What is the difference between SL28 and SL34?

The SL series—named for the Scott Agricultural Laboratories in Kenya—represents the backbone of the country's reputation for producing some of the world's most sought-after coffees. Developed in the 1930s, these selections were part of a mission to identify and propagate trees that could thrive in the unique climate of the Kenyan highlands while delivering superior cup quality. Today, they are considered the gold standard for Kenyan coffee.

SL28 is perhaps the most famous of the two. It was selected for its exceptional quality and its ability to withstand drought, making it a resilient choice for many farmers. In the cup, SL28 is legendary for its bright, phosphoric acidity and distinct notes of blackcurrant and citrus. It is the variety most responsible for the 'classic' Kenyan flavor profile that coffee enthusiasts crave.

SL34, while sharing a similar pedigree of high quality, has different agricultural strengths. It is generally better suited to wetter, higher-altitude environments. While it also possesses a complex, citrus-forward acidity, it is often noted for having a slightly heavier, more syrupy body compared to the more delicate, tea-like structure of SL28. Many farmers choose to plant both varieties to diversify their risk and capture different nuances in their harvest.

For the reader, understanding the difference between these two is a gateway to appreciating Kenyan terroir. When you see these names on a bag, you can expect a high-quality, vibrant experience. However, both varieties are susceptible to diseases like Coffee Berry Disease, which has led to ongoing research into newer, more resistant cultivars. Despite these challenges, the legacy of the SL series remains a testament to the importance of genetic selection in the pursuit of the perfect cup.