Kenya | The Lab | Lillian’s Farm | Anaerobic

Kenya – The Lab | Lillian’s Farm Anaerobic – 200g

Origin: Plateau, Uasin Gishu County, Kenya
Farmer: Lillian Salil
Varieties: Batian, Ruiru 11, SL28, SL34
Elevation: 1,400–1,600 meters above sea level
Harvest: 2025
Process: Anaerobic Natural (48 hrs low-oxygen fermentation)

About Lillian’s Farm

This special lot comes from Lillian Salil, a pioneering farmer managing a 10-acre plot in Plateau, Uasin Gishu County. Lillian is part of a new generation of Kenyan producers embracing innovation, sustainability, and traceability. Her farm is fully modernised, featuring drip irrigation systems for water efficiency and organic manure sourced from her own dairy operation to maintain soil health.

Unlike most Kenyan farms, which typically mix varieties during harvest, Lillian separates and processes Batian and Ruiru 11 individually, allowing for distinct single-varietal expression — a rare practice in Kenya. Her attention to detail and focus on experimentation have earned her recognition as a leader in Kenya’s emerging specialty coffee movement.

In partnership with Lot 20 and The Lab, Lillian has produced this exclusive anaerobic natural lot, developed under close collaboration to showcase both innovation and terroir expression. Lot 20 has contracted her entire 2025 harvest with the goal of building a long-term, sustainable partnership.

Flavour Profile

A unique and expressive cup with layers of fruit and sweetness.

Elderberry: Deep, dark fruit character with rich undertones.
Rosehip: Subtle floral complexity that adds brightness and lift.
Golden Syrup: Smooth, honey-like sweetness that ties the cup together beautifully.

Processing Method

This coffee underwent a carefully controlled 48-hour anaerobic natural fermentation, developed through experimentation between Lillian and Lot 20.

• Selective Harvesting: Only ripe cherries are hand-picked for peak sweetness.
• Anaerobic Fermentation: Cherries are placed in sealed, low-oxygen tanks for 48 hours, promoting unique fruity and floral esters.
• Natural Drying: After fermentation, the cherries are dried slowly on raised beds under shade, ensuring even moisture loss and clean flavour development.
• Resting & Sorting: Once dried, the coffee is rested and hand-sorted to ensure uniformity and clarity in the final cup.

This process enhances the coffee’s depth and complexity, resulting in a layered, fruit-forward profile with refined sweetness.

Brewing Recommendations

Highlight the intricate fruit and floral notes of this Kenyan anaerobic natural with the following methods:

• Espresso: Intense and syrupy with elderberry richness and golden syrup sweetness.
• Filter (Pour-Over/Drip): Clean and structured, revealing floral rosehip nuances.
• French Press: Rounded and expressive, accentuating dark fruit and smooth sweetness.

Perfect for:

Those who appreciate innovative Kenyan coffees that combine traditional excellence with modern experimentation. Lillian’s Anaerobic Natural offers a strikingly different expression — vibrant, elegant, and full of personality.

Order Now – Limited exclusive lot! Produced in small quantities from Lillian’s 2025 harvest in collaboration with Lot 20 and The Lab.