Consult The Oracle – Decaffeinated – Sample

While this coffee tastes awesome in every device, our favourites are filter, Chemex or cafetiere.

If you want to know more, see our brew guides for making coffee.

Cultivated in Kericho County in the west of Kenya, close to the banks of Lake Victoria, this coffee was produced by a team who started small, honed their craft and became innovators in the coffee industry. Lot 20 took their name from a simple, achievable mission: to grow and export 20 bags of coffee to the UK. Not just any coffee, top quality coffee. Boy did they do it!

Back in 2019, Lot 20 were unknown in the Kenyan coffee business, but fast forward to today and they’re a household name providing training and assistance to smallholders across the country.

Led by founder Sidney Kibet, Lot 20 are known for their risk-taking and experimentation when it comes to processes in order for them to keep pushing forward.

This particular coffee is physical evidence of their achievements. Grown at an altitude of around 1,500 metres above sea level the coffee is harvested and washed before being sent to specialists in Bremen in Germany who use the popular sugar cane method to remove the caffeine from the coffee without impacting the flavour in any way.

To gain Speciality Coffee status, the coffee has to receive a score of 80 points or higher. The points are made up using an array of attributes such as the smell, acidity, and mouthfeel to name a few. To taste all of these attributes, Q graders use a coffee cupping process; a pure and exact method to taste coffees.

Intrigued about coffee cupping and want to find out more? Check out our guide to Cup like a pro. you can even give it a go at home.

When we receive our coffee beans, they are green and unroasted. We ensure that the roastery’s moisture and humidity are optimised to keep the beans at their very best.

To roast, we build a profile for each coffee to bring out the beans’ natural flavours. We never over roast, and so you will never taste bitter or burnt flavours in the cup. Only sweet, smooth and creamy notes prevail.

Speciality coffees are bursting with amazing natural flavours, aromas and body. Each bean is different from the next; not only in taste but also in moisture, density and size. With this in mind, we roast each coffee differently to suit all of the above.

We build a roast profile (recipe) for each coffee and we roast by hand and in small batches to bring out the very best in each bean. We freshly roast multiple times each week to ensure you receive the best and freshest coffee each time.

The coffee farmers do us proud with their amazing harvests, and we want to continue their amazing work when roasting.

After being harvested and washed, the beans are prepared for decaffeination. It begins by steaming the green beans to open up their pores, before soaking them in a sugar cane solution. This liquid helps preserve the bean’s flavour whilst dissolving the caffeine.

Roast Style: Light & Fruity

Location: Kericho County

Varietal(s): Batian, Ruiru 11, SL28, SL34

Processing: Washed

Altitude: 1,500 metres above sea level

Country: Kenya

Certification: Speciality

Decaffeinated Process: Sugar Cane

Produced by: Lot 20

Score: 85.25

What does this all mean? Check out our Jargon Buster.

The coffee farmers produce amazing coffees, and they deserve thanking for that. To ensure that they get the price they deserve; and money to spend on investing in their farm for the future, we pay between 30 and 150% more than the going rate for speciality coffee than that of commodity coffee.

Without you drinking our freshly roasted coffee, we couldn’t do this. So it’s all down to you lovely peeps – high five!

When you need wisdom and answers, you always consult someone bright: The Oracle. This is the coffee to turn to if you’re ever questioning, well, anything!