In this tour of coffee types, we've explored different varieties and discovered their origins. One common characteristic of specialty varieties of Arabica descent is their origin in Kenya. Kenya is only 16th in world production, but is known for being the birthplace of great varieties like the one we're about to explore today. This variety is called SL28 ; SL is a particular series of diverse varieties that have been cultivated in the African country for just 90 years. The initials SL come from the name Scott Laboratories, the laboratory that gave life to this variety in the 1930s.
Its characteristics
This variety is one of the favorites among producers And we'll soon discover why. It's understandable that producers of any type of product always seek high profitability, which is why producers prefer to avoid some varieties, such as Typica, regardless of their high quality. However, they are aware of the level of work involved and the low production of this variety. But with SL28, the Scott Agricultural Laboratory excelled. This is a variety with tall, imposing trees, with leaves of a strong, glossy green color, but above all, a large and high-yielding grain. These SL28 trees must be grown at an altitude between 700 and 1,200 meters above sea level. It is estimated that up to 2,000 trees can be planted on a single hectare, thanks to their low nutrient requirements. Furthermore, their first harvest takes around three years. But not everything is perfect ; this variety is quite susceptible to pests, rust, and CBD, known in the coffee world as cherry anthracnose.
What is perfect…
It's its flavor. Let's start by saying that it's considered, and experts rate it, as a coffee with exceptional flavor . The day we have the pleasure of trying a delicious cup of SL28, we will find a combination of acidic and sweet tones with floral flavors very rare in other cups of coffee. Its exotic flavor envelops you and surprises your palate with every sip due to its perfect balance. It is said that a cup of SL28 bean is a complex, fruity cup, with intense acidity and an unmistakable aroma. It's tempting to try it.
A team-grown coffee variety.
It's said that there are around 700,000 coffee producers in Kenya , and although it may seem strange, they all work as allies. From the harvest to the drying and grading of the coffee, Kenyan producers work hand in hand. All of this is in line with the two harvests that take place in the country each year: the first between April and June, which, if production is good, can extend until the end of July. The second harvest takes place at the end of the year and the beginning of the next, more precisely in October, and ends in January. Of course, the start and end times of the harvest can vary slightly depending on the region and the altitude of the farm. This level of production keeps all the coffee growers active in their production processes year-round, supporting each other. Furthermore, the coffee tradition in the country is so strong that more than a team, they are a family, and they recognize themselves as children of coffee, which is why they work as brothers. And many of them are, they've been coffee growers for several generations, and many of them are related to each other, which contributes to the strong bond between all the country's coffee growers.
The taste of Africa
I hope I'm not the only one with this great intrigue to discover all those flavors promised by a land where it all began, where it is said that this beverage comes from that we are so passionate about and transports us around the world, because the magic of coffee lies in bringing together those flavors that awaken memories and the sensation of wanting to discover those places that are enclosed in our cup.
