The Kenya Kiamabara, one of the Badeta – Roast Masters coffees from 2023 because of the balanced fruity profile.

The most popular and special Kenyan beans are SL-28 and SL-34. In the 1930s, these names were coined by Scott Labs. This research institute was established by the government to research the best coffees in the country. Then the names SL came into existence. Just let our Kenya Kiamabara consist of these two coffee beans.

The SL-28 is known for a complex, but great and unique acidity. The SL-34 can be distinguished as a plant by bronze-colored leaves and is especially resistant to heavy rainfall and growing conditions at lower elevations.

In addition to sorting by name, Kenyan beans are also sorted by size. Sorting by size is done before burning. The largest coffee beans are called Kenya E, which stands for elephant. The second largest are called the Kenya AA. The Kenyan AA beans are sometimes referred to as the most sought after coffee beans in the world.

This El Salvador micro-lot is from Finca Los Nogales, under the ownership of the Salaverria family. Miramar is the farm’s highest tablon, and Hybrido de San Francisco grows, a natural hybrid between Bourbon and Pacas discovered on the San Francisco plot of one of their farms. Coffee is picked ripe and placed into a sealed tank, where it ferments anaerobically for 80 hours. Cherry is then de-pulped, and the coffee is soaked in a tank with clean water for 10 hours. An experimental process for 2022 resulted in a speckled green appearance and a very high-scoring cup.

Muzo washing station (owned by Emmanuel Rusatira) has a strong tradition of coffee growing and processing backed by the years of [award-winning] coffee experience from Muzo Cooperative. The cooperative won Cup of Excellence in 2014. Emmanuel was leasing the washing station for ten years until he decided to buy it in 2018. Fully Washed, Honeys and Naturals are processed there in close cooperation with the Muzo Cooperative. Muzo is located on a mountain slope in the hilly region of Gakenke District, where cold air is blown up at night – ideal for the coffees on the dry beds. The rich volcanic soils, the high rainfall, and the cool temperatures in this area create fruity, sweet, and round cup profiles.