhance the natural sweetness of the coffee without overpowering it.
Pineapple Juice Co-Ferment: Previously, we used pineapple chunks, but this year we’re improving the process by using pineapple juice. This method allows for a more consistent and thorough infusion of the tropical, vibrant tangy flavour into the coffee.
Liquid Malt Extract Co-Ferment: Inspired by its use in beer production, we’re experimenting with liquid malt extract in our co-fermentation process. This addition is expected to impart rich, malty undertones and enhance the coffee’s body and mouthfeel, creating a unique and robust flavour profile.
Loquat Fruit Co-Ferment: Loquats are in abundance in Kenya at this time of year, and their sweet, slightly tangy flavour is perfect for co-fermentation. This experiment aims to highlight the fruit’s delicate sweetness and its ability to complement the coffee’s natural acidity.
Guava Fruit Co-Ferment: Known for its sweet and aromatic profile, guava could add a complex layer of tropical fruitiness to the coffee. This is a new addition to our series, and we’re excited to see how its vibrant flavours integrate with the coffee beans.
Koji Process Natural: We’re excited to introduce a Koji process to our lineup. This technique, borrowed from sake brewing, involves introducing Aspergillus oryzae (koji mold) to the coffee during fermentation. The result is expected to be a coffee with deep umami notes, complex sweetness, and a rich mouthfeel.
Process Variations: Pushing Boundaries
In addition to these co-fermentation experiments, we will be applying variations to classic processes such as Honey, Anaerobic Naturals, and Pulped Naturals with our co-ferments. By doing so, we aim to discover new dimensions of flavour that enhance the inherent qualities of the coffee while introducing something entirely new.
Get Involved: Your Ideas, Our Expertise
We believe in a collaborative approach to innovation. If you have a flavour combination you’re curious about, we’d love to hear from you! The only caveat is a commitment to at least 20 kg of green coffee (approximately 120 kilos of cherries) plus the cost of any additional ingredients. In return, we commit to trialing each variant and sharing the results with you.
Looking Forward
The "Gone Too Far?" series is more than just a collection of experimental coffees; it’s a statement of our commitment to innovation, transparency, and, above all, to supporting the farmers who are the backbone of our industry. We invite you to join us on this journey of discovery, to taste the results of our bold experiments, and to engage with us as we push the boundaries of what coffee can be.
Together, let’s celebrate the art and science of coffee, and the people who make it possible—from the farm to your cup.
Thank you for your continued support and for being part of the Lot 20 Coffee community. We can’t wait for you to experience the unique flavours of the "Gone Too Far?" series.
Join the Conversation:
We’d love to hear your thoughts on these experimental coffees. Share your tasting experiences with us @omwanicoffee and @lot20coffee on Instagram using the hashtag #GoneTooFarCoffee and tag us. If you have a co-fermentation idea you’d like us to try, reach out to us with your proposal!
Nice work Sidney, i'd be excited to try these!
Nice work Sidney, i'd be excited to try these!