Why is SL-28 coffee so popular?

The SL-28 variety is a legend in the world of specialty coffee, often cited as the reason for the global obsession with Kenyan coffee. Developed by Scott Agricultural Laboratories (SL) in the 1930s, it was originally selected for its drought resistance and high yield. However, it quickly became clear that its true value lay in its cup quality. It is a Bourbon-derived variety that has adapted beautifully to the high-altitude, volcanic soils of Kenya.

What makes SL-28 so special is its unique sensory profile. It is famous for a 'bright' or 'electric' acidity that is often compared to blackcurrant or grapefruit. Unlike many other varieties that might be subtle or muted, SL-28 is bold and expressive. It also possesses a syrupy, heavy body that provides a perfect counterpoint to its high acidity, creating a balanced and memorable drinking experience. For many, it is the gold standard of what a high-quality African coffee should taste like.

Despite its popularity, SL-28 is not without its challenges. It is notoriously susceptible to coffee leaf rust and other diseases, which makes it difficult and expensive to farm. This scarcity, combined with its high demand, often makes SL-28 coffees more expensive than other varieties. However, for those who appreciate the intense, fruit-forward character of Kenyan coffee, the price is well worth it.

In practice, when you see SL-28 on a bag, you can expect a coffee that is anything but boring. It is a variety that rewards careful brewing; a light to medium roast is usually preferred to highlight its delicate acidity. If you are looking to explore the pinnacle of coffee flavor, SL-28 is an essential variety to try. It is a testament to how specific genetic varieties, when grown in the right terroir, can produce truly extraordinary results.