Question 1

Could you walk me through how SL28 and SL34 differ in the cup, especially across washed Kenyan lots? I’m also curious whether any newer roasters are doing particularly transparent Kenya offerings this season.

Accepted Answer

SL28 and SL34 are both foundational Kenyan selections, but in washed lots they often differ in the *shape* and emphasis of fruit expression rather than in a simple “better/worse” way.

- **SL28** commonly presents a more overtly aromatic, high-definition cup: blackcurrant, red berries, citrus, florals, and sometimes a wine-like or tomato-like savory edge. Its acidity can feel expansive and layered, with a long, sweet finish when the lot is well processed.
- **SL34** is often associated with a denser structure and a more restrained fruit profile: darker berry, stone fruit, citrus peel, caramelized sugar, and sometimes a deeper herbal or spice-like note. It can contribute body and sweetness, with acidity that feels broader or more rounded than SL28’s sharper, more perfumed profile.

That distinction is only directional. In Kenyan washed coffees, elevation, ripe-cherry selection, fermentation control, drying, storage, and the presence of other cultivars can outweigh the SL28/SL34 split. Many lots are also mixed-cultivar, so a label listing both does not isolate either variety’s sensory contribution. For a meaningful comparison, look for similarly processed coffees from the same general harvest period with unusually complete traceability—ideally cultivar separation, factory, and processing details—and cup them side by side at matched roast development.

On current “transparent Kenya” offerings, I can’t name specific newer roasters from the available information without risking unsupported recommendations. The provided context identifies **Matsubara Coffee Roastery** as an Osaka-based roaster that welcomes reviews, but it does not establish whether it currently carries Kenyan coffees or provides cultivar- and process-level transparency. For advanced buying, prioritize roasters that publish the producing factory or estate, county, altitude, cultivar composition, processing protocol, harvest period, and importer or producer relationship—not only flavor notes or a generic “Kenya” designation.

Question 2

What does “washed process” mean for coffee? I’m not a big fan of sour coffee—would a washed coffee still be a good choice for a beginner?

Accepted Answer

“Washed process” means the coffee fruit is removed from the bean soon after harvesting, then the beans are cleaned and dried. This often gives the cup a cleaner, clearer taste—like the difference between plain yogurt and yogurt with lots of fruit mixed in.

A washed coffee can still be a good choice if you do not like sour flavors. The process alone does not decide how sour it will taste. Roast level and the bean itself matter a lot.

For a beginner, I’d keep it simple:
- Choose a **medium roast** if you want a smoother, more balanced cup.
- Look for notes such as **caramel, chocolate, nuts, or sweetness**.
- Be more cautious with **light roasts**, which can taste brighter or more tart.

For example, the washed Guatemala coffee from Stockfleths is medium roasted and has notes of **plum, caramel, and dried fruit**. It may have some fruitiness, but the caramel note suggests a sweeter, rounder direction rather than sharply sour.

Question 3

How do SL28 and SL34 typically differ in acidity, sweetness, and overall cup profile when grown in Kenya?

Accepted Answer

SL28 and SL34 are both foundational Kenyan cultivars, but they often express differently in the cup—while acknowledging that altitude, ripeness, processing, and roast development can outweigh cultivar effects.

- **SL28:** Typically associated with more vivid, high-definition acidity—often blackcurrant, red berry, citrus, tomato, or wine-like notes. It can present a very aromatic, complex cup with a pronounced juicy or sparkling structure. Sweetness is often perceived as berry-like or brown-sugar-like, but the acidity is usually the most immediately distinctive feature.

- **SL34:** Often shows a somewhat broader, rounder profile. Its acidity can still be bright and fruit-driven, but is commonly perceived as less sharply citric or wine-like than SL28. It may lean toward stone fruit, red fruit, caramel, or deeper sugar notes, with a fuller body and more integrated sweetness.

In practice, many Kenyan lots are planted as mixed SL28/SL34 selections, so a clean cultivar comparison requires a separated lot with comparable farm, elevation, processing, and roast conditions. As a general sensory shorthand: **SL28 tends toward more explosive, berry-forward acidity and aromatic complexity; SL34 often contributes roundness, body, and a softer, more integrated sweetness.**

Question 4

I’m still new to this—what does acidity in coffee actually mean? I don’t like sour coffee, so what should I look for?

Accepted Answer

Acidity in coffee is the bright, lively taste that can remind you of fruit—like apple, orange, or berries. It doesn’t always mean the coffee is unpleasantly sour, but if you prefer a smoother, sweeter cup, it’s reasonable to avoid coffees described as very bright or citrusy.

For a beginner-friendly choice, look for words like:

- **Sweet**
- **Caramel**
- **Chocolate-like**
- **Nutty**
- **Medium roast**

From the available coffees, **函館元町ブレンド** is described as having a sweet character, and **カシワブレンド** is also noted as sweet. Those may be more comfortable starting points than a light-roasted coffee such as **ケニア スペシャルティ**, which can often taste brighter.

If you do try a coffee with some acidity, think of it like the gentle tang in a ripe apple rather than lemon juice.

Question 5

I’ve been enjoying bright, fruity coffees lately—how would you describe the difference between Ethiopian and Kenyan acidity in a review?

Accepted Answer

Ethiopian acidity is often perceived as more aromatic and tea-like, with a lifted, floral fruitiness—think citrus, berries, or stone fruit depending on the coffee. Kenyan acidity tends to feel more structured and vivid: juicier, sharper, and often reminiscent of blackcurrant, grapefruit, or tomato-like savory brightness.

For a review, you could write: “The Ethiopian-style acidity felt delicate and perfumed, while the Kenyan cup had a more concentrated, juicy snap with a cleaner, more defined finish.”

If you enjoy bright fruit with a crisp, lively structure, the washed, light-roasted Kenya Specialty from 常盤珈琲焙煎所 赤羽店 may be worth trying.

ケニアスペシャルティ

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ケニア スペシャルティ