Kericho Bomet Kenya

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Kericho Bomet is a single Origin Microlot coffee bean. Milk chocolate and smooth caramel flavours. A lemon-lime acidity and soft sweetness.

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The cup

Creamy milk chocolate, smooth sweet caramel and a lovely lemon-lime acidity. Bright and fresh finish.

This coffee is created from two varieties, SL 28 and SL 34, which form the backbone of Kenyan speciality coffee. The former is Bourbon-derived and known for bright complex flavours. The latter brings an intense citrus note.

The Producer

Lot 20 are a group that work with coffee producers from Kericho and Bomet counties in the southern part of the Rift Valley in Kenya. They are passionate about cultivating, fair treatment of producers, and transparent trade. The group has goals to produce delicious coffee that showcases the beauty of their home region.

The group are innovative, exploring new experimental processes and techniques such as combining the local orange harvest with the coffee berries to co-ferment. They have even set up a Laboratory to push the limits of their experimental processing.

Lot 20 are actively training and improving the literacy of farmers in the regions and this is reaping rewards as the quality of the crop is increasing through the adoption of better practices.


Lot 20 experimental processing

The country

Kericho county (and by extension Bomet) are not as well known for producing
coffee as central Kenya. Lot 20’s work in the region has been to try and organise Kericho and Bomet farmers into properly functioning entities that process and sell coffee on their own, without the assistance of middle men or the auction system.

Kenya Coffee hillside

The process

The cherries are floated and sorted and then mixed with orange pulp from the juicy local oranges. This cocktail is left to ferment for 4 days under a low-oxygen environment. It is then transferred to the drying beds for up to 30 days and rested for many weeks before being hulled and graded.

Kenyan coffee cherries in a cup

The roast

These beans are medium roasted and definitely one to try if you like tangy, sweet, mouth-watering vibes.

Enjoy as a beautiful, quite subtle pour over or a vibrant espresso.

Hirioa Smart Brewer making pour over coffee

Sourcing: Producer images provided by Lot 20 & Omwani

Source

Country

Region

Kericho and Bomet

Roast

Medium roast

Cupping score

84

Altitude

2000m

Flavour

lemon-lime acidity, milk chocolate, smooth caramel

Process

Washed

Variety

SL28, SL34

1 review for Kericho Bomet Kenya

  1. Nigel Deary –

    I ordered the Uganda and Kenya Beans. Both lived up to all expectations but Uganda was outstanding – Strawberry jam. Absolutely delicious! This is now my firm favourite. Cuppers Journey delivered to my door as promised within a day. (Trustpilot)

    • Cupper’s Journey –

      Hi Nigel. So pleased that you enjoyed our coffee. Keep an eye out for our new Ethiopia on the website, it scored a fabulous 88+ cupping score and tastes brilliant. 🤩 thanks for your support. Colin

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Yes, if you already have a Cupper’s Journey subscription you will be able to add a coffee to your subscription or switch to a different coffee.

Three days before your next order is due we will send a reminder. If you want to make any changes just log in to your account at any time before we process the order. You can even add to your current subscription by ticking the box when you add a qualifying product to your basket.

Yes, we have made it super easy so if you realise you are going to run out before your next delivery you can just head to your account page and click on early renewal. Your renewal schedule will then be extended to follow on from this early renewal.

For example, if you have a 4 week subscription due to come on 28 February, but want to renew early on 14 February, your next order will then follow on 14 March.

If you want to skip or cancel your order, just head to your account page. You will be notified 3 days before we attempt to take payment so there is plenty of time for you to cancel or change your order.

If payment fails for a recurring subscription, we will attempt to take the payment from the nominated card again 2 days later up to a total of three times. If this final attempt fails we will contact you by email to advise you of this. Please note that your coffee will not be roasted and despatched until payment is processed. Your subscription date will then reset to the day the successful payment was taken.

No, the coffee bundles already offer exceptional value. However you are welcome to add as many different packets of coffee you like to your subscription and benefit from the 10% discount. Remember that if you order at least £35 of coffee at a time then you will also benefit from FREE delivery.

If you need to update your payment method, you can do this at any time from your account page.

It is simple to do this in your account area. Just log in and update your details before your next order is due

A cupping score is a 100-point metric, established by the Specialtiy Coffee Association (SCA), used by certified Q Graders to evaluate the quality of coffee beans. It measures attributes like aroma, flavour, acidity, body, and balance. The grading is as follows:

Cupping Score

Grade

90-100

Speciality – Competition

85>90

Speciality – Excellent

80>85

Speciality – Very good

>80

Commercial/Commodity

75% of Cupper’s Journey’s coffees are 85+ and any new coffees we stock will all be at least 85.
Read more about it in the Beyond the Bean article:

Once opened and exposed to air, roasted coffee starts to oxidise. The greater the surface area, the quicker this process. This is why we recommend, where possible, that you buy your beans whole and grind to order.

Our coffee comes with the roasted date on pack. We like our coffee to ‘settle’ after roasting for around 2 weeks to ‘de-gas’. The lighter the roast level, the longer the settling period needed. Freshly roasted light coffee is packed with CO₂. Resting allows this gas to escape, reducing acidity and allowing complex flavours (fruitiness, acidity, sweetness) to develop.

We recommend that you consume our beans within 4 months of the roast date following the settling period. That said, coffee beans will easily keep for 12 months if stored correctly.

Coffee should not be stored in the Fridge or Freezer but in an airtight container in a cool dark place. This is because of the increased humidity in the fridge and the condensation that occurs with sharp temperature changes. Coffee absorbs both water and odours so storing it in a fridge will severely impact the flavour and freshness.

To keep your beans (or ground coffee) fresher for longer, store them in an opaque airtight container (remove as much air as possible if you can). Our 250g bags are resealable and have a one-way valve so you can keep your coffee fresh – just expel as much air as possible and zip back up! Then store in a cool dark place like a pantry.

Wherever possible we recommend that you purchase whole bean coffee. Investing in a grinder so that you can grind fresh will have one of the greatest positive effects on the quality of your brew. If that is not an option, then buy smaller bags more frequently in order to maximise freshness.

Our 250g bags have a one-way value that allows CO₂ to escape while keeping the oxygen out and will keep your coffee fresh until opened. This means that you can subscribe to 3x250g bags to get FREE delivery while knowing that the 3rd bag will be as good as the first!

Coffee roast level affects taste: light roasts are bright and floral, medium roasts balanced and sweet, while dark roasts are bold and smoky. We like to allow our speciality African coffees to sing, and to bring out the best of their bright, floral flavours requires a lighter touch. The goal is not to change the bean but to preserve its character. Lighter roasts have bright, crisp, and often complex flavour profiles. These are ideal for pour over brew methods.

Medium roast levels allow the bean’s innate character to mix with the rich, comforting flavours developed during roasting. The sharp acidity you find in lighter profiles mellows out into a smooth, rounded sweetness. The delicate fruit and floral notes evolve into something deeper and more familiar— think toasted nuts, creamy milk chocolate, and rich caramel.

When refining our roast recipe for each individual lot, we cup multiple times until we are happy that we have coaxed the best performance out of the bean. We are strong champions of the pour over method and think that all of our coffees are at their very best when brewed this way.

African Coffee has very complex flavour notes that are affected by the variety of bean, the terroir and the processing techniques. We go into depth about this in the articles below:

Stale coffee typically smells weak, musty, or dull rather than fragrant. When brewed, it tastes flat, cardboard-like, or sour, often lacking acidity. Physically, old beans may appear faded, dry, or have an oil-streaked, rancid surface, while ground coffee feels grainy instead of slightly oily or sticky.

If you use a pour over or French press, you might notice that the ‘bloom’ has gone. The ‘bloom’ is the release of CO₂ gases which occurs when the coffee is fresh. Stale coffee won’t produce this reaction so if you notice a change, it is time for a restock!

Make sure you store your coffees correctly to maintain their freshness for longer.

If you are unsure as to whether you will like the coffee please study the tasting notes as they will give you a clear idea of what to expect. Why not get a Tasting Adventure Pack which allows you to explore samples of three different coffees before you purchase a larger quantity?

Refunds will not be issued for personal taste issues. Please see our refunds and exchanges policy for more details.