SL34
SL34 is another key Kenyan selection, prized for its outstanding body and dark fruit flavors, often paired with SL28 as Kenya's specialty twin pillars.
History
Like SL28, SL34 came from Kenya's Scott Agricultural Laboratories in the 1930s. It was selected from a single tree on Loresho Estate near Kabete, whose coffee is believed to descend from the "French Mission Bourbon" brought to Kenya by French missionaries. Although SL34 is often grouped with Bourbon types, some genetic research suggests it is closer to the Typica lineage, so its background is still debated.
Compared with SL28
SL34 and SL28 are often grown together, and Kenyan lots are frequently labeled "SL28, SL34." The differences:
- Environment: SL28 is drought tolerant and suits drier areas; SL34 adapts better to high-rainfall, high-altitude conditions
- Flavor: SL34 usually has a heavier body and slightly softer acidity; SL28's acidity is more vivid and explosive
- Appearance: both are tall; SL34's new leaves are green or bronze, while SL28's are mostly bronze
Flavor Profile
SL34 is similar to SL28 with subtle differences:
- More body: fuller than SL28
- Dark fruit: blackberry, plum, black cherry
- Prominent sweetness: caramel and brown sugar undertones
- Complex acidity: bright and juicy, but a little softer than SL28
Growing Information
- Altitude: 1,500–2,100 m
- Disease resistance: low; susceptible to leaf rust and coffee berry disease
- Yield: medium; outperforms SL28 in suitable conditions
- Key trait: better suited than SL28 to high rainfall
Main Origins
Kenya is the main origin, with plantings in Tanzania, Uganda and some Central American farms.
Brewing Tips
SL34 suits light to medium-light roasts. For pour-over, try 92–94°C water and a 1:15 ratio to show both dark fruit and body; a French press amplifies its richness further.