Introduction:This washed Kenyan SL28 coffee bean from El Salvador’s Olive Tree Estate boasts unique flavors nurtured by high-altitude volcanic soil, characterized by citrus, berry, and dark plum notes. This article delves into its varietal background, estate environment, washed processing details, and provides expert roast curve and pour over parameter recommendations to help you fully experience the complexity and clarity of this high-quality coffee bean.
This washed Kenyan SL28 coffee bean launched by El Salvador’s Olive Tree Estate has garnered attention among many specialty coffee enthusiasts in recent years, especially due to its profound connection with the beans used by the 2017 World Barista Championship (WBC) champion, sparking curiosity about its true flavor profile. Grown at elevations between 1800 and 1950 meters, this coffee not only features the bright acidity and complex fruitiness typical of the Kenyan SL28 variety, but also delivers surprising layers of citrus, berries, and dark plums thanks to the estate’s exceptional natural environment.
The Olive Tree Estate is located near El Salvador’s renowned LOS VOLCANES (Volcanoes) National Park, nourished year-round by volcanic soil with extremely high fertility. Coupled with a complete ecological shade system that includes over 75 native tree species such as local Ingas, teak, and olive trees, it provides an ideal growing environment for coffee plants. Since 2016, the estate has fully transitioned to organic cultivation and obtained Rainforest Alliance certification, adhering to traditional water washing and clay patio sun drying methods to ensure pure and natural flavors.
The SL28 variety used in this coffee is one of the classic cultivars meticulously developed by Kenya’s Scott Laboratories (now merged into the National Agricultural Laboratories) in the 1930s. Although SL28 is not a high-yield variety, its bronze-tipped young leaves and pea-shaped beans contribute to its remarkable flavor potential. This variety is renowned for its bright fruit acidity, rich body, and excellent balance, particularly showcasing pronounced citrus and dark plum notes, making it a frequent winner in many specialty coffee evaluations.
In the processing workflow, this SL28 is washed using the following steps: selecting ripe coffee cherries, removing the outer skin and pulp, fermenting them in water for approximately 24 hours to remove the mucilage, then thoroughly washing with clean water, and finally drying the parchment-covered green beans on a clay patio until the moisture content stabilizes at around 12%, after which the parchment is removed to complete the process. This traditional method not only preserves the coffee bean’s original flavors but also makes the acidity and aroma clearer and more vibrant.
For roasting, this batch was roasted using a Yangjia 800N roaster. The charge temperature was set at 170°C, with an initial flame power of 140 and an air damper opening of 3. At 1 minute and 42 seconds after the turn-around point, as the temperature dropped to 140°C, the air damper was increased to 4 while maintaining the same flame power. When the bean temperature reached 149.7°C and the beans turned yellow with fading grassy notes, it entered the main drying phase; at 158.1°C, the flame power was reduced to 110 to stabilize development. Around 9 minutes and 11 seconds, when the bean surface began to show obvious quench marks and black speckles, it transitioned to the development phase. First crack began at 10 minutes and continued for 1 minute and 30 seconds of development time, with the roast finishing at 195°C. The final Agtron bean color value was 78.6, the crema value was 92, and the Roast Delta value was 13.4, classifying it as a medium-light to medium roast that highlights the balance of acidity and aroma.
According to cupping results, this coffee exhibits multi-layered flavors of lemon, nuts, berries, citrus, and cream. It tastes fresh and bright on the palate, with lively fruit acidity and a lingering finish of subtle herbal notes and nutty creaminess. The overall profile is clean and well-layered, making it suitable for coffee lovers who enjoy high-acidity and bright styles.
For those choosing to brew with a pour over method, it is recommended to use a V60 filter, with water temperature controlled between 88 and 90°C, a coffee-to-water ratio set at 1:15, and a grind size advised to be medium-fine (equivalent to BG 5R, with a Chinese standard 20-mesh sieve passing rate of about 58%). Specifically, a staged extraction method can be used: start with a 30-second bloom using 33 grams of hot water, then pour in a small circular motion up to 125 grams for the first pour. When the water level drops and is about to expose the coffee bed, continue pouring up to 228 grams before stopping. Wait for the coffee bed to slightly dry before removing the V60, with total extraction time of about 1 minute and 56 seconds. These parameters fully showcase the fruit acidity layers and aroma details of SL28, and are ideal for coffee enthusiasts seeking a refined taste experience.
The above content is compiled by CoffeeHunters, a coffee news website.
