SL-34

SL-34 is known for citrus, stone fruit, chocolate, full body flavor notes. It has a ## kenyas vigorous workhorse sl-34 was selected alongside sl-28 at scott agricultural laboratories in kenya during the 1930s. while sl-28 gets more spotlight among specialty buyers, sl-34 is equally important to kenyan coffee production. it was selected from a french mission bourbon variety growing in kenya, combining bourbon heritage with adaptation to the kenyan highlands. ## characteristics sl-34 is a vigorous, tall plant with bronze-tipped young leaves that recall its bourbon ancestry. it produces higher yields than sl-28 and shows slightly better disease tolerance, making it more practical for many kenyan farmers. the cherries are large and ripen to a deep red. ## flavor profile sl-34 shares many of sl-28s spectacular qualities with subtle differences: - heavy body with a wine-like, almost winey richness - complex acidity with citrus and dark fruit - blackcurrant and plum notes, slightly darker fruit than sl-28 - caramel and brown sugar sweetness - rich, lingering finish in practice, many kenyan lots are blends of sl-28 and sl-34 grown on the same farm, and the two varieties complement each other beautifully. sl-34 adds body and sweetness where sl-28 brings acidity and brightness. ## growing conditions sl-34 adapts well across kenyas coffee-growing highlands from 1,400-2,000 meters. it is more forgiving than sl-28 in terms of rainfall requirements and produces more consistently, which is why many farmers maintain both varieties. ## role in kenyan coffee together with sl-28, sl-34 defines the kenyan coffee identity. the two scott labs selections account for the vast majority of specialty kenyan coffee and are the reason kenya commands premium prices in global markets. newer disease-resistant varieties like ruiru 11 and batian are gaining ground, but purists still prefer the sl varieties for cup quality. ## best brewing methods sl-34s fuller body makes it excellent for both filter and espresso. as a medium roast, it produces a rich, syrupy espresso. for filter, try a flat-bottom dripper like kalita wave to highlight the heavy body and caramel sweetness. body and medium caffeine content.

SL-34 performs best with pour over, espresso. These methods complement the bean's natural characteristics and extract the most balanced flavor. Experiment with grind size and water temperature to dial in your preferred taste.

SL-34 is primarily grown in Kenya. The terroir of these regions -- altitude, soil composition, rainfall, and microclimate -- directly shapes the bean's flavor profile and determines which tasting notes develop during growth and processing.

SL-34 has moderate caffeine content, typical of most Arabica varieties and suitable for all-day drinking. Actual caffeine in your cup depends on brewing method, dose, and water temperature more than the bean variety itself.