Aquiares SL-28 Anaerobic -Natural Process

The SL-28 coffee from Aquiares is a success story in its own right.
SL-28 is one of the best known and highly sought-after varieties in Kenya. It was originally selected in the 1930s by Scott Laboratories, the SL of SL-28. It is well regarded for its high-quality potential, its resistance to drought as well as its rusticity, meaning that it can survive on its own for years and later be brought back into production. Unfortunately, it is highly susceptible to coffee diseases. As such, we see less and less single variety SL from Kenya year after year as farmers naturally choose to rely more on disease-resistant hybrids. Yet, At the same time, SL-28 has made its way to Latin America, most notably Costa Rica, and Aquiares Estate is among the producers.
The SL-28 yields large amounts of naturally occurring phosphoric acid. This comes across as a tactile feel rather than a flavor. A mouth-watering, juicy texture that lights up the palate.
The natural anaerobic process of Aquiares
The cherries are immersed in an airtight tank for 2 days to allow for fermentation, then the cherries are sun-dried through the normal natural process for 3 weeks, until the cherries are dry enough to be hulled. The combination of the anaerobic and natural processes results in a very expressive coffee: Jams like blackberry, plum and grapefruit. A natural on steroids!