El Salvador: Finca Argentina, Kenya

Kenya (SL-28) is a hybrid of Bourbon and heirloom Ethiopian varietals developed by Scott Labs (during colonial years) which did lots work on varietals in the 1930's. Very typical of Kenya where it was introduced although there have been lots of experimental plantings in central South America, by those wanting to experiment.

Fairly open to leaf rust and pest, it's not a high yielding plant. But the quality of the cup is often high, and some of the most treasured cups.

SL-28 is among the most well-known and well-regarded varieties from 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 the Americas. The varietal is suited for medium-to-high altitudes and shows resistance to drought, but it's susceptible to the major diseases of coffee plants. SL-28 is notable for its rusticity. This means that it can be left untended for years or even decades at a time, and then return to successful production. There are SL-28 trees that are 60–80 years old and still productive in many parts of Kenya.

A super funky coffee, with a big punch of bruised plums up front. There's soft blueberries alongside and a finish which is like fruit cake, leaving an aftertaste of brown sugar and raisins.

• Country: El Salvador
• District: Ahuachapán
• Municipality: Ahuachapán
• Nearest city: Turin
• Farm: Finca Argentina
• Producer: Mauricio Martinez
  
• Dry mill: Los Ausoles
• Elevation: 1,300 m.a.s.l.
• Variety: Kenya (SL-28)
• Processing method: Natural
• GPS: 13°56'29.4"N 89°47'04.1"W

Tasting notes: Bruised plums, blueberry, fruit cake.

Cup of Excellence Tasting Notes

• Clean cup: (1–8): 6
• Sweetness: (1–8): 6.5
• Acidity: (1–8): 6
• Mouthfeel: (1–8): 6
• Flavour: (1–8): 6.5
• Aftertaste: (1–8): 6.5
• Balance: (1–8): 6.5
• Overall: (1–8): 6.5
• Correction: (+36): +36
• Total: (max. 100): 86.5

Roasting Information
Medium dark: keep the pace steady and push this quite hot to get to the first pops of second as you finish the roast.