{"product_id":"cafe-de-kenia-batian-washed","title":"Coffee from Kenya Batian, Ruiru, SL28, SL34 \/ Washed","description":"\u003ch2\u003eMore about this coffee from Kenya\u003c\/h2\u003e\nThe Nyeri region, located in the central highlands of Kenya, is one of the country’s most renowned coffee-growing areas due to the quality and complexity of its coffees. Its nutrient-rich volcanic soils, combined with high altitudes and a cool climate, create ideal conditions for growing high-quality Arabica coffee. \n\nIn Kenya, much of the coffee is not processed on the farms themselves, but at communal washing stations — known locally as ‘factories’ — where smallholders deliver their freshly harvested coffee cherries. These stations play a crucial role in the final quality of the coffee, as it is there that the initial stages of wet processing take place. \n\nUpon arrival at the washing station, the cherries are carefully sorted to remove any defects or foreign matter. They are then pulped, and the beans are fermented and washed to remove the mucilage before being moved to the drying yards. This collective system enables coffee from multiple producers to be processed in accordance with strict quality and traceability standards.  \n\nThe result is coffee renowned for its vibrant, well-structured profile. In this case, the batch offers a fruity profile, with the bright acidity and balanced body that have made Nyeri coffees some of the most highly regarded in the world, ideal for both filter and espresso. \n\u003ch3 class=\"elementor-heading-title elementor-size-default elementor-inline-editing pen\" contenteditable=\"true\" spellcheck=\"false\" data-elementor-setting-key=\"title\" data-pen-placeholder=\"Teclea aquí...\" data-qb-tmp-id=\"lt-543782\" data-gramm=\"false\" data-lpop-hide-native-caret=\"\"\u003eVariety - Batian, Ruiru, SL28, SL34\u003c\/h3\u003e\nThe varieties grown in this coffee include some of the most representative of Kenyan coffee cultivation. The famous SL28 and SL34 were developed in the 1930s by Scott Laboratories and are considered responsible for many of the most iconic flavour profiles of Kenyan coffee, known for their bright acidity, body and great aromatic complexity. \n\nAlongside these are Batian and Ruiru 11, more modern varieties developed to offer greater disease resistance and higher yields for growers. The combination of these varieties makes it possible to maintain the cup quality characteristic of Kenyan coffee, whilst improving the sustainability and productivity of the crops. 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