This fly-crop lot has been washed and sun-dried on African drying beds. Like a multifaceted gem, it showcases the diverse range of flavours this origin offers, from dark berries to citrus notes.

Kenya, characterized by its volcanic red soil and elevated altitudes, is renowned for a coffee flavor profile that consistently distinguishes itself during cupping assessments. The inception of coffee cultivation in Kenya can be traced back to the late 19th century. It was introduced by French missionaries. The variety they introduced was Bourbon, originally sourced from an island known as Bourbon Island (now referred to as La Réunion Island), and subsequently propagated throughout the nation.

Varieties:

This Kenyan blend brings together four of the most beloved coffee varieties from this region: SL28, SL34, Ruiru 11, and Batian.

The SL28 variety stands as a shining achievement from Scot Laboratories, renowned for its exceptional cup profile. Their mission was to develop and maintain premium coffee varieties capable of withstanding drought and coffee leaf disease. SL28 is celebrated for its resilience in the face of drought and its bright, juicy flavor profile. This popularity extends beyond Kenya’s borders, with experimental cultivation in countries such as El Salvador, Panama, Nicaragua, and more.

Similar to SL28, SL34 also originates from Scot Laboratories in Kenya. It’s considered one of the more vulnerable varieties in its region, susceptible to various diseases. However, when nurtured and cared for correctly, it can produce an outstanding cup profile that’s hard to match. It’s another variety that has been experimented with in Central America and other corners of the world. Astonishingly, some SL28 and SL34 trees are still producing quality pulps after 60-70 years, showcasing the exceptional cup characteristics we cherish from Kenyan coffee.

Another key player in this blend is Ruiru 11, which was introduced in the 1980s. This variety owes its existence to a devastating coffee berry disease (CBD) epidemic in 1968 that decimated 50% of Kenya’s coffee production. In response, the Coffee Research Station of Ruiru began initiating an intensive breeding program to create varieties resistant to CBD. Ruiru 11 is renowned for its chocolatey and dried berry flavor profile.

The fourth jewel in this blend is Batian, also developed by the same Coffee Research Station that developed Ruiru 11. Batian was conceived to inherit the bright and juicy qualities of the SL varieties while maintaining disease resistance akin to Ruiru 11. The results were a resounding success, and this variety was introduced to farmers in 2010, making it the youngest coffee variety cultivated in Kenya.