Kenya | Kagumo | SL28/SL34 Natural
Upcoming Roast / 200g
$22.00 AUD
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Kenya | Kagumo | SL28/SL34 Natural
$22.00 AUD
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| Quantity | Per bag | You save |
|---|---|---|
| Buy 1 | $22.00 AUD | |
| Buy 2+ | $20.90 AUD | 5% off |
| Buy 4+ | $20.24 AUD | 8% off |
| Buy 8+ | $17.60 AUD | 20% off |
Discount applies automatically at checkout — mix & match any espresso roast.
This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.
When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.
If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.
Origin and Sourcing
Varietal:
SL28, SL34
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Developed by Scott Agricultural Laboratories in Kenya, SL28 is known for its excellent drought resistance and stunning cup quality. It exhibits bright, winey acidity with notes of blackcurrant and citrus. SL28 is one of the reasons Kenyan coffees are so revered. However, it’s highly susceptible to leaf rust and pests.
Also from Kenya’s Scott Labs, SL34 shares a similar profile to SL28 but performs better in wetter climates. It offers a rich body and acidity, with bold fruit notes and complexity. SL34 is commonly interplanted with SL28 to hedge against environmental extremes.
Processing Method:
Natural
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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.
Producer:
Aguthi Farmers' Co-operative Society
Farm:
Kagumo Factory
Region / Area:
Nyeri
Altitude:
1770 MASL
Harvest Period:
June – December 2025
Sourcing Partner:
Project Origin
Roast Details
Roast Style:
Espresso
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso.
We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roasted On Machine:
Roest P3000
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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.
What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.
Taste Profile
Tasting Notes:
Raspberry, blueberry, cranberry, caramel, milk chocolate, toffee and cola - round, creamy and jammy.
Cupping Score:
87.0
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable with Milk?
Yes
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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated?
No
Import into Beanconqueror
Kenya | Kagumo | SL28/SL34 Natural - When is peak flavour?
Medium Roast - Roasted on Roest P3000
Kagumo Factory
Kagumo Factory has processed coffee from Nyeri's deep red, phosphorus-rich volcanic soils for decades - the site first opened in the mid-1950s as a sisal factory. Today the Aguthi Farmers' Co-operative Society at Kagumo represents 501 farmer members, 175 of them women, farming over 100,000 trees across 186 acres at around 1,770m.
Good natural drainage, temperatures between 15 and 27C and around 1,090mm of rain a year grow hardy trees with sweet, mature cherries. The factory won awards for best grading and highest production in the late 1990s and continues to produce beautiful coffees today.
Natural Process
Picked cherries are hand sorted by colour and separated by ripeness, then dried whole on raised beds for 20-30 days until moisture drops to 10-12%. The coffee rests in its dried cherry pod until milling and export.
Naturals are rare from Kenya, where washed coffee dominates. Drying in the cherry swaps some of the classic Kenyan sparkle for body and sweetness - round and creamy, with raspberry, blueberry and cranberry over caramel, milk chocolate, toffee and a hint of cola.
About the SL28 & SL34 Varieties
SL28 and SL34 were selected in the 1930s by Scott Agricultural Laboratories in Nairobi, which is where the 'SL' comes from. SL28 was bred from drought-resistant Tanzanian stock, while SL34 traces back to French Mission Bourbon trees at Kabete. Together they became the backbone of Kenyan specialty coffee and remain the varieties most smallholders in Nyeri grow today.
Both are tall, low-yielding trees that need careful farming, but roasters around the world seek them out for their intense, juicy acidity and deep red-fruit and blackcurrant character. SL28 tends to bring the vivid, sparkling fruit; SL34 adds body and sweetness at high altitude.
Roasted for espresso, this natural keeps the varieties' berry character but leans into a creamy, chocolate-and-caramel body that holds up beautifully in milk.
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