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Kericho County AA Decaf

Kericho County AA Decaf

Tasting Notes: Cranberry | Black Tea | Lemongrass Roast: Light ⓘ

Origin: Kenya

Producer: Samuel Koskey

Size
Grind
£14.75
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Roasted In Sussex

Our roastery is in Burgess Hill, West Sussex and all our coffee is roasted on our Loring Roaster.

Next Day Dispatch

Place your order by midnight for next working day dispatch. All orders sent via a tracked service.

Brew Recipe

This coffee works well for all brew methods. 

Filter: Dose 15g-16g, water 250g. 
Espresso: Dose 18 gram to 40-42 gram yield over about 30 seconds. 

Visit our brew guides for more tips and suggestions.

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  • About Kericho County AA Decaf | Kenya

    This fully washed AA comes from Samuel Koskey's small processing facility in Kunyak, Koru, situated on the border of Kericho and Kisumu counties in Kenya. With investment from Lot 20 in drying infrastructure and a natural spring water supply, Samuel is able to produce a clean, classic Kericho-style coffee from one of Kenya's most historically significant growing regions — just two kilometres from the renowned Coffee Research Institute in Koru.

    After processing, the coffee was sent to Coffein Compagnie in Bremen for decaffeination via the Ethyl Acetate method, chosen for their careful handling of small, traceable specialty lots.

  • Coffee Info

    Tasting Notes: Cranberry | Black Tea | Lemongrass
    Processing Method: Washed and E.A. Process decaf
    Varietal: Batian, Ruiru 11, SL28, SL34
    Importer: Omwani

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The Producer

Lot 20

The name Lot 20 refers to the initial goal of this producer: to export 20 bags of Kenya coffee to the UK. Suffice to say, the ambitions of founder Sidney Kibet have expanded slightly since 2019. Lot 20 now works with a number of farmers across west Kenya, and is known for pushing the boundaries of coffee processing.

Coffee Origin

Kenya 🇰🇪

Kenyan coffee tends to showcase bright, juicy flavours with high acidity. The varietal, high altitude, volcanic soil, climate and processing are all key factors that contribute to the unique Kenyan flavours profile. Discover more about Kenya's history, processing methods and flavours on our Kenyan coffee guide.

Learn more about Kenya

Processing Method

Washed

The washed process is the traditional method where the fruit is removed from the bean after harvest using water and de-pulpers. The coffee is sometimes fermented to break down remaining sugars before being washed in grading channels and then dried. This results in a “clean” cup that highlights the bean’s inherent origin characteristics and bright acidity.

Coffee Varietal

Mixed Varietals

This coffee may include several different coffee varietals. On many farms, multiple cultivars are grown side-by-side and harvested together. In other cases, a coffee may be composed of several components selected to create a balanced flavour profile. Each varietal contributes its own characteristics to the final cup.