SL 28 Coffee Variety
It 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. The variety is suited for medium to high altitudes and shows resistance to drought, but is susceptible to the major diseases of coffee. SL28 is notable for its rusticity—a quality meaning that it can be left untended for years or even decades at a time, and then return to successful production.

Ruiru 11 Coffee Variety
It 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.

Sourced by worldcoffeeresearch.org

SL 28, Ruiru 11 Coffee Varieties
Washed Process
Selectively handpicked cherries are de-pulped, then dry‑fermented for 24 hours in open tanks before being washed, and submerged in clean water for another 24 hours. The wet parchment is then dried on raised beds for 10 to 18 days, depending on the weather.

Origin: Kenya
Farm: Mukunga Estate
Region: Kiambu
Altitude: 1800 m.s.l.

Actors involved in the coffee supply chain
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