East Africa on Coffee & Me

Kenya: Bright, Juicy and Carefully Graded

Sat, 17 Oct 2026 15:37:00 -0700

Why Kenya Is Worth Your Attention

Kenya is not one of the world’s biggest coffee producers, but it has one of the strongest reputations among specialty roasters. A good Kenyan coffee is bold and juicy: blackcurrant, grapefruit, tomato-like savory sweetness, and an acidity that makes your mouth water. If Ethiopia is floral and tea-like, Kenya is the glass of fruit juice.

Kenyan bags also carry more information than most. Once you know what “AA”, “Nyeri” and “SL28” mean, you can read a label and know roughly what you are getting.

SL28 and SL34: The Varieties Behind Kenya's Famous Cup

Sat, 17 Oct 2026 15:35:00 -0700

Two Lab Codes Worth Knowing

Kenyan coffee is known for intense, juicy acidity and flavors like blackcurrant, grapefruit and tomato. A big part of that comes from two varieties with plain names: SL28 and SL34. “SL” stands for Scott Agricultural Laboratories, the research station in Kenya where they were selected in the 1930s. The number is simply the label of the selection.

If a bag lists “SL28, SL34”, you are holding the classic Kenyan profile. This guide explains where they came from, how they differ, and what else you may see next to them.

Ethiopia: Where Coffee Began

Sat, 17 Oct 2026 15:00:00 -0700

Why Start With Ethiopia

Every Arabica coffee you have ever tasted has roots in Ethiopia. The species grew wild in the forests of the southwest long before anyone farmed it, and Ethiopia still holds more of its genetic variety than the rest of the world combined. That is why Ethiopian coffees taste unlike anything else: floral, citrusy, sometimes like blueberries or black tea.

If you are new to specialty coffee, an Ethiopian bag is one of the best first purchases you can make. This guide walks through the regions you will see on labels, what each tends to taste like, and how to pick and brew your first bag.