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What it is and what sets it apart: SL4 is a variety or species documented in specialty coffee. Kenyan selections (Scott Laboratories and later): famed for acidity and black fruit when AA/AB process and elevation align. Also known as Scott Laboratories 4. Reference genetics: Selección keniana Scott Laboratories.
Flavours in the cup: Bright acidity, blackcurrant, citrus, tomato/umami in some lots and juicy structure. Process (washed, natural, honey), elevation and roast can shift this guidance a lot.
Technical notes and growing zone: Usual zone and origins: Kenia. Guidance altitude: 1.200–1.800 m. Habit: Shrub habit varies with management. Cultivation: Best at elevation with regular rainfall and fertile soils; manage rust and shade.
Usage tips: V60/Kalita filter often highlights fruit; for espresso, lower temp slightly if acidity feels sharp. In Cafesito, search the name with origin and process; compare lots before judging the variety.
Common mistakes: Crediting everything to variety and ignoring Kenyan process; buying “Kenya SL28” with no lot data; very short sour espresso.
Variety profile
Altitude, origins, cultivation and cup profile.
Key facts
- Altitude 1.200–1.800 m
Growing origins
- Kenia
Tree / habit
- Shrub habit varies with management.
Cultivation
- Best at elevation with regular rainfall and fertile soils; manage rust and shade.
Cup profile
- Bright acidity, blackcurrant, citrus, tomato/umami in some lots and juicy structure.
Brewing hints
- V60/Kalita filter often highlights fruit; for espresso, lower temp slightly if acidity feels sharp.
Genetics
- Selección keniana Scott Laboratories.
Tree of life
Nested boxes: each level shows siblings (outside the open branch) and only the path to the current entry is expanded.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.