Kathendu Kenya Coffee

During British colonial rule in Kenya in the early 1900s, settlers displaced Indigenous communities, seized farmland, and enacted laws that barred Indigenous ownership while channeling research into crops like coffee to expand their own profits. In 1922, the colonial government established Scott Agricultural Laboratories to study high-yield, drought- and disease-resistant varieties, resulting in the creation of SL28—a Bourbon-lineage coffee known for its drought tolerance, rich cup quality, and enduring legacy despite losing some of its resistance over time. Today, SL28 remains prized for its smooth, complex flavor and plays a central role in our Kathendu Estate coffee, where it is blended with K7, another Bourbon descendant, to produce a cup that carries notes of blue fruit, brown sugar, and florals, balanced by bright acidity and layered with savory undertones reminiscent of tomato leaf, much like fine wine.