A rare SL28 from highest parts of Los Pirineos
When Bram first visited Diego's father, Gilberto, in 2019, he proudly showed the recently planted SL28. "This is the future," he said. Six years later, we are indeed in the future and can now pick the fruits of that effort.
The SL28 cultivar originates from Scottish Laboratories (SL) in Kenya, where it was developed in the 1930s. Initially, the goal of the lab was to breed varieties well adapted to Kenya's dry growing climate. Different Typica and Bourbon varieties were studied and then selected for their drought resistance, yield, and cup quality. This process was repeated over decades to stabilize the genetics.
With the rise of specialty coffee, Kenyan coffee became very popular, known for its juicy and berry-like flavor profile. It was clear that the SL28 variety had an important role in this surging popularity. It was introduced through informal channels, such as traveling coffee buyers, and quickly gained recognition.
Coffee highlights
Taste profile: Juicy and bright with honey and peach notes
Processing method: Black honey
Bean origin: Usulatan, El Salvador
Variety: SL28
Harvest season: February 2024
Altitude: 1600 masl
Why choose SL28 Black Honey coffee?
A legacy in the making
This coffee represents years of dedication, beginning with Diego’s father, Gilberto, planting SL28 in 2019, ensuring a future of exceptional quality.
Unique variety with a bright profile
SL28 is a rare and sought-after cultivar, offering a vibrant acidity and a sweet, juicy cup with complex fruity undertones.
Black honey processing mastery
This lot underwent the meticulous black honey process, enhancing sweetness and body. The mucilage remains intact, slowly drying over 40 days, resulting in a rich and vibrant profile.
Brewing tips for SL28 Black Honey coffee
Bring out the best in this SL28 coffee with these recommended methods:
V60 Pour Over recipe for 250 Grams
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Coffee Weight: 15.5 Grams
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Brew Ratio: 1:18
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Water Temperature: 95°C
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Grind size: 18 Clicks Comandante
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Total Brew Time: 2:50
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00:00 - 00:15 Pour 45 grams of water for the bloom
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00:30 - 00:50 Continue pouring up to 150 grams
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01:30 - 02:00 Finish pour up to 280 grams
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02:50 Brew finishes
Espresso: Brew with a 1:2.5 ratio for a concentrated and juicy shot.
From farm to coffee cup – the story of SL28 Black Honey
The SL28 journey began with Diego’s father, Gilberto, in 2019. Over the years, the plants have adapted beautifully, resulting in this outstanding harvest.
The black honey process begins with gentle depulping, ensuring the mucilage remains intact. The coffee is then fermented under the sun in thick piles for two days before being transferred to shaded drying beds, where it gently dries for up to 40 days. This careful process enhances the coffee’s natural sweetness and complexity.
Coffee roasting details
SL28 Black Honey is roasted to highlight its bright acidity and natural sweetness:
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Roast profile: Light roast to emphasize fruit-forward flavors and complexity.
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Roasting details: Roasted to 200.7°C in 09:20 minutes, with a 35-second development time.
Ethical and sustainable practices
- Coffee is shade-grown to preserve wildlife habitat.
- Healthy and nutritious meals are provided daily for all employees.
