Arabica
SL34
Also known as: Scott Laboratories 34
SL34 is a sibling variety to SL28 , selected by Scott Laboratories in Kenya in the 1930s. While SL28 is more famous for its fruity, juicy character, SL34 is known for its rich, complex cup with a heavier body and darker fruit notes . SL34 is also more adaptable to different growing conditions than SL28.
Key Takeaways
- SL34 is a sibling variety to SL28, both selected by Scott Laboratories in Kenya in the 1930s.
- SL34 belongs to the Typica genetic group, while SL28 is in the Bourbon group.
- SL34 has a heavier body and darker fruit notes than SL28, which is more overtly fruity.
- SL34 was selected from a single tree on the Loresho Estate in Kenya.
- SL34 is more adaptable to different growing conditions than SL28.
SL34 is a sibling variety to SL28 , selected by Scott Laboratories in Kenya in the 1930s. While SL28 is more famous for its fruity, juicy character, SL34 is known for its rich, complex cup with a heavier body and darker fruit notes . SL34 is also more adaptable to different growing conditions than SL28.
SL34 is a sibling variety to SL28, selected by Scott Laboratories in Kenya in the 1930s. While SL28 is more famous for its fruity, juicy character, SL34 is known for its rich, complex cup with a heavier body and darker fruit notes. SL34 is also more adaptable to different growing conditions than SL28.
Origin
Selected in Kenya from a single tree on the Loresho Estate, possibly descended from a Typica introduction from Tanzania.
History
SL34 was selected by Scott Laboratories in Kenya in the 1930s, from a different population than SL28. It was selected from a single tree on the Loresho Estate in Kenya. SL34 is believed to have a different lineage from SL28, possibly descended from a Typica introduction from Tanzania. SL34 was selected for its cup quality and adaptability, and it became widely planted in Kenya alongside SL28.
Discovery
Selected by Scott Laboratories in Kenya in the 1930s from a single tree on the Loresho Estate.
Genetics and Lineage
SL34 belongs to the Typica genetic group, unlike SL28 which is in the Bourbon group. Genetic analysis has confirmed SL34's distinct lineage from SL28. This genetic difference explains the subtle differences in their cup profiles.
Parent Varieties
Hybrid Status: Not a hybrid. SL34 is a selection from a single tree, not a controlled cross. It is a pure-line variety.
Growth Characteristics
SL34 is a tall, vigorous tree with bronze-tipped young leaves, similar to SL28. It has deep roots and is drought-tolerant.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Moderate, similar to SL28. Yields less than modern resistant varieties but is prized for cup quality.
Disease Resistance: Moderate. SL34 is susceptible to coffee leaf rust, coffee berry disease, and nematodes, similar to SL28. It is drought-tolerant due to deep roots.
Climate and Growing Conditions
SL34 thrives in Kenyan highland conditions at elevations of 1,400 to 2,000 meters. It is more adaptable to different growing conditions than SL28, which is one reason for its popularity.
Climate Preferences: Tropical highland climate. Optimal temperatures 15 to 24 degrees Celsius. Drought-tolerant.
Rainfall: 1,200 to 1,800mm annually, well-distributed.
Elevation Range: 1,400-2,000 meters
Processing Compatibility
SL34 is most famous as a washed coffee. Natural processing produces rich, dark fruit flavors. Honey processing is also excellent.
Roasting Behavior
SL34 beans are dense and take heat well. Light to medium roasts best preserve its complexity. Recommended for specialty roasting.
Cup Profile
SL34 has a rich, complex cup with a heavier body and darker fruit notes than SL28. It has bright acidity, a full, syrupy body, and notes of blackcurrant, plum, dark cherry, and chocolate. The cup is complex, rich, and less overtly fruity than SL28.
Acidity
Bright and complex, slightly less intense than SL28.
High, with dark fruit and chocolate sweetness.
Body
Full and syrupy, heavier than SL28.
Professional Cupping Notes
Top SL34 lots from Kenya regularly score 86 to 90+ points in SCA cupping. While often overshadowed by SL28, SL34 is prized for its rich, complex profile.
Common Defects
- •Susceptible to coffee leaf rust
- •Susceptible to coffee berry disease
- •Prone to potato defect in some regions
Brewing Recommendations
SL34 excels as pour over and espresso. Its heavier body and complex flavor make it versatile. Recommended brewing temperature: 92 to 96 degrees Celsius.
Countries Where Grown
Notable Farms
Interesting Facts
- •SL34 is a sibling variety to SL28, both selected by Scott Laboratories in Kenya in the 1930s.
- •SL34 belongs to the Typica genetic group, while SL28 is in the Bourbon group.
- •SL34 has a heavier body and darker fruit notes than SL28, which is more overtly fruity.
- •SL34 was selected from a single tree on the Loresho Estate in Kenya.
- •SL34 is more adaptable to different growing conditions than SL28.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Specialty Coffee Association
- •Kenya Coffee Board
Related Varieties
Batian
Batian was developed to combine disease resistance with the cup quality of SL28. Well-grown Batian produces a bright, juicy cup with notes of blackcurrant,...
ArabicaBourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
ArabicaK7
K7 produces a clean, balanced cup with bright acidity, medium body, and notes of citrus, berry, and chocolate. The cup is good but generally considered...
ArabicaRuiru 11
Ruiru 11's cup quality is debated. Well-grown Ruiru 11 can produce a bright, fruity cup reminiscent of SL28 but generally with less complexity and intensity....
ArabicaRume Sudan
Rume Sudan has a complex, unique cup with bright acidity, a juicy body, and distinctive notes of stone fruit, berries, citrus, and sometimes floral or herbal notes. The cup is complex, elegant, and unlike Typica or Bourbon varieties.
ArabicaSL14
SL14 produces a good-quality cup with bright acidity, medium body, and notes of citrus, berry, and chocolate. The cup is similar to other Kenyan SL varieties...
ArabicaSL17
SL17 produces a good-quality cup with bright acidity and notes of citrus and berry, similar to but generally less complex than SL28.
ArabicaSL28
SL28 is renowned for its intensely fruity, juicy, and complex cup profile. It has bright, wine-like acidity, a juicy body, and distinctive notes of blackcurrant, blackberry, tomato, and sometimes citrus. The cup is bold, complex, and unmistakably Kenyan.
ArabicaTypica
Clean, sweet, and delicate. Known for floral aromatics, bright citric acidity, and a silky, tea-like body. Typically exhibits notes of citrus, jasmine, honey, and stone fruit. Among the most complex and elegant cup profiles of all Arabica varieties.
Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Sensory & TastingBody
Body, also called mouthfeel, refers to the physical weight, texture, and viscosity of coffee as it is perceived in the mouth. It is a tactile sensation rather than a taste, ranging from thin and tea-like to thick and syrupy. Body is influenced by brewing method, coffee oils, suspended solids, roast level, and the variety and origin of the coffee.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
Related Articles
Continue Your Coffee Journey
Free resources and tools to deepen your knowledge.
The Complete World of Coffee
600+ pages covering origins, brewing, science, and history in depth.
Learn More →Free Sample Chapter
Read a chapter from The Complete World of Coffee — no purchase required.
Read Free Chapter →Weekly Coffee Newsletter
Latest coffee science, brewing tips, and culture — delivered weekly.
Subscribe Free →Editorial Standards & Trust
Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
August 10, 2026
Sources & References
(3)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Specialty Coffee Association
- 3Kenya Coffee Board
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
Publisher
Lyons Den Publishing · Founded 2025 · San Diego, CA
Contact
lyonsdenpublishers@gmail.comIntelligent Recommendations
Computed in real time using semantic similarity across every page in the knowledge library.
Related Guides
Semantically similar content across the knowledge library.
Sl34 Coffee Variety
SL34 is a Kenyan selection from Kabete, often confused with SL28 but descended from a different Bourbon lineage. It thrives at slightly lower altitudes and produces a fuller-bodied cup than SL28, with the same signature Kenyan blackcurrant acidity but a heavier, more syrupy mouthfeel.
SL28
SL28 is renowned for its intensely fruity, juicy, and complex cup profile. It has bright, wine-like acidity, a juicy body, and distinctive notes of blackcurrant, blackberry, tomato, and sometimes citrus. The cup is bold, complex, and unmistakably Kenyan.
SL17
SL17 produces a good-quality cup with bright acidity and notes of citrus and berry, similar to but generally less complex than SL28.
Kenya
Kenyan coffee is known for its powerful, wine-like acidity, full body, and intense fruit flavors. Blackcurrant is the signature note, alongside grapefruit,...
People Also Read
What other readers explored from this topic.
Sl34 Coffee Variety
SL34 is a Kenyan selection from Kabete, often confused with SL28 but descended from a different Bourbon lineage. It thrives at slightly lower altitudes and produces a fuller-bodied cup than SL28, with the same signature Kenyan blackcurrant acidity but a heavier, more syrupy mouthfeel.
Kenya
Kenyan coffee is known for its powerful, wine-like acidity, full body, and intense fruit flavors. Blackcurrant is the signature note, alongside grapefruit,...
Sl28 Coffee Variety
SL28 is the legendary Kenyan arabica selection from Ruiru, bred by Scott Laboratories for drought resistance and cup quality. It produces the archetypal Kenyan cup: explosive blackcurrant, citrus brightness, and a wine-like complexity that makes it the benchmark for specialty coffee worldwide.
Batian Coffee Variety
Batian is a modern Kenyan release from the Coffee Research Institute, bred for disease resistance while preserving the cup quality of SL28 and SL34. Named after Mount Kenya's peak, it delivers bright acidity and blackcurrant notes at altitudes above 1,700 meters.
Popular Articles
Most-read articles related to this page.
Specialty Coffee Explained: Origin, Flavor & Grading Guide
Dive deep into the world of specialty coffee. From understanding the 80-point SCA scale to mastering the nuances of single origin vs blends and roasting...
Arabica vs. Robusta: Understanding the Two Giants of Coffee
Coffee is not just a single beverage; it is a complex world of two distinct giants. Explore the biological and sensory differences between Arabica and...
Is Coffee Healthy? Decoding the Complexities of Your Brew
Discover the truth about coffee and your health. Beyond simple labels, I dive into how bioactivity, dosage, and preparation methods influence your body in...
Is a coffee farming business actually profitable in 2026?
Coffee farming can pay, but only with the right scale, costs, and buyers. See real profit numbers, startup costs, and what separates winners from losers.
Continue Learning
Structured next steps in the same topic area.
SL28
SL28 is renowned for its intensely fruity, juicy, and complex cup profile. It has bright, wine-like acidity, a juicy body, and distinctive notes of blackcurrant, blackberry, tomato, and sometimes citrus. The cup is bold, complex, and unmistakably Kenyan.
SL17
SL17 produces a good-quality cup with bright acidity and notes of citrus and berry, similar to but generally less complex than SL28.
SL14
SL14 produces a good-quality cup with bright acidity, medium body, and notes of citrus, berry, and chocolate. The cup is similar to other Kenyan SL varieties...
K7
K7 produces a clean, balanced cup with bright acidity, medium body, and notes of citrus, berry, and chocolate. The cup is good but generally considered...
Recommended Encyclopedia Entries
Reference definitions that complement this page.
Sl34 Coffee Variety
SL34 is a Kenyan selection from Kabete, often confused with SL28 but descended from a different Bourbon lineage. It thrives at slightly lower altitudes and produces a fuller-bodied cup than SL28, with the same signature Kenyan blackcurrant acidity but a heavier, more syrupy mouthfeel.
Sl28 Coffee Variety
SL28 is the legendary Kenyan arabica selection from Ruiru, bred by Scott Laboratories for drought resistance and cup quality. It produces the archetypal Kenyan cup: explosive blackcurrant, citrus brightness, and a wine-like complexity that makes it the benchmark for specialty coffee worldwide.
Batian Coffee Variety
Batian is a modern Kenyan release from the Coffee Research Institute, bred for disease resistance while preserving the cup quality of SL28 and SL34. Named after Mount Kenya's peak, it delivers bright acidity and blackcurrant notes at altitudes above 1,700 meters.
French Mission Coffee Variety
French Mission is one of the original coffee varieties planted in Kenya, introduced by French missionaries in the late 1800s. It laid the genetic foundation for Kenya's renowned SL varieties and still produces bright, blackcurrant-toned cups at high altitudes.