ORIGIN STORY
History of SL-28 & SL-34
The distinctive acidity and complex flavor profile of Kenyan coffee are often attributed to the strength of two iconic varieties, SL-28 and SL-34. In recent years, however, climate challenges have led to the introduction of disease-resistant varieties, and as mixed cultivation has become more common among smallholder farmers, the flavor identity of Kenyan coffee has become less clearly defined.
Starting last year, MOMOS COFFEE, together with Peter Mbature of Kamavindi Coffee, began producing these two varieties separately. Through this coffee, we hope you can experience the clear and consistent character of Kenya’s classic varieties, and discover the precise differences between them.
Process
The cherries are handpicked, and only fully ripe red cherries are selected before being delivered to the washing station. After sorting by flotation, the cherries are pulped in the evening, then evenly mixed in the fermentation tank.
The coffee then undergoes a double fermentation process. After approximately 20 hours of dry fermentation, an intermediate washing is carried out to remove the first layer of mucilage. The coffee is then fermented for an additional 20 to 24 hours.
Once fermentation is complete, the coffee is fully washed and graded, then dried on raised beds for approximately 14 to 21 days, until the final moisture content reaches around 10%.