Typical Cup Profile

SL34 produces a full-bodied cup with vibrant, structured acidity, pronounced sweetness, and distinct red fruit and berry notes. While it shares a clear sensory kinship with its famous sibling SL28, SL34 generally offers a somewhat rounder, less explosive acidity paired with a heavier, denser mouthfeel.

Predominantly processed using traditional Kenyan double-washed methods, SL34 showcases a winey character, deep blackberry notes, and a long, clean finish. These signature traits have made it a fundamental cornerstone of high-scoring Kenyan specialty coffees.

Genetic Origin & History

SL34 was selected in the late 1930s by Scott Agricultural Laboratories (from which the "SL" designation originates), a key agricultural research facility established in Kenya during the British colonial era.

The variety was isolated from a single outstanding tree identified on the Loresho Estate in Kabete. At the time, this tree was cataloged under the term "French Mission",  a population originating from Bourbon seeds brought from Réunion Island (formerly Île Bourbon) by French Catholic Spiritan missionaries, who established their first mission in Bura in 1893.

While SL28 was primarily selected for drought resistance, SL34 was chosen for its exceptional adaptability to high-altitude areas with abundant rainfall, as well as its superior cup quality. Released to farmers throughout the late 1930s and 1940s, SL34 and SL28 together form the historical and genetic foundation of Kenya's renowned coffee industry.