Kenya | Thiriku Area, Rumukia Cooperative, Songori Processing Station TOP PB SL34/SL28

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Kenya | Thiriku Region, Rumukia Cooperative, Sungai Processing Plant TOP PB SL34/SL28 Flavor?

Located in East Africa, Kenya is one of the major coffee-producing countries, with approximately six million people engaged in the coffee industry nationwide, mostly in a combination of small farmers and cooperatives. Kenya's coffee trees are mostly cultivated at altitudes between 1400-2000 meters, with growing regions including Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, primarily on the foothills of Mt. Kenya and Aberdare. Many coffee-growing regions in Kenya strive to preserve native forest ecosystems, protect natural gene banks, support the reproduction of wild coffee varieties, and nurture diverse coffee trees.

In 1930, Kenya's unique varieties SL28 and SL34, cultivated and named by "Scott Laboratories," were born in such favorable conditions. According to SL Laboratory botanists, SL28 and SL34 are genetic variants. Among them, SL28 has a mixed lineage of French Mission, Mocha, and Yemen Typica. The original goal of cultivating SL28 was to mass-produce coffee beans that combined high quality with disease and pest resistance. Although SL28's later production was not as abundant as expected, its copper-colored leaves and broad bean-shaped coffee beans possess wonderful sweetness, balance, and complex, varied flavors, as well as distinctive citrus and black plum characteristics. Meanwhile, SL34 has flavors similar to SL28, but with a heavier, richer, and cleaner mouthfeel. In addition to complex, varied acidity and wonderful sweet aftertaste, SL34 has French Mission, Bourbon, and more Typica lineage. The bean appearance is similar to SL28, but it can better adapt to sudden heavy rainfall, featuring strong, rich fruit acidity, rich body, and beautiful balance.

Flavor Description

Passion fruit juice, cranberries, cranberries, the sweet and sour taste of lemon, with hibiscus aroma in the middle to later stages, overall flavor is delicate, clean, and well-balanced.

FrontStreet Coffee Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g of coffee grounds. First pour 25g of water for 25s bloom. Second pour to 120g, then pause the pour. Wait until the water level in the coffee bed drops to half before continuing to pour slowly until reaching 225g. Extraction time around 2:00.

Analysis:

Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing the pour can help extend the extraction time.

Important Notice :

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