Konyu Peaberry

SL28 and SL34 are traditional Kenyan coffee cultivars developed by Scott Agricultural Laboratories during the 1930s. SL28 was selected for its drought resistance and strong performance at high altitudes, while SL34 was chosen for its ability to adapt to Kenya’s heavy rainfall and deep soils. Both varieties are widely planted across central Kenya and are known for their high cup quality and relatively low yields compared to newer disease-resistant cultivars.

Peaberry refers to a natural mutation where a coffee cherry develops a single rounded seed instead of the usual two flat-sided beans. Peaberries are separated during milling using grading screens because of their smaller, denser shape.

At Konyu Factory in Kirinyaga County, ripe cherries are selectively hand-picked before being depulped using vertical disc pulpers. The coffee is then graded by density in water channels, fermented overnight to break down remaining mucilage, and washed with clean river water from the nearby Konyu and Thiba Rivers. After washing, the parchment coffee is soaked in fresh water before being dried slowly on raised African beds for around 12–18 days depending on weather conditions.