This exceptional Kenyan coffee offers an intense, clean, and complex flavour profile, thanks to its unique terroir and careful processing. Floral and citrus notes provide freshness, while the round body and long, vibrant aftertaste complete the experience.

On the back of our Beautiful Beans 25′ packaging, you’ll find a thought that reminds you that coffee isn’t just a habit – it’s a little break in a fast-paced world. Life is simple, and coffee is like a fleeting moment of magic. Stop for a moment, notice the subtle flavors, and let the calmness embrace you. Sometimes, a short pause is all it takes to rediscover the small joys of the day.

Daviwa Farm is located in one of Kenya’s most renowned coffee-growing regions, Githunguri in Kiambu County, where the natural conditions provide the ideal environment for coffee cultivation. The 16-hectare farm hosts 8,000 SL 28 trees that grow in volcanic, well-drained soils. The abundant rainfall and mild temperature fluctuations enhance the uniqueness of the growing area.

The coffee cherries are carefully hand-picked and processed the same day using the washed method. After fermentation, the coffee is washed and soaked several times before being dried on raised African beds to achieve the perfect moisture content. This meticulous processing ensures clean, bright flavour notes and the distinctive Kenyan profile.

SL 28 is an exceptional quality coffee variety that reflects the traditional flavor profile of Kenyan coffee: clean, vibrant, fruity, and complex. SL 28 is a hybrid created between the SL 34 and Ethiopian landrace varieties. The SL (Scott Agricultural Laboratories) coffee variety was first developed in Kenya, with the goal of improving the yield and quality of coffee beans.

Flavor Profile: SL 28 coffee is famous for its complex and clean flavor notes, characterized by citrus, floral, and fruity aromas. The coffee often features notes such as jasmine, orange blossom, black tea, and currant, making it particularly attractive for filter and espresso preparation methods.

Yield: SL 28 has a relatively lower yield compared to other coffee varieties, which contributes to its premium price range. Due to its tighter growth and specific environmental requirements, SL 28 is often cultivated in smaller quantities, but its quality is outstanding.

Processing: This variety is particularly sensitive to processing and environmental factors. Carefully harvested and processed SL 28 coffee preserves its clean, vibrant, and complex flavor profile. The washed (wet) processing method is often the best choice, as it highlights the coffee’s fruity and floral notes.

Coffee Growing Regions: SL 28 thrives best in Kenya’s higher-altitude, volcanic soil regions. Most premium SL 28 coffee is grown on farms in Nyeri, Kirinyaga, and Kiambu counties, where the cool climate and adequate rainfall help promote the growth of the trees.

Survival Resilience: SL 28 is somewhat more susceptible to diseases, such as coffee rust, compared to some other coffee varieties. Therefore, its cultivation requires ongoing attention. However, with proper care and expertise, it yields excellent results.

Brewing Instructions:

V60

Coffee: 20g
Water: 280g (90-92°C)
Grind: Medium-fine
Total Brew Time: 2:15 minutes
Pre-wet: 90g water, wait 20 seconds
Main Pour: 90g water at 50 seconds, then an additional 100g water at 1:30
Drain: Until 2:15 minutes

Espresso

Coffee: 18g
Yield: 40g
Time: 25-30 seconds
Pressure: 9 bar
Temperature: 93°C

AeroPress (Inverted)

Coffee: 18g
Water: 200g (80°C)
Grind: Medium-fine
Total Brew Time: 2:00 minutes

Method:
Place the AeroPress in the inverted position and add 18g of freshly ground coffee.
Start the timer and pour 50g of water at 80°C over the coffee.
At 0:10, gently stir three times in a forward-backward motion.
Between 0:15 and 0:30, pour another 150g of water at 80°C, using a total of 200g of water.
At 0:50, gently stir again three times.
At 1:00, place the wetted filter and lid on the AeroPress, then wait until 1:40.
At 1:40, flip the AeroPress and press slowly and evenly over 20 seconds, ensuring that the press finishes at 2:00 minutes.