SL28 and SL34

SL28 and SL34 are the soul of Kenyan coffee. The acronyms come from Scott Agricultural Laboratories, the laboratory that selected them between 1935 and 1939.

Although they usually go together on the label, they are different:

• SL28: from the Bourbon group, it tolerates the drought.
• SL34: from the Tipica group, it is adapted to the high altitude.
• Both are sensitive to diseases, such as roya.

In the cup they explain the Kenyan profile: black grosella, grapefruit, sometimes tomato, and a juicy acidity that fills the mouth.

Because of their sensitivity to disease, in Kenya, Ruiru 11 and Batian were developed more resistant. But the specialty toasters continue to search for lots of SL28 and SL34 for their cup.

To look at that acidity, use clear tweets or city and a filter method: V60, Kalita or AeroPress. If you notice the sour cup, it grinds a little more thin; if the notes dry and bitter, a little thicker.