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0.4°S 37.0°E · 1,500–2,100 maslGrown in Nyeri, Central Highlands

Kenyan coffee

SL28 and SL34 were bred by Scott Laboratories in the 1930s. They give Kenyan coffee its famous juicy, blackcurrant acidity.

From the expedition filesHome of SL28, picked in 1935 from one drought-hardy tree with roots in Tanzania.Read the Kenya file, with every source →
Region
Nyeri, Central Highlands
Altitude
1,500–2,100 masl
Varieties
SL28, SL34, Ruiru 11, Batian
Process
Washed, double-fermented
Harvest calendar
JFMAMJJASOND
In the cup
BlackcurrantGrapefruitTomatoBrown sugar
Acidity
Body
Sweetness
Fruit
Chocolate
On the stamps

Kenya's coffee, on the post

Kenya coffee stamp, 1963: A Kenyan woman and man picking coffee, for the coffee industry
Kenya · 1963A Kenyan woman and man picking coffee, for the coffee industryWikimedia Commons (Public domain)
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Guides about Kenya

Pour-over starter kit: the four things you need, and the ones I'd buyA dripper, a gooseneck kettle, a scale and a burr grinder. What each one does, the specific models I'd buy, and the best beans for your first pour-over.