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

I’m curious about Kenyan coffee—how would you describe its typical flavor compared with Ethiopian beans?

Accepted Answer

Kenyan coffees are often more structured and vivid: think bright, juicy acidity with flavors that can resemble blackcurrant, raspberry, grapefruit, or tomato-like savory sweetness. Compared with many Ethiopian coffees, they usually feel cleaner and more “defined” in the cup, with a firmer body and a crisp finish.

Ethiopian beans, by contrast, are often more aromatic and delicate—floral notes, tea-like texture, and fruit flavors such as blueberry, peach, or citrus can be common. A natural-processed Ethiopian may feel especially winey or jammy, while a Kenyan often emphasizes sparkling acidity and berry-like clarity.

If you enjoy Ethiopian coffee for its fruitiness but want a more focused, punchy acidity, Kenyan coffee is a great next step.

Question 4

What makes Kenyan coffee different from other origins? I’m not a big fan of sour coffee—would it still be a good choice for a beginner?

Accepted Answer

Kenyan coffee is often known for a bright, juicy taste—think berries, blackcurrant, or citrus rather than a dark, bitter flavor. Compared with many other origins, it can feel more lively and fruit-forward.

If you do not enjoy sour coffee, it can still work for you, but choose carefully. A Kenya roasted a little darker or described as having “sweet,” “chocolate,” or “caramel” notes may feel more balanced. Avoid options described mainly as “very bright,” “citrusy,” or “wine-like” at first.

For a beginner, I’d suggest trying a small cup with milk or alongside something sweet, like a biscuit. The acidity may come across more like fruit sweetness than sharp sourness.

Question 5

How does the washed process usually affect the flavor compared with natural coffees?

Accepted Answer

Washed coffees usually taste cleaner and more transparent than natural coffees. You’re more likely to notice crisp acidity, floral or citrus-like details, and a clearer sense of the bean’s origin.

Natural coffees, by contrast, often feel fruitier, sweeter, and heavier-bodied, with notes that can resemble berries, jam, or fermented fruit.

For example, the washed Guatemala Catuai and Bourbon from Stockfleths may emphasize its plum, caramel, and dried-fruit notes with a cleaner structure, while the washed Kenya Specialty from 常盤珈琲焙煎所 赤羽店 may lean toward a bright, lively cup—especially at its light roast.

If you like the clean sweetness and defined fruit of washed coffee, try the Stockfleths Guatemala. If you enjoy brighter, more vivid acidity, the Kenya Specialty could be a good next choice.

Ndiaini AA, Nyeri

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