Two varieties selected in Kenya by Scott Laboratories in the 1930s–1950s. SL28 produces extraordinary blackcurrant and stone fruit acidity. SL34 is more balanced with citrus and berry notes. Together they define Kenya's distinctive cup profile — though they're being found in LATAM experiments.
A Kenyan SL28 tastes like biting into a perfectly ripe blackcurrant. When grown in Colombia or Guatemala, something similar but unique emerges.