Back In Black
€7,80
Current Release: Kiamabara AB, Nyeri County, Kenya
Established in 1995, Kiambara is one of the wet mills operated by Mugaga Farmers’ Cooperative Society (FCS), alongside its sister station, Gatina. It is located in Nyeri County, near the Kingu River and close to Mt. Kenya National Park. The factory serves a network of smallholder farmers who grow coffee at high elevations in the fertile volcanic soils typical of the region.
The farms supplying Kiambara are generally small, often around a quarter of a hectare, and are commonly intercropped with food and cash crops such as bananas, maize, macadamia, and beans. This diversified approach helps support both household livelihoods and soil health. Coffee cherries delivered to Kiambara are hand-picked and processed on the same day. On arrival, cherries are carefully hand-sorted to remove underripe or damaged fruit, then pulped using a disc pulper to remove the skin and fruit. The coffee is typically dry fermented overnight to break down the remaining mucilage, then washed in clean water. During washing, the parchment is graded by density in channels, helping separate higher-density coffee from lighter lots. After washing, the coffee is soaked for a further period before being transferred to drying beds to drain and then moved onto raised tables for sun-drying. Drying usually takes between one and two weeks, depending on weather conditions and volumes. During this time, the parchment is turned regularly and carefully monitored. Once the coffee reaches the desired moisture level, it is rested in parchment before milling and export.
About our series
At Lot One, our roasting philosophy begins with focus. Instead of offering a broad selection, we deliberately release only one coffee at a time. This allows us to fully immerse ourselves in a single origin, harvest, and flavour profile. By limiting choice, we create space for depth, precision, and care. Every roast becomes the result of attention rather than compromise, shaped by curiosity and respect for the coffee itself.
Our roasting approach follows the same mindset. We work with four distinct roast levels, but we avoid traditional labels such as filter, omni, or espresso. These categories can feel restrictive and suggest that a coffee belongs to only one brew method. We believe flavour is more fluid than that. Our roast profiles are meant to offer direction rather than rules, encouraging exploration across different brewing styles.
Nordburn is our lightest roast and the purest expression of the coffee’s origin. With a weight loss between 11 and 12%, this profile preserves brightness, acidity, and delicate aromatics. Expect clarity, precision, and a lively cup that rewards attention to detail. Nordburn works beautifully for those who enjoy nuance and are comfortable dialing in their brew.
Rumjack sits at the intersection of clarity and comfort, with a weight loss of around 13%. This roast level brings balance: sweetness becomes more pronounced, acidity softens slightly, and structure gains definition. Rumjack is versatile and approachable without losing character. It offers enough flexibility for experimentation while remaining reliable, making it a natural starting point for many brewers.
Smooth Operator leans into roundness and body. At roughly 14% weight loss, this profile develops deeper sweetness, softer edges, and a fuller mouthfeel. Flavours become more cohesive and comforting, with less emphasis on sharp acidity. Smooth Operator is forgiving and expressive, ideal for those who value texture, warmth, and consistency across different brewing methods.
Back In Black is our most intense roast level, reaching approximately 15-16% weight loss. This profile delivers more depth, with a more pronounced roast character. Acidity steps back in favour of richness and power.
Sunshot is our all year round coffee: a dependable staple with a vibrant personality. Designed to shine in espresso, Sunshot is always roasted to around 15% weight loss. This slightly more developed roast makes extraction easier and more consistent, while still preserving the distinctive character of the coffee itself. The result is an espresso that is balanced, expressive, and forgiving to work with, whether you are dialing in at home or behind a busy bar.
