SL34

SL34 is a sibling to the famous SL28, also developed by Scott Agricultural Laboratories in Kenya during the 1930s. While SL28 is often celebrated for its intense, blackcurrant-like acidity, SL34 is prized for its slightly different, yet equally impressive, sensory profile. It is known for producing a cup with a heavier, more syrupy body and a complex, citrus-forward acidity that provides a beautiful balance to the brightness of other Kenyan varieties.

What is SL34 in the context of Kenyan coffee? It is a selection that was chosen for its adaptability and its ability to produce high-quality coffee at a range of altitudes. Like SL28, it is a tall-growing variety that is susceptible to common coffee diseases, which means it requires careful management and a commitment to quality from the producer. It is frequently interplanted with SL28 on Kenyan farms, as the two varieties together create a balanced and complex harvest that is highly valued by international buyers.

In the cup, SL34 is often described as having a 'classic' Kenyan profile—vibrant, juicy, and deeply flavorful. It is a favorite for roasters who want to highlight the sweetness and mouthfeel of a coffee while still maintaining the bright, acidic character that defines the region. Because of its high quality, it is a staple in many of the top-scoring lots from Kenya, and it is often used in blends to add depth and complexity to the final cup.

In practice, SL34 is a variety that excels in both filter and espresso brewing. Its heavy body makes it particularly well-suited for espresso, where it can provide a rich, syrupy texture that stands up well to milk. For the coffee drinker, SL34 offers a sophisticated and rewarding experience. It is a testament to the success of early 20th-century breeding programs and remains a cornerstone of the specialty coffee industry in East Africa.