Question 1

How do Caturra and Catuai usually differ in the cup? I’m trying to put into words whether I prefer brighter, cleaner coffees or sweeter, more rounded ones.

Accepted Answer

Caturra often comes across as brighter and more articulate in the cup: think lively citrus or red-fruit acidity, a lighter body, and a clean finish—especially when washed.

Catuai can still be bright, but it more often feels a little rounder and sweeter, with a sturdier body and notes such as caramel, ripe fruit, or chocolate depending on processing and roast. The difference is not absolute, though: origin, processing, and roast can outweigh variety.

If you like brighter, cleaner coffees, look for lighter-roasted washed lots and compare how the acidity presents itself. If you prefer sweeter, more rounded cups, a Catuai may be a useful starting point. For example, the washed, medium-roast Guatemalan Catuai and Bourbon offered by Stockfleths is described with plum, caramel, and dried-fruit notes, so it may be a good reference for the sweeter, fruit-rounded side rather than a sharply citrus-driven profile.

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

How does anaerobic processing change the flavor compared with a regular natural? I’m curious whether it would suit someone who likes bright, fruity coffees.

Accepted Answer

Anaerobic processing often makes a coffee taste more intense and fermented than a regular natural.

- **Regular natural:** typically fruit-forward, sweet, and jammy, with flavors that can feel like berries or dried fruit. The fruit character is often clear but relatively familiar.
- **Anaerobic natural:** fermented in a low-oxygen environment before or during drying, which can amplify sweetness and create more unusual notes—think boozy fruit, tropical candy, yogurt-like acidity, wine, or spice. The texture can also feel heavier and more syrupy.

If you like **bright, fruity coffees**, anaerobic lots can be a great fit—especially when they retain a clean, juicy acidity. However, some can be more funky or fermenty than you may want. If you prefer crisp citrus, floral notes, and a clean finish, a washed coffee may be more reliable; for example, the washed, light-roasted Kenyan coffee carried by 常盤珈琲焙煎所 赤羽店 could be worth considering.

If you enjoy the sweeter, dried-fruit side of coffee, the Guatemala from Stockfleths—with plum, caramel, and dried-fruit notes—may also be a gentler step toward more fruit-driven profiles.

Question 4

What are Caturra and Catuai, and how do they affect the taste of coffee?

Accepted Answer

Caturra and Catuai are types of coffee plants—like different apple varieties. The variety can influence a coffee’s sweetness, fruitiness, and overall balance, though growing conditions and roasting matter too.

- **Caturra** often gives a bright, clean cup with fruit-like notes.
- **Catuai** is often balanced and sweet, sometimes with gentle caramel or nut-like qualities.

For example, the Guatemala coffee carried by Stockfleths uses **Catuai and Bourbon** varieties. Its listed flavors include **plum, caramel, and dried fruit**, which fits a coffee that can taste fruity while still feeling sweet and rounded.

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.

Mae Chedi, Thailand

Details

Reviews

Where to buy

Similar beans

About this bean

Thailand Mae Chedi Anaerobic Natural

タイ Doi Saket Anaerobic Fully Washed

THAILAND Asor Merlaeku Farm Anaerobic Natural

Mae Chedi AN

Thailand Jaisooksern