*SL28 was selected at the former Scott Agricultural Laboratories (now the National Agricultural Laboratories, NARL situated at Kabete—more information below).. SL28 is among the most well-known and well-regarded varieties of Africa. It has consequently spread from Kenya, where it was originally selected in the 1930s, to other parts of Africa (it is important in Arabica-growing regions of Uganda, in particular) and now to Latin America. This is variety has great tolerance to drought and very good cup quality potential, but susceptible to major diseases.

*SL34 was originally selected in Kenya in the late 1930s at the Scott Agricultural Laboratories. Individual tree selections made at the Scott Laboratories in Kenya during the 1935-1939 period were prefixed “SL.” SL34 was selected from a single tree on the Loresho Estate in Kabete. This variety has exceptional cup quality, but susceptible to coffee berry disease.

*Ruiru 11 is a compact, high yielding variety developed in Kenya to allow for more intensive coffee production with fewer losses from diseases and pests. Ruiru 11 owes its existence to a coffee berry disease (CBD) epidemic in 1968 that lead to the loss of 50% of Kenya’s production. The crisis sparked action. In the 1970s, the coffee research station at Ruiru, which gives Ruiru 11 its name began an intensive breeding program for varieties that were immune to CBD. This led to the development of Ruiru 11, which was released in 1985.

*Batian is a composite variety, mixing three different pure line varieties. The varieties involved in the original crosses are: SL28, SL34, Rume Sudan, N39, K7), SL4 and the Timor Hybrid. A variety resistant to coffee leaf rust and coffee berry disease created at the Coffee Research Station (CRS; now the Coffee Research Institute, CRI) in Ruiru, Kenya. Batian was released in Kenya in 2010.

Sourced by worldcoffeeresearch.org

SL 34, SL28, Ruiru 11 & Batain Varieties Washed Process Details

1. Cherry delivery: Cherries are hand sorted for unripe and overripe by the farmers before they go into production. Deliveries from different farmers are processed together on the delivery day. A disc pulping machine removes the skin and pulp.

2.GradingThe coffees are graded by density into 3 grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered low grade. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees are washed and again graded by density in washing channels and are then soaked under clean water from a stream for 16-18 hours.

3.Drying:Sun dried for 8 - 14 days on African drying beds. Coffees are covered in plastic during midday and at night.

Origin: Kenya
Farm: The kianjiru Factory owned by The Baragwi FCS
Region: Kirinyaga
Altitude: 1600 - 1800 m.s.l.

Actors involved in the coffee supply chain
The Baragwi Cooperative Society FCS (Kianjiru factory) – Nordic Approach - Lucky Cat - YOU