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

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. Among the most famous areas are Nyeri, Thika, Kirinyaga, Murang'a, and Kiambu, along with the western side of Mount Kenya, and the major producing areas include 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, were born in this favorable environment.

SL28 beans have wonderful sweetness, balance, and complex, diverse flavors, along with prominent citrus and smoked plum characteristics. SL34 is similar in flavor to SL28 but with a heavier, more intense mouthfeel and a cleaner cup. Both were bred to resist pests, disease, and extreme weather, and these two important varieties are what 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 / Creme Brulee Caramel

Flavor Description: Preserved plum and dark berry flavors accompanied by caramel sweetness, with a bright, 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 and a three-stage extraction. First use 30g of water for the bloom, then pour to 120g for the second stage, and finally pour to 225g to finish. The cup shows sweet-and-sour notes of cherry tomato and blackcurrant with a very noticeable sweetness.

FrontStreet Coffee Recommendation

If Kenya's double-washed clarity is what draws you in, the method itself is worth seeking out. Washed processing uses water to remove the fruit before drying, and because the beans spend a long time soaking, they lose much of their monosaccharides (fructose and glucose) while gaining organic acids. The result is a cup that keeps more of the bean's own aroma while showing bright fruit acidity and a clean, fresh character. FrontStreet Coffee's Kenya Cherry Tomato is a standout example: a washed Kenyan single origin from the Thika region grown at 1,550-1,750 meters from the classic SL28 and SL34 varieties, with a full, rounded bean. Kenya's signature 72-hour double-washed fermentation pushes the fruit forward while keeping the cup clean. Roasted light, it opens with dried cherry tomato and floral notes, then clear cherry tomato and smoked plum, bright and solid acidity, a juicy mid-palate of pear and black plum, and a clean, long finish of yellow sugar and light green tea.

For a gentler introduction to washed coffee, FrontStreet Coffee's Yirgacheffe Gudingding Cooperative shows jasmine and bright citrus from a medium-light roast, adding green tea and honey notes and working well as pour-over, cold brew, or espresso. And if you want the ultimate classic of clean, balanced washed coffee, FrontStreet Coffee's Jamaica Blue Mountain No.1 delivers the hazelnut, cream, chocolate, and caramel purity that made Blue Mountain famous.