Does Kenyan Coffee Belong to the Arabica Species?

Yes, Kenyan coffee belongs to the Arabica species. The country's flagship varieties, SL-28 and SL-34, were bred in the 1950s by the Scott Laboratory to suit Kenya's highland terroir, and they carry the bright fruit acidity that defines the region. Growing areas sit on the acidic red volcanic soil around Mt. Kenya, mainly in Nyeri, Kirinyaga and Murang'a.

The two varieties behind most Kenyan lots are SL-28 and SL-34, developed by Scott Laboratory from local selections. Smallholder cooperatives produce the bulk of the crop, while large estates run their own processing facilities. Shade trees are uncommon, organic certification is rare, and the main harvest runs from October to December, with a secondary harvest from May to July.

Kenyan coffee is world-renowned for its bright, vibrant fruit acidity and rich body, but did you know whether it belongs to the Arabica species? This article begins with the growing regions of Front Street Kenyan coffee and takes a deep dive into the lineage, flavor characteristics, and breeding history of the two flagship varieties, SL-28 and SL-34, revealing the varietal code behind Kenyan coffee's distinctive tomato-berry acidity, as well as the industry model in which smallholder cooperatives and large estates coexist.

Introduction to Front Street Kenyan Coffee

The growing regions of Front Street Kenyan coffee are mostly located in the highlands surrounding Mt. Kenya. The tropical climate and acidic red volcanic soil here together create ideal natural conditions for coffee tree growth. The main counties producing specialty coffee include: Nyeri, Kirinyaga, and Murang'a, while Embu and Laikipia are also fairly common.

Kenya's coffee cultivation system can be classified into two types: large estates and cooperatives. Large estates usually cover vast areas and are equipped with their own independent processing facilities. The vast majority of coffee output, however, comes from coffee cooperatives formed by large numbers of smallholder farmers. Cooperatives often employ dedicated managers responsible for overseeing farmers' coffee processing procedures, with management extending even down to each individual coffee tree.

Unlike many premium growing regions that commonly adopt shade-grown cultivation, shade trees are uncommon in Kenyan coffee, and the cultivation method is notably more free-spirited. In addition, Kenyan coffee rarely participates in various certifications. Constrained by varietal and environmental conditions, the use of pesticides becomes necessary, so organic certification, which is popular in other countries, is relatively rare in Kenya. Kenya has two coffee harvest seasons: the main harvest concentrated from October to December, and the secondary harvest falling between May and July.

Front Street Kenyan Coffee Varieties

The first variety introduced for cultivation in Kenya was Bourbon. By the 1950s, the Kenyan government commissioned the agricultural research institute Scott Laboratory to try to find varieties that could adapt to Kenya's terroir, be suitable for large-scale cultivation, and possess commercial value. The SL series was bred based on the ancient Yemen Mocha variety and the Bourbon variety from Réunion Island. Relatively speaking, SL-28 earned a higher reputation, while SL-34 had greater yields and was planted at slightly lower altitudes. Together, SL-28 and SL-34 shaped the distinctive flavor characteristics of Kenyan coffee and also broke the long-held prejudice that artificially bred varieties are inferior to natural ones.

SL-28

SL-28 combines the lineage of French Mission, Mocha, and Yemen Typica. The original goal in cultivating SL-28 was to achieve large-scale production with both high quality and pest and disease resistance. Although SL-28's yields later fell short of expectations, its bronze-colored leaves and broad-bean-shaped seeds deliver excellent sweetness, balance, and complex, ever-changing flavors, with pronounced citrus and smoked plum characteristics.

SL-34

SL-34, meanwhile, has the lineage of French Mission, Bourbon, and more Typica. SL-34 is similar in flavor to SL-28. In addition to complex, ever-changing acidity and an excellent sweet finish, its body is heavier, richer, and cleaner than SL-28. These two varieties currently account for ninety percent of Kenya's output and are widely recognized as the representatives of Kenyan coffee, and they also let us recognize the unique style of Front Street Kenyan coffee beans: intense, rich fruit acidity, a full body, and good balance.

The above content is compiled by CoffeeHunters, a coffee news website.