The image features a 12oz bag of La Barba Coffee, specifically their Kenya Bige Tree Estate SL-28. The bag is designed with a dark background, prominently displaying the brand name "La Barba" in large, elegant letters. It highlights the coffee's origin, Kenya, along with a description of the flavor profile, including notes of Guava, Strawberry, and Hibiscus. The design exudes a premium and modern feel with a minimalist, sophisticated look.

Kenya | Big Tree Estate SL-28 Natural

12 Ounces (Whole Bean)
$25.00
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The image features a 12oz bag of La Barba Coffee, specifically their Kenya Bige Tree Estate SL-28. The bag is designed with a dark background, prominently displaying the brand name "La Barba" in large, elegant letters. It highlights the coffee's origin, Kenya, along with a description of the flavor profile, including notes of Guava, Strawberry, and Hibiscus. The design exudes a premium and modern feel with a minimalist, sophisticated look.
  • The image features a 12oz bag of La Barba Coffee, specifically their Kenya Bige Tree Estate SL-28. The bag is designed with a dark background, prominently displaying the brand name "La Barba" in large, elegant letters. It highlights the coffee's origin, Kenya, along with a description of the flavor profile, including notes of Guava, Strawberry, and Hibiscus. The design exudes a premium and modern feel with a minimalist, sophisticated look.
  • Kenya | Big Tree Estate SL-28 Natural
Kenya | Big Tree Estate SL-28 Natural

Kenya | Big Tree Estate SL-28 Natural

$25.00
Shipping calculated at checkout.

This is the first time we've come across a naturally processed coffee from Kenya, so we had to jump on it. It as a classic Kenya richness and acidity (hibiscus) balanced and rounded out by jammy fruit notes of guava and strawberry.
Size

Pickup available at La Barba Coffee Roastery

Usually ready in 2-4 days

Kenya | Big Tree Estate SL-28 Natural

12 Ounces (Whole Bean)

La Barba Coffee Roastery

Pickup available, usually ready in 2-4 days

1155 S Richards St
Salt Lake City UT 84101
United States
SHIPPING & RETURNS

We roast Monday through Friday and roast to order. We do our best to ship orders the business day following your order. Delivery time is based on distance and carrier efficiency. If you have any questions, feel free to contact us at hello@labarbacoffee.com

Goes Good With
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Tasting Notes:

Guava, Strawberry, Hibiscus
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Producer:

Big Tree Estate
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Cultivar:

SL-28, Batian
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Process:

Natural
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Elevation:

1800M

Western Rift Valley, Kenya

Big Tree Estate in Kitale, Kenya, is run by brothers Paul and Gabriel Wabuge, who returned to their family farm in 2019 with a vision to revive coffee production. Originally purchased by their father in 1970, the farm had shifted toward maize and wheat as coffee prices declined. Since then, the brothers, alongside farm manager Bilha, have steadily rebuilt its coffee program, planting nearly 30 acres with a focus on careful preparation and sustainable growth. While most of the farm grows Batian, Big Tree has also invested in SL28, producing an exportable harvest by 2026 and helping establish a new chapter for specialty coffee in western Kenya.

Brew Techniques

Get the most out of your coffee with these brewing methods

Pour Over

Brew time

0:00 - 0:30 Bloom with 30ml water (no swirl)
0:30 - 0:40 Pour up to 140ml
1:30 - 1:40 Pour up to 250ml (small swirl to flatten the bed)
TBT: 2:30 - 2:45

Grind size

Tested grinders and grind size with this coffee:
- Option-O (Lagom P80) set at 4.7 (1300rpm)
- Comandante (C40) set at 21 clicks

We used a V60-01 dripper with Cafec Abaca 01 filters

Water temp

203F

Ratio

15g of Coffee to 250ml of water (1-16.67 ratio)

QUALITY YOU CAN COUNT ON

Growing

Farmer’s nurture coffee plants, navigating the challenges of changing weather and the coffee market

Planning / Forecasting

We evaluate what we’re looking for in upcoming harvests as individual countries begin harvest and forecast purchase volumes

Harvest

Farmers hand pick coffee cherries as they fully ripen, sometimes having to make many passes to pick only ripe fruit

Forward Contracting

We evaluate what we’re looking for in upcoming harvests as individual countries begin harvest and forecast purchase volumes

Milling

Coffee cherries are depulped (“washed”), dried, and sorted as green

Preship Sampling

We receive small samples of coffees to roast and cup. We choose the best coffees of all we sample to approve for purchase.

Export/Import

Coffee travels from mill to port, over ocean to North American port, and is organized in a coffee specific (temp, humidity) warehouse.

Land Freight

Coffee travels from port, usually the West Coast, to our warehouse.

Profiling

We develop a roast profile to achieve flavor dynamics (sweetness, acidity, body etc) that showcase what we love about each specific coffee

Production Roasting

We batch roast the coffee to be packaged, sealed, and sent directly to you

Savouring

You get the sensory experience of a coffee’s incredible aromas and flavors as you brew and drink what we and others have worked to create.

Why Does a Coffee’s Story Matter?

The story of coffee is a story of people all over the globe working incredibly hard to create this beverage we love so much. The story of a specific coffee - how it was grown and how the people involved in farming and transporting it were treated and compensated - is deeply ethical and inextricably tied to the coffee’s quality. Farmers can’t justify the cost, time, and labor required to make the high quality coffee if they’re not compensated adequately for such a difficult undertaking. We take the stories of our coffees seriously out of concern for people and our love of coffee.

We specifically choose coffees and import partners based on quality and ethics. A wide range of ethical claims intended to offer quick peace of mind exist throughout the coffee industry, but we’ve found that the size and complexity of the supply chain don’t really fit into such convenient labels. Our approach is to work with farming and importing partners whose standards are oriented towards improving farmer well being through financial traceability, ever improving coffee quality, and sustainability.

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