Kenya Coffee Beans | Introduction to Thika AA Estate SL28 & SL34 Coffee Beans

African Coffee: Kenya's Premium Growing Regions

Coffee is cultivated in multiple countries across every continent, and in Africa, it represents one of the most significant components of global coffee production. Beyond being home to Ethiopia, the universally recognized birthplace of coffee, Africa boasts numerous other coffee-growing nations including Kenya, Rwanda, and Tanzania. Among these, Kenya stands out as one of Africa's most renowned coffee-producing regions.

Kenya: Geography and Climate

Located in eastern Africa, Kenya is a country with both coastal and mainland territories, bordering Somalia, Tanzania, Uganda, South Sudan, and Ethiopia. To its southeast lies the Indian Ocean with 536 kilometers of coastline. The Great Rift Valley extends from north to south through the country. While coastal areas consist of plains, most of the territory comprises highlands with an average elevation of 1,500 meters. The northern regions feature numerous lakes and many volcanoes, with the dormant Mount Kenya in the central highlands reaching 5,199 meters—Africa's second-highest peak.

Kenya is traversed by the equator and lies within the tropical monsoon zone, with most areas experiencing a tropical savanna climate. The coastal regions are relatively hot and humid, while the highlands enjoy a milder climate. March to June and October to December constitute the rainy seasons, with the remaining months being dry. Annual temperatures range between 12-24°C, with annual rainfall decreasing from 1,500mm in the southwest to 200mm in the northeast. The combination of high-altitude mountains, volcanic soil, abundant sunshine, and appropriate rainfall creates ideal conditions for Kenya's specialty coffee cultivation.

Thika Region

Kenya has numerous coffee-growing regions, primarily concentrated in the southwestern part of the country. There are 14 main regions: Bungoma, Embu, Kiambu, Kirinyaga, Kisii, Machakos, Meru, Mt. Elgon, Murang'a, Nakuru, Nyeri, Thika, Taita Taveta, and Trans-Nzoia. Among these, Nyeri, Kirinyaga, Murang'a, Kiribati, and Thika are the most famous.

Thika is a small town located near Kenya's capital, Nairobi. Surrounded by many coffee plantations, Thika is an industrial town encircled by agriculture and waterfalls. The Thika region has approximately 2,000 farmers cultivating coffee at elevations between 1,520-2,200 meters. Compared to coffee beans from other Kenyan regions, Thika-grown coffees exhibit more pronounced tomato flavors. About 90% of coffee varieties planted in this region are SL34 and SL28, with additional cultivation of Typica, Kents, Bourbon, and Riuri 11 varieties.

Asalia Processing Plant/K72 Washed Processing

The Asalia processing plant—Asali means "honey" in Swahili, Kenya's official language—is located in the Thika region of Kenya's Aberdare Mountains and Great Rift Valley. Primarily focused on washed processing, it is one of the region's most renowned processing facilities.

In Kenya, the washed processing method is quite distinctive. After harvesting, coffee farmers first select high-quality fruits, which are then pulped and placed in washing tanks for 24 hours of soaking and fermentation. After completion, they are thoroughly cleaned to remove some mucilage, followed by another 24-hour fermentation with fresh water. This cycle is repeated three times for a total of 72 hours before final sun-drying. This method is therefore called Kenya's 72-Hour Fermentation Washed Processing, or K72 for short. This processing technique allows coffee beans to ferment for extended periods at low temperatures, resulting in brighter acidity and cleaner mouthfeel.

SL34 & SL28 Varieties

SL34 and SL28 are arguably Kenya's most famous coffee varieties. The "SL" designation comes from Scott Laboratories, where these varieties were developed. In the late 1930s, the Kenyan government commissioned the former Scott Agricultural Laboratories (now the National Agricultural Laboratories of Kenya) to study 42 selected coffee varieties for yield, quality, and disease resistance. SL34 and SL28 were among those selected.

Although these two varieties are susceptible to major coffee diseases, they offer excellent quality and flavor profiles, and are well-suited for cultivation at high altitudes—higher elevations producing better quality. Genetic testing has revealed that SL28 originates from the Bourbon variety, while SL34 derives from Typica. Despite their different origins, both varieties offer similar flavor profiles with complex, varied acidity and wonderful sweetness in their aftertaste. In terms of mouthfeel, SL28 is heavier, more intense, and exhibits higher clarity.

FrontStreet Coffee Kenya Asalia AA TOP

Region: Thika Region

Estate/Processing Plant: Asalia Processing Plant

Altitude: 1,550-1,750 meters

Varieties: SL28, SL34

Processing Method: K72 Washed Processing

Flavor Notes: Cherry tomatoes, black plums, berries, citrus, green tea

This Kenya Asalia coffee bean acquired by FrontStreet Coffee uses the K72 washed processing method and is medium-light roasted. When brewed using V60 with a 1:15 ratio at 92°C, it releases aromas of ripe tomatoes and floral notes. The palate reveals flavors of cherry tomatoes and black plums, with bright acidity, prominent sweetness, a juicy sensation, and clean mouthfeel.

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