Kenyan green coffee beans are renowned for their bold, fruit-forward flavors and complex acidity. This coffee is grown in rich volcanic soil, slowly ripening at high altitudes in cool temperatures. The dominant varieties here are SL-28, SL-34, Ruiru 11, and Batian.
Among Kenya’s most celebrated varieties are SL-28 and SL-34, developed by Scott Agricultural Laboratories (hence, SL) in the 1930s for their drought resistance, exceptional cup quality, and high yield at elevated altitudes. Following a coffee berry disease (CBD) epidemic in 1968, the CBD-resistant Ruiru 11 varietal was introduced and quickly adopted nationwide. In 2010, the Coffee Research Institute (CRI) developed Batian, another resistant variety prized for its tall, hardy growth and ease of management by smallholders.