Question 1

What makes Central American coffee different from coffee from other regions? I’m a beginner and don’t really enjoy very sour coffee—are there any origins you’d recommend?

Accepted Answer

Central American coffees are often known for a balanced, easy-to-drink taste. Compared with very bright, citrusy coffees from some regions, they can feel more like caramel, nuts, chocolate, or ripe fruit—though the taste still changes by farm and roast.

If you prefer less sour coffee, a good option in the available selection is the Guatemala coffee from Stockfleths. It is a medium roast and has notes described as plum, caramel, and dried fruit. Think of it more like fruit jam and caramel candy than lemon juice.

For an even simpler choice, you could also try a medium-roast blend such as KASHIWA CAFE 珈茶話’s Kashiwa Blend, which is described as sweet. Blends can be a comfortable starting point when you want a gentler cup.

Question 2

I’ve been curious about SL28 and SL34—how do they usually taste different in the cup? Are they mainly associated with Kenyan coffee?

Accepted Answer

SL28 and SL34 are both strongly associated with Kenya, especially in washed Kenyan coffees, though they can also be grown in other producing countries.

In the cup, the distinction is often described like this:

- **SL28**: frequently more vivid and aromatic, with pronounced blackcurrant, berry, citrus, tomato-like savory acidity, and a juicy, winey character. It can feel especially expressive when grown at high elevation.
- **SL34**: often has a little more weight and sweetness, with deeper fruit, brown-sugar or caramel-like tones, and a rounder body. It can still be very bright, but may come across as less sharply floral or citrus-led than SL28.

That said, processing, roast level, altitude, and the particular lot can easily matter as much as the variety. A coffee containing both varieties is also very common in Kenya, so you may taste a mix of those vivid fruit and syrupy-sweet qualities rather than a clean “SL28 versus SL34” separation.

If you like bright, juicy berry acidity, SL28-forward Kenyan lots are a great direction. If you prefer that Kenyan fruit character with a slightly fuller, sweeter feel, SL34 or mixed SL28/SL34 lots may suit you. For a Kenyan option in this collection, **常盤珈琲焙煎所 赤羽店’s Kenya Specialty** is a lightly roasted, washed coffee—but its specific varieties are not listed, so I wouldn’t assume it is SL28 or SL34 without confirming with the roaster.

Question 3

I usually gravitate toward Ethiopian coffees, but I’d like to explore Central American beans too. What flavor differences should I expect between Guatemala and Costa Rica?

Accepted Answer

Compared with many Ethiopian coffees, Central American coffees often feel more structured and familiar: clearer sweetness, rounded acidity, and notes like chocolate, caramel, nuts, or ripe fruit rather than intensely floral, tea-like, or berry-driven profiles.

For **Guatemala**, expect a balanced cup with medium body and a sweet, gently bright character. The Guatemala available in this context—**Stockfleths’ washed Catuai and Bourbon**—is described with **plum, caramel, and dried-fruit** notes. It may be a good bridge from Ethiopian coffee: the plum and dried-fruit character can provide fruit complexity, while caramel adds a softer, more grounded sweetness.

For **Costa Rica**, I don’t have a specific BeanLog entry to compare, so I can only describe it generally. Costa Rican coffees are often known for clean cups, bright but controlled acidity, and a sweet, crisp profile that can lean toward citrus, stone fruit, or honey-like sweetness depending on processing and roast.

If you like Ethiopian coffees for their fruitiness but want something less floral and more caramel-sweet, try the **Stockfleths Guatemala** first.

Question 4

How does a natural-process SL28 compare to a washed SL34 in terms of acidity, fruit character, and structure?

Accepted Answer

A direct comparison is inherently confounded: you are changing both cultivar (SL28 vs. SL34) and process (natural vs. washed). Processing will usually account for more of the cup-style difference than the SL28/SL34 distinction alone.

- **Acidity:** A natural-process SL28 often presents acidity as broader, riper, and more integrated—think jammy berry or wine-like impressions rather than sharply delineated citrus. A washed SL34 is more likely to show cleaner, more explicit acidity, with a firmer, more linear structure. SL28 can have striking acidity when washed, but natural processing may soften its apparent precision.

- **Fruit character:** Natural SL28 commonly emphasizes fermented or dried-fruit character: berry compote, tropical fruit, grape, and sometimes boozy notes if fermentation is pronounced. Washed SL34 generally expresses fruit with greater separation and transparency—often cleaner stone-fruit, citrus, or blackcurrant-like notes, depending on origin and roast.

- **Structure and body:** The natural SL28 will typically feel fuller, rounder, and more syrupy, with a lingering sweet finish and potentially heavier fermentation-derived texture. The washed SL34 should tend toward a cleaner palate, more defined sweetness, lighter-to-medium body, and a more orderly finish. Its structure may feel more tea-like or crystalline rather than plush.

For a meaningful varietal comparison, the best control would be SL28 and SL34 from the same region, harvest, producer, roast profile, and processing method. Without those controls, it is more accurate to describe this as a **natural-versus-washed comparison with cultivar influence**, not a pure SL28-versus-SL34 comparison.

Question 5

What are SL28 and SL34 varieties? Are they good choices for a beginner who doesn’t really like sour coffee?

Accepted Answer

SL28 and SL34 are coffee plant varieties, most closely associated with Kenya. They’re often valued for vivid, juicy flavors—think blackcurrant, berry, citrus, or wine-like fruit.

For a beginner who doesn’t enjoy sour coffee, they can be a little risky **if roasted lightly**, because their bright fruitiness may come across as sharp or tangy, like an under-ripe berry.

They can still work for you if you choose:
1. **A medium or darker roast** — this usually brings out more sweetness and reduces the sharpness.
2. **Flavor descriptions such as caramel, chocolate, brown sugar, or dried fruit** rather than lemon, grapefruit, or tart berries.
3. **A milk-based drink**, if you drink coffee with milk; it can soften the brighter flavors.

In short: SL28 and SL34 are high-quality varieties, but if you strongly dislike acidity, start with a sweeter, medium-roasted coffee rather than a light-roasted Kenyan-style cup.

El Salvador La Reforma SL28 Natural

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