Kenya | Misadhi AB | Fully Washed | Batian

Mishadi AB – Sidney Kibet x Lot 20

Farm Name: Independent smallholders (in collaboration with Misadhi Coffee)
Location: Homa Bay County, Western Kenya
Altitude: 1,400 – 2,000 metres above sea level
Variety: SL28 / Batian
Drying: Raised beds with cover during rain and midday sun
Fermentation Time: Wet fermentation, 24–36 hours
Process: Washed – wet ferment with soaking stage

About Lot 20 & Mishadi AB

Mishadi AB is a beautifully structured and fruit-forward Kenyan coffee produced by Sidney Kibet, founder of Lot 20 Coffee, and processed by Misadhi Coffee Growers, a quality-driven team based in Rongo County.

Sidney founded Lot 20 in 2019, after returning to his home in Kericho, Kenya, following years in Rwanda running a coffee export business. The name "Lot 20" reflects his original ambition to export 20 traceable coffee lots from smallholder producers in Bomet and Kericho. Since then, Lot 20 has grown to work with farmers across five counties, and continues to elevate local coffee quality through community-led, small-scale processing.

In 2023, Lot 20 launched its own Metibellion Washing Station in Kericho to focus on experimental and high-quality processing techniques. Through its partnership with Misadhi, Lot 20 also gains access to top-quality cherries from Kisii, Nyamira, and Migori, bringing together traceability, regional diversity, and exceptional processing standards.

This specific AB lot from Homa Bay County showcases Western Kenya’s potential: bright, elegant, and syrupy, with a layered fruit profile that evolves as it cools.

Flavour Profile

A clean and refined Kenyan AB with vibrant acidity and a syrupy mouthfeel.

Citrus & Berries: Soft berry aromatics with juicy lemon brightness.
Juicy Acidity: Sparkling and clean, offering excellent clarity.
Syrupy Texture: Coats the palate with sweetness and depth.

Processing Method

Processed by Misadhi Coffee using the traditional Kenyan washed method:

1. Floating & Sorting: Cherries are hand-selected and floated to remove defects.
2. Wet Fermentation: Beans undergo fermentation in tanks for 24–36 hours.
3. Soaking & Washing: Post-fermentation, beans are washed and soaked to enhance clarity.
4. Drying: Dried slowly on raised beds with constant turning and protection from heat and rain.

This meticulous approach yields a transparent, expressive cup that captures the essence of the terroir.

Brewing Recommendations

To highlight the coffee's brightness and clarity:

Filter (Pour-Over/Drip): Clean, citrus-driven, and beautifully layered.
Espresso: Vibrant, juicy, and syrupy with a refined finish.
Aeropress: Balanced and sweet, with a silky mouthfeel.

Perfect for:

Adventurous coffee drinkers looking for elegance, clarity, and complexity in a cup — and a deeper connection to the future of Kenyan coffee, led by producers like Sidney Kibet and the vision of Lot 20.

📦 Order Now – Fresh, crisp and juicy Kenyan coffee...