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Diego Baraona
SL28 Black Honey

SL28 Black Honey - genetics and processing mastery

Originally from Kenya, the SL28 cultivar is renowned for its bright and crisp acidity. After a succesfull transition to the terroir of El Salvador it was also combined with Baraona's signature Black Honey resulting in an unique expression of this coffee.

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  SL28 crisp acidity: Developed in the 1960s by Scottish Laboratories in Kenya, this cultivar was selected for it's exceptional quality potential. In this lot it shines with notes of fresh peach.
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  Exceptional Usulután Terroir: Cultivated at the highest part of Los Pirineos, the altitude of 1.600 MASL creates dense coffee beans resulting in delicate floral aromatics.
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  Mastered Black Honey Processing: The coffee cherries are depulped without any water and laid to dry on shaded beds in thick piles. The omni-present mucilage ferments and creates a deep-sweet honey flavour.

The Story of SL28

The SL28 cultivar originates from Scottish Laboratories (SL) in Kenya, where it was developed in the 1930s. Initially, the goal of the lab was to breed varieties well adapted to Kenya's dry growing climate. Different Typica and Bourbon varieties were studied and then selected for their drought resistance, yield, and cup quality. This process was repeated over decades to stabilize the genetics.

With the rise of specialty coffee, Kenyan coffee became very popular, known for its juicy and berry-like flavor profile. It was clear that the SL28 variety had an important role in this surging popularity. It was introduced through informal channels, such as traveling coffee buyers, and quickly gained recognition.

Inside Los Pirineos: Preserving a Century-Old Legacy

Discover how Diego Baraona bridges traditional heritage with innovative, low-impact mechanical washing.

Read the Story ➔

Roaster's Notes

To maximize the delicate floral aromas and highlight the crisp acidity of the SL28 cultivar, this lot undergoes a precise roasting process at our facility in Hannover.

• ➔ Roast Profile: Ultra-Light Roast • 1/5 on our development scale.
• ➔ Versatile Preparation: Best enjoyed as filter coffee or long espresso. 

Ethical & Sustainable Ecosystem

Diego Baraona’s farm beautifully integrates long-term historic preservation with sustainable modern processing techniques. A renewed focus on agroforestry has transformed the farm from chemical dependent to ecological pioneers. The coffee is meticulously hand-sorted and packed on-site to maintain absolute quality parameters.