This coffee is sourced from Kericho County, Kenya, at an altitude of 1800 meters. It is a blend of Batian and Ruiru 11 varieties, processed using an innovative Koji and orange co-fermentation technique. The flavor profile features notes of dark chocolate orange and a candied floral finish. This coffee is produced by Lot 20, a company focused on experimental fermentation and direct partnerships with smallholder farmers.
Cult Coffee Roasters started as a small Edinburgh neighbourhood spot in 2014 before adding its own roasting operation in 2020. The roastery, now based in Newbridge near Edinburgh, uses a 6kg Giesen to roast small batches on Mondays and Tuesdays each week, developing separate profiles optimized for espresso and filter brewing. The team takes a collaborative approach to dialling in each coffee, tasting together to find roast curves that highlight the work done at origin. Sourcing prioritizes seasonality, with the range evolving throughout the year to reflect what is freshest and most interesting from producing regions. Cult's ethos centers on inclusivity and knowledge sharing within Scotland's growing specialty coffee community.
