Variety: SL 28, SL 34
Though coffee is a relatively new agricultural produce within Kenya (documenting back to 1893), the origin is highly respected for its cutting-edge research and development. Scott Laboratories and Guy Gibson are responsible for deriving two extremely sought-after experimental varieties: SL-28 and SL-34. The SL-28 tree, which is related to the Bourbon genetic group is known for its notable rusticity. This means that it can go unattended for decades and then return to successful coffee production.
You can expect coffees from Kenya to go through rounds of thorough and methodical cleaning. The trademark process known as ’72 hours’ sees to numerous rounds of fermentation, washing and drying to ensure absolute purity. This laborious system protects the inherent flavors of the coffee acquired through production.
This particular lot was sourced from the Barichu Cooperative society located in the East Sub-county of Nyeri named Mathira. Barichu is currently composed of four wet mills; this coffee was processed in the Gatomboya mill and earned a 90-cup score.