Kericho & Bomet Kenya
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Kericho & Bomet is a washed, medium-roast single Origin Microlot coffee bean with an 84 cupping score. Milk chocolate and smooth caramel flavours. A lemon-lime acidity and soft sweetness.
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.
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.
The process
Whilst the Metibellion Washing Station, established by Sidney Kibet, is known for experimentation. Lot 20 has processed this coffee at the wet mill in Misadhi which produces clean fully washed coffees, with deep flavour notes. Cherries are hand sorted using a flotation method to select only those that are perfectly ripe. The beans then undergo wet fermentation for 24 – 36 hours after which they are washed and soaked before being dried slowly on raised beds with constant turning and protection from heat and rain.
| Source | |
|---|---|
| Country | |
| Region | Kericho and Bomet |
| Washing station | Misadhi |
| Roast | Medium roast |
| Cupping score | 84 |
| Altitude | 2000m |
| Flavour | lemon-lime acidity, milk chocolate, smooth caramel |
| Process | Washed |
| Variety | SL28, SL34 |
| Harvest | 2025 |
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.
From £14.85 — or subscribe to save 10%Select Options This product has multiple variants. The options may be chosen on the product page- From £14.85 — or subscribe to save 10%Select Options This product has multiple variants. The options may be chosen on the product page
- From £14.85 — or subscribe to save 10%Select Options This product has multiple variants. The options may be chosen on the product page
- From £14.85 — or subscribe to save 10%Select Options This product has multiple variants. The options may be chosen on the product page
