Hypergoat Coffee Roasters
Kenya Embu - Light Roast SL 28, Whole Beans
Kenya Embu - Light Roast SL 28, Whole Beans
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Origin: Embu, Kenya
Cultivar: SL 28
Process: Washed
Roast Level: Light
Taste profile: Citrus, Dried fruit, Burnt sugar
Introducing our newest addition to the Featured Collection, a remarkable SL 28 from Kenya.
From Kanelite Estate, a family-owned farm in Embu County, this coffee captures the essence of Kenyan coffee. Founded by Mr. Njagi Muchiri and Mrs. Irene Njagi in the 1960s, the estate thrives in rich volcanic soils, yielding vibrant flavors with a bright, citrusy acidity and a full-bodied finish.
Each bean is a testament to quality and sustainability, thanks to a meticulous fully-washed process and the guidance of Coffee Management Services, which provides essential training and advisory support to elevate every harvest.
Look forward to a bright, citrusy acidity with a full-bodied finish—an exceptional expression of Kenyan coffee.
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Learn more about this coffee origins.
Straight from the source
This description was taken from the website of our suppliers, Cafe Imports.
Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype.
The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away.
After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping.