The first limited release of 2026 that we bring you is Kenya Orange Crush. This is not a fruit co-fermentation. Its rich profile, dominated by orange notes, is achieved through a careful selection of varieties and a 96-hour anaerobic fermentation. An ideal coffee for lovers of “funky” profiles.

In the mountains of western Kenya, Sidney Kibet, founder of Lot 20 Station, is leading a quiet revolution. At his processing station in Kericho, he pursues a deeply scientific approach to coffee processing through small-batch experimental methods that challenge traditional Kenyan coffee norms.
From anaerobic fermentations to natural processing and precise separations of the SL28 variety, Sidney is working to rediscover the bold and complex flavor profiles that first made Kenyan coffee famous around the world.