We are excited to be working with the Makena Estate on the southern slopes of Mt. Kenya for the first time! In the cup we find a lively profile of blackberry, hibiscus, and cranberry.
Hand-picked at peak ripeness. Floated to further remove defects. De-pulped on the day of harvest. Wet fermented in tile tanks for 12-14 hours. Dried for 15-20 days on raised beds in a covered structure that is open air during the day and closed at night.
This is our first year working with Japheth and the coffees from his estate, Makena. Kenya is one of our favorite origins and produces some of our favorite profiles in coffee. We have been working hard to move towards more single-producer lots in Kenya in order to work with producers who have more control over the quality and outcome of their own coffee, and gain more supply chain transparency. Some of the best Kenyan coffees still come from cooperatives and centralized washing stations, so we haven't moved away from them entirely. Looking into the future, we believe single-producer lots are the future of Kenyan coffee.
“SL” is in reference to single tree selections made by Scott Agricultural Laboratories in 1935-1939. SL34 has a Typica-like genetic background selected from a single tree on the Loresho Estate in Kabete, Kenya. SL28 is of the Bourbon genetic group, and was selected for its drought resistance as well as its extremely high cup quality. SL28 is one of the most well-known and well-regarded varieties in Africa. It has consequently spread from Kenya to other parts of Africa as well as Central and South America. Both varieties are non-hybrid and very susceptible to disease.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.