Discover SL34 Coffee Beans: The Forgotten Champion Of African Coffee

When it comes to specialty coffee, a handful of varietals rise above the rest in terms of complexity and depth of flavor as well as cultural significance. One of those coffee is the SL34, an African heirloom variety that can be traced back to the highlands in Kenya. While SL34 is also loved by many coffee enthusiasts, it has a huge body with bright acidity and lots of fruits/florals going on. SL34 is a coffee bean that  while not as well-known compared to Bourbon or Geisha beans, has great potential, and can lead to exemplary results in the cup.

In this blog, we will explore the backstory & history of SL34 coffee beans, how TASCA processes them and its tasting notes as well as consider some beer suggestions. But we’ll dive into that and what makes SL34 unique as well, just like it serves an indispensable role in the specialty coffee world.

1. SL34 Coffee Beans: Their Background And History

SL34, one of Kenya’s coffee varieties that dates back to the 1930s is a piece from this golden age where most if not all work on coffee in East Africa was done. The Scott Agricultural Laboratories (hence the SL in SL34 and 28) were to research which coffee varieties would succeed under a wide range of Kenya conditions, some quite adverse. Of the results, two types stood out amongst them: SL28 and SL34.

On the one side, both SL28 and SL34 were chosen for their drought resistance & also potential quality as a coffee variety. SL28 is by now very well known for its ability to combat dry environmental pressures and limitations, SL34 on the other hand was engineered as a response strain growing at higher elevations combined with wetter environments  something that made it invaluable in Kenya highlands where these conditions are practiced.

Since it is a mutation of one of the most famous coffee beans in the world, Bourbon and hence inherits many qualities that explains why bourbon coffees are so sought after. But it is in its adaptability and resilience that SL34 shows itself to be different, able not only survive but actually thrive both the fertile volcanic soils of Nyeri and Kirinyaga counties as well on the windswept hills around Mt. Kilimanjaro just a few hundred kilometers south across the Tanzanian border from Kenya’s coffee producing areas.

2. The Birthplace Of SL34 Coffee In Kenya

Kenya has a wide range of topography and climate, as well being situated on the equator provides ideal growing conditions making favorites one reserve SL34 grown in high altitude Kenyan Highlands. In Kenya, coffee is widely grown between 1500- to roughly 2300m above sea level and the combination of volcanic soil, high altitude under canopies of banana trees as well as regular rainfall provides perfect growing conditions for coffee.

The SL34 type does well in these conditions due to its suitability for the wet highland climate of Kenya. The regions in which these areas exist tend to see high rainfall and leaf rust is a common problem, SL34 has some resistance training for this. Such variety has a very deep root, which allows it to absorb water and nutrients more efficiently from the soil. Hence high yield and really excellent quality are provided by such great ability of roots .

SL34 makes up a significant part of the bright acidity, complexity and sweetness that so often appears in Kenyan cup profiles which renown throughout the specialty coffee world. SL34 is a variety that you can also often find in many of the best coffee blends and single-origin Ecuadorian creations. And to boot, many Kenyan coffee farms are smallholder coffees  SL34 is a way of life for these families. Its strength and quality over the years have made it a backbone to the Kenyan coffee economy.

3. SL34 Processing Information

The SL34 coffee beans are very difficult to grow, and each step can only be completed with careful consideration. The high grown Arabica beans grow slower at higher altitudes, getting infused with greater nutrients from the rich volcanic soil and resulting in a flavorfully fuller bean. Here are the steps that goes into producing SL34 coffee beans:

Seedlings are often first raised in nurseries before being planted on the mountain rangelands. The maintenance that SL34 plants need involves spacing plenty of room around them to allow for deep root growth and the ability to get water+nutrients.

Some may say that the most important will be hand picking, this is characteristic for SL34 coffee. Commonly, the farmers will pick cherries several times a season to only take red ripe beans and prevent lower-quality crop from being combined with high quality ones.

Wet Processing: When cherries are harvested, the washed method is generally used to process them. This means that after you pick the beans (and before any fermentation), the fruit gets stripped off. The beans are subsequently wet-fermented to make the acidity high and round as well as clean — a signature flavor profile of SL34. The beans are then sun dried on tables and after it is soaked.

Sorting & Grading: The beans will also be sorted by size, shape and quality into grades. Kenyan sorting standards are pretty intense as you might expect! SL34 beans have a tendency for high grades (AA, AB etc), grading means the size and quality of the bean. Because bigger beans have more factors than their smaller counterparts, they are much sought-after.

Roasting: Once sorted and dried, beans are roasted to bring out their unique taste profiles. SL34 coffee beans, in a good medium level of roast will yield enough of the fruitiness and acid to shine through but does not cloud over its subtle floral expressions nor under tones of chocolate notes.