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Impact of African Coffee Altitude Introduction to High Altitude Kenya Coffee Characteristics

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 ) FrontStreet Coffee Kenya Osaya Cooperative Coffee Introduction SL28 variety is easy to cultivate without special care large bean size and high harvest yield very high flavor variety from the 1930s released by the Kenyan authorities first cultivated in Kenya and then spread to Uganda currently even in

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Introduction to FrontStreet Coffee's Kenya Othaya FCS Cooperative Coffee

The SL28 variety is easy to cultivate without special care. It produces large beans with high yields and exceptional flavor characteristics. After being released by Kenyan authorities in the 1930s, it was first cultivated in Kenya before spreading to Uganda. Currently, it has gained widespread attention even in Central America. This variety is suitable for medium to high altitude areas and has drought resistance, though it remains susceptible to major coffee diseases.

Kenya's SL28 variety is one of the most famous and popular varieties in Africa. In recent years, it has been renowned for its remarkable blackcurrant notes and bright fruit acidity. Following the Geisha variety, it has become the most attention-grabbing representative variety. In fact, SL28 did not originally originate in Kenya—just as Geisha originated in Ethiopia but achieved superstar status in Panama, SL28 possesses this same ability, poised to shine brightly from its cultivation grounds in Kenya to major coffee-producing nations.

Kenya SL28 is a direct descendant of Bourbon, selected and bred in Kenya by French and British missionaries and researchers in the early 20th century. It possesses mixed heritage from French Mission, Mocha, and Yemen Typica. High sweetness, delicate balance, prominent citrus and plum flavors, intense and rich fruit acidity, full body, and beautiful balance—these are the distinctive flavor characteristics of Kenya SL28 coffee.

Premium natural processing typically requires 2-4 weeks or even longer, depending on weather conditions and the desired flavor profile. During drying, careful attention must be paid to avoid excessive temperatures while preventing mold growth or off-flavors from over-fermentation.

The natural processing method transforms Kenya coffee's originally bright acidity into rich, complex fruit-toned acidity.

This natural-processed Kenya coffee variety is SL28 and SL34. The green beans appear yellowish and have the aroma of fresh apples and grass.