The Kenyan SL28 variety is one of the most well-known and popular coffee varieties in Africa. In recent years, it has gained fame for its astonishing blackcurrant notes and bright acidity, becoming the most representative variety after Gesha. In fact, SL28 was not originally born in Kenya—just as Gesha originated in Ethiopia but achieved stardom in Panama, SL28 has the same potential to shine beyond its planting origin in Kenya and radiate its brilliance to other major coffee-growing nations.
The Kenyan SL28 is a Bourbon lineage cultivar selectively bred and developed by French and British missionaries and researchers in Kenya in the early 20th century. It has a mixed genetic heritage of French Mission, Mocha, and Yemeni Typica. High sweetness, delicate balance, notable citrus and dark plum flavors, intense and rich acidity, bold body, and a beautifully balanced profile are the unique flavor characteristics of Kenyan SL28. About [Scott Laboratories] Established in 1922 by the colonial government, [Scott Agricultural Laboratories] , now renamed [Kenya National Agricultural Laboratories] (abbreviated as NARL), was founded with the mission to "[conduct extensive trials on imported coffee varieties, research and select single-tree cultivars with desirable traits] to provide farmers with technical consulting and cultivation-related training. Other tasks included yield experiments, grafting trials, pruning, shade-grown cultivation experiments, and root cover crops.
In 1944, the Kenyan government decided to transfer the coffee research facilities to the larger and better-equipped [Coffee Research Station], which has been in operation since 1949. The Origins of the SL28 Variety According to historical records, in 1931, an official from Scott Laboratories named Mr. Scott traveled to Tanganyika (now Tanzania) for field research. He noticed a coffee tree variety in the Moduli region that seemed to exhibit tolerance to drought, disease, and pests. He collected seeds and brought them back to Scott Laboratories. In 1935, the laboratory selected a single tree from the drought-resistant population in Tanganyika and continuously improved it through breeding, eventually developing the SL28 from the descendants of the Moduli variety. Recent genetic studies have confirmed that SL28 belongs to the Bourbon genetic group. Characteristics of the SL28 Variety The SL28 variety is easy to cultivate and requires little special care. It produces large beans and high yields, with exceptional cup quality. Since its release by Kenyan authorities in the 1930s, it was first planted in Kenya and later spread to Uganda. It has now also garnered widespread attention in Central America. This variety is suitable for medium to high altitudes, has drought resistance, but remains susceptible to major coffee diseases. Flavor Profile of the SL28 Variety The flavor of the SL28 variety indeed carries the bright tonality of original Bourbon, even the rich acidity of the original Mocha variety, along with other more complex flavors and a dense mouthfeel. Although the yield of SL28 has not met the originally expected high volumes, its copper-colored leaves and bean shape resembling fava beans deliver excellent sweetness, balance, and complex, diverse flavors, as well as notable citrus and dark plum characteristics, intense and rich acidity, bold body, and a beautifully balanced profile. Most uniquely, only when planted in Kenya does SL28 exhibit such a distinctive profile; SL28 planted in other countries only has similar, but not identical, flavors. Development Trends of the SL28 Variety In recent years, in various major coffee-growing countries, including Panama’s Hacienda Esmeralda and Guatemala, SL28 has been added to the list of cultivated varieties, and its trend has become well-established, such as the Kenyan SL28 coffee from Finca Olivares in El Salvador. Finca Olivares, El Salvador Processing Method: Washed Flavor: Citrus, lemon, berries, nuts, cream This coffee bean showcases the rich citrus acidity characteristic of the Kenyan SL28 variety, and the washed processing method used by the farm owner also results in a clean and bright cup profile.
