Region: Kirinyaga
Farm (Farmer): Farmers' Cooperative
Altitude: 1900 m n. m.
Variety: SL 28, SL 34,Batian,Ruiru 11
Processing: washed
Acidity: high
Flavor Profile: rhubarb, lime, raspberry
Recommended preparation: on the filter
This harvest comes from small farms located in the center of the country, south of Mount Kenya, on the high plateaus of Kiambu, reaching an altitude of 1900 m above sea level.
Kenyan producers are generally small farmers grouped into cooperatives. 2/3 of them own an average of 300 bushes and produce 1,000 to 1,500 kg of cherries per year, while the remaining 1/3 own farms or micro farms.
SL28,SL34, Batian, Ruiru 11
SL varieties were discovered in the early 20th century by Scott Laboratories, hence the abbreviation; SL.
SL varieties are considered a revolution in the Kenyan coffee industry. It is said that while searching for a more resistant variety, workers at Scott Labs discovered a variety in Tanzania that was resistant to drafts. She was later brought to Kenya for testing.
SL28
SL28 is a tall coffee plant with high cherry yields and exceptionally good cup quality. This variety is related to the Bourbon genetic group. It is very drought tolerant, but still susceptible to leaf rust and other diseases.
SL34
This variety is the most widely grown in Kenya, coping with climate change and high altitudes. It is popular for its high yield and perfect cup quality. Although it is more resistant to pests than its relative SL28, it still suffers from coffee rust.
The visual differences between the two varieties are mainly in the leaves.
in the robe
This variety was created by crossing the aforementioned SL28 and SL34 varieties. It stands out for its high quality and yield of cherries. It is resistant to pests and its grains are large.
Ruiru 11
This cultivar was created in the 1970s in Kenya and is typical for its high yield of coffee cherries. It is very resistant to pests and coffee rust.
Producers send their freshly harvested cherries to cooperatives, which then prepare the coffee. It is worth noting that Kenya has a unique way of preparing its green coffee. The process of processing coffee cherries, known as "Kenya washing" or "double washing", is considered a national specialty. This method of preparation, combined with some specific varieties, developed for their ability to adapt to the local terroir, has placed Kenya among the world's most prestigious locations for growing select coffees with perfect acidity.
Although this method offers undeniable advantages, it also presents an environmental challenge in terms of sustainable water management.
The most suitable preparation of coffee is in the form of an aeropress or V60. Its juiciness, freshness and aroma are most evident here.
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