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What is Washed SL28/SL34? Introduction to Kenya's Kanak Processing Plant

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style) Kenya's coffee producing areas are mainly concentrated in the plateau areas represented by Mount Kenya. The tropical climate and acidic red volcanic soil provide a natural and suitable growing environment for coffee. The seven major producing areas are most famous, including Nyeri, Thika, Kirinyaga

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Kenya Coffee Origins

Kenya's coffee producing regions are mainly concentrated in the plateau areas represented by Mount Kenya. The tropical climate and acidic red volcanic soil provide a naturally suitable growing environment for coffee. The seven most famous regions include Nyeri, Thika, Kirinyaga, Murang'a, Kiambu, and the western side of Mount Kenya, with major producing areas such as Nyeri and Ruiru in the central region.

In Kenya, many producing regions strive to preserve the original forest ecosystem, 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 the "Scott Laboratories" laboratory, were born in such a favorable environment.

Among them, SL28 beans have wonderful sweetness, balance, and complex, diverse flavors, as well as prominent citrus and smoked plum characteristics. SL34 has similar flavors to SL28, with a heavier and more intense mouthfeel than SL28, and is also cleaner. Both were cultivated to resist pests, diseases, and extreme weather conditions, and it is these two important varieties that lead us to understand the unique Kenyan style.

Coffee Details

Country: Kenya

Region: Kirinyaga

Cooperative: Kanake Factory

Processing Method: Washed

Varieties: SL28/SL34

Grade: AB

Roast Level: Very Light Roast

Flavor Profile: Blueberry/Smoked Plum/Blackberry Gummies/Crème Brûlée Caramel

Flavor Description: Preserved plum and dark berry flavors, accompanied by caramel sweetness, with a bright and clean mouthfeel and a sweet aftertaste.

FrontStreet Coffee suggests brewing Kenyan coffee with water at 90-91°C, using a 1:15 coffee-to-water ratio with a three-stage extraction method. First, use 30g of water for blooming, then pour to 120g for the second stage, and finally pour to 225g to complete. The cup presents sweet and sour notes like cherry tomatoes and blackcurrants, with very noticeable sweetness.