{"product_id":"sl28-quebraditas-coffee","title":"Cherry SL-28","description":"\u003c!--\n  CHERRY SL-28 – Produktbeschreibung\n  v2 (2026-05-11) – sin \"Direct Trade\" \/ FAQ acordeón integrado \/ fix mobile datenliste\n\n  Produzent: Edison Argote – Quebraditas Coffee Farm (mismo productor que Tropical Lulo)\n  URL: \/products\/sl28-quebraditas-coffee\n  Varianten: 100g (€12), 250g (€22), 500g (€42)\n\n  SEO META TITLE: Cherry SL-28 – Kenianische Varietät aus Huila | Quebraditas | Garza Coffee\n  SEO META DESC:  SL-28 Filterkaffee von der Quebraditas Coffee Farm, Huila. Gewaschen mit Thermoshock, 1.850 m, Score 87,5. Süße Kirsche, Zartbitter. Frisch in Berlin geröstet.\n--\u003e\n\n\u003ch2\u003eCherry SL-28 — Kenyan Variety from Huila, Quebraditas Coffee Farm, Colombia\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eSL-28 is known from Kenya, but this one grows in Colombia.\u003c\/strong\u003e The SL-28 variety is known for its vibrant acidity and intense fruitiness. At Quebraditas Coffee Farm in Huila, Edison Argote cultivates it at 1,850 meters, washed with a thermoshock process. The result: sweet cherry, dark chocolate, and a clarity rarely found in filter coffee. Score 87.5.\u003c\/p\u003e\n\n\u003c!-- DATEN-LISTE --\u003e\n\u003cdiv style=\"margin: 16px 0 20px 0; border-top: 1px solid #e6e6e6;\"\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eRegion\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eHuila, Colombia\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eAltitude\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003e1,850 m\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eProducer\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eEdison Argote — Quebraditas Coffee Farm\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eVariety\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eSL-28 (Origin: Kenya)\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eProcess\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eWashed with Thermoshock\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eScore\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003e87.5\u003c\/span\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ZUBEREITUNG --\u003e\n\u003ch3\u003ePreparation\u003c\/h3\u003e\n\u003cp\u003eFilter coffee. V60, Hario Switch, Origami or Chemex.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(3, 1fr); gap: 10px; margin-bottom: 12px;\"\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eGrind\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003eMedium-fine\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eRatio\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e1 : 16\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eDose\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e15 g\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eWater\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e240 ml\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eTemperature\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e93 °C\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eBrew Time\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e2:30 min\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eEspecially good with the Hario Switch: 2 min. immersion, then drain. The combination of immersion and percolation brings out the cherry and clarity best in this coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003c!-- SEKTION: VERARBEITUNG --\u003e\n\u003ch3\u003eProcess\u003c\/h3\u003e\n\u003cdiv style=\"background: #F7F3EE; border-left: 3px solid #C4A96A; padding: 16px 20px; border-radius: 0 4px 4px 0; margin-bottom: 8px;\"\u003e\n  \u003cdiv style=\"font-weight: 600; font-size: 11px; text-transform: uppercase; letter-spacing: 1px; color: #8B6914; margin-bottom: 6px;\"\u003eWashed with Thermoshock\u003c\/div\u003e\n  \u003cp style=\"font-size: 14px; line-height: 1.65; color: #1a1a1a;\"\u003eAfter harvesting, the cherries are washed and depulped. In the thermoshock process, the beans undergo a controlled temperature change after fermentation: this precisely stops the fermentation and fixes the aroma profile. The result is a particularly clear, defined cup in which the fruity cherry notes remain present without being over-emphasized by fermentation.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ÜBER DIESEN KAFFEE --\u003e\n\u003ch3\u003eAbout this Coffee\u003c\/h3\u003e\n\u003cp\u003eThe SL-28 variety was originally selected in Kenya and is one of the most important specialty varieties there. In Colombia, it is cultivated only in very small quantities: the plant is demanding, and the yield is low. Edison Argote cultivates it on the Quebraditas Coffee Farm in Huila, the same farm from which our Tropical Lulo also originates.\u003c\/p\u003e\n\n\u003cp\u003eAt an altitude of 1,850 meters, the cherry ripens slowly and develops the fruitiness and acid structure typical of SL-28. Together with the thermoshock process, this results in a filter coffee that combines clarity and intensity, without the complexity of an experimental process, but with a character that classic Colombian varieties rarely achieve. Freshly roasted in Berlin.\u003c\/p\u003e\n\n\u003c!-- SEKTION: FAQ ACORDEÓN --\u003e\n\u003cstyle\u003e\n  .garza-faq-acc { margin: 8px 0 24px 0; }\n  .garza-faq-acc details { padding: 14px 0; border-bottom: 1px solid #e6e6e6; }\n  .garza-faq-acc details:first-of-type { border-top: 1px solid #e6e6e6; }\n  .garza-faq-acc summary {\n    list-style: none;\n    cursor: pointer;\n    font-weight: 600;\n    font-size: 15px;\n    color: #1a1a1a;\n    padding-right: 24px;\n    position: relative;\n    line-height: 1.4;\n  }\n  .garza-faq-acc summary::-webkit-details-marker { display: none; }\n  .garza-faq-acc summary::after {\n    content: \"\";\n    position: absolute;\n    right: 4px;\n    top: 6px;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #666;\n    border-bottom: 2px solid #666;\n    transform: rotate(45deg);\n    transition: transform 0.2s;\n  }\n  .garza-faq-acc details[open] summary::after { transform: rotate(-135deg); margin-top: 3px; }\n  .garza-faq-acc details \u003e p { margin: 12px 0 0 0; font-size: 14px; line-height: 1.65; color: #1a1a1a; }\n\u003c\/style\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdiv class=\"garza-faq-acc\"\u003e\n\n  \u003cdetails open\u003e\n    \u003csummary\u003eWhat is the SL-28 variety?\u003c\/summary\u003e\n    \u003cp\u003eSL-28 is an Arabica variety that was selected in the 1930s at the Scott Agricultural Laboratories in Kenya (hence the name SL = Scott Laboratories). It belongs to the Bourbon family and is today one of the most famous Kenyan specialty varieties. SL-28 is renowned for its vibrant acidity, intense fruitiness (often cherry, blackcurrant, wine), and its wine-like complexity. In Colombia, it is rarely cultivated: the plant is demanding, susceptible to diseases, and yields low harvests.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eHow does SL-28 from Colombia taste different from Kenya?\u003c\/summary\u003e\n    \u003cp\u003eKenyan SL-28 classically exhibits a very intense acidity, blackcurrant notes, and a winey depth, shaped by the Kenyan terroir and the typical washed processing in Kenya. In Colombia, on the Quebraditas Coffee Farm in Huila, SL-28 develops its own profile: sweeter cherry, softer acid structure, dark chocolate. The Colombian terroir and the thermoshock process characterize the coffee. It is not \"the Kenyan SL-28,\" but its own interpretation of the variety, with a Colombian signature.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWhat is the Thermoshock process?\u003c\/summary\u003e\n    \u003cp\u003eThermoshock is a controlled temperature shock technique applied after fermentation. The beans are deliberately subjected to a rapid temperature change (from warm to cold or vice versa), which stops the fermentation enzymes. This fixes the aroma profile at a precise moment and prevents the fermentation from over-emphasizing the coffee. The result is a particularly clear, defined cup in which the characteristics of the variety (here: the fruitiness of the SL-28) are paramount.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWhich preparation method is best?\u003c\/summary\u003e\n    \u003cp\u003eFilter coffee. The Hario Switch is particularly recommended: 2 minutes of immersion with the valve closed, then open the valve and drain. The combination of immersion (for sweetness and body) and percolation (for clarity) brings out the cherry and defined acidity in SL-28 particularly well. V60, Origami, or Chemex also work very well. Medium-fine grind, 1:16 ratio, 93 °C temperature, brewing time about 2:30 minutes. Espresso is not recommended: the profile is designed for filter.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eHow does SL-28 differ from Wush Wush?\u003c\/summary\u003e\n    \u003cp\u003eBoth are rare African varieties grown in Colombia. Wush Wush originally comes from Ethiopia (Keffa region) and exhibits a floral, tea-like profile: jasmine, bergamot, a very clear cup. SL-28 comes from Kenya and shows a fruitier profile: cherry, dark chocolate, vibrant acidity with depth. Wush Wush is the more elegant, ethereal cup, SL-28 is the more intense, fruit-forward one. Both are high-scoring specialty coffees and come from different regions of Colombia: Wush Wush from Tolima (Finca El Sinsonte, 2,200 m), SL-28 from Huila (Quebraditas, 1,850 m).\u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e\n\n\u003c!--\n==================================================\nMETA-DATEN (separat in Shopify eintragen)\n==================================================\nMETA TITLE:\nCherry SL-28 – Kenianische Varietät aus Huila | Quebraditas | Garza Coffee\n\nMETA DESC:\nSL-28 Filterkaffee von der Quebraditas Coffee Farm, Huila. Gewaschen mit Thermoshock, 1.850 m, Score 87,5. Süße Kirsche, Zartbitter. Frisch in Berlin geröstet.\n==================================================\n--\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Product\",\n  \"name\": \"Cherry SL-28 – Kenianische Varietät aus Huila, Quebraditas Coffee Farm\",\n  \"description\": \"SL-28 Filterkaffee von der Quebraditas Coffee Farm, Huila, Kolumbien. 1.850 m, gewaschen mit Thermoshock. Süße Kirsche, Zartbitter-Schokolade, klare Säurestruktur. Score 87,5. Frisch in Berlin geröstet.\",\n  \"brand\": {\n    \"@type\": \"Brand\",\n    \"name\": \"Garza Coffee\"\n  },\n  \"category\": \"Specialty Coffee \u003e Single Origin \u003e Filter \u003e Rare Variety\",\n  \"sku\": \"SL28-QUEBRADITAS\",\n  \"offers\": {\n    \"@type\": \"Offer\",\n    \"priceCurrency\": \"EUR\",\n    \"availability\": \"https:\/\/schema.org\/InStock\",\n    \"url\": \"https:\/\/garzacoffee.de\/products\/sl28-quebraditas-coffee\",\n    \"seller\": {\n      \"@type\": \"Organization\",\n      \"name\": \"Garza Coffee Roastery\",\n      \"url\": \"https:\/\/garzacoffee.de\"\n    }\n  },\n  \"countryOfOrigin\": {\n    \"@type\": \"Country\",\n    \"name\": \"Colombia\"\n  },\n  \"additionalProperty\": [\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Produzent\",\n      \"value\": \"Edison Argote – Quebraditas Coffee Farm\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Region\",\n      \"value\": \"Huila, Kolumbien\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Höhe\",\n      \"value\": \"1.850 m\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Varietät\",\n      \"value\": \"SL-28 (Ursprung: Kenia, Scott Laboratories)\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Verarbeitung\",\n      \"value\": \"Washed mit Thermoshock\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Score\",\n      \"value\": \"87,5\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Röstprofil\",\n      \"value\": \"Filterröstung\"\n    },\n    {\n      \"@type\": \"PropertyValue\",\n      \"name\": \"Empfohlene Zubereitung\",\n      \"value\": \"Hario Switch, V60, Origami, Chemex\"\n    }\n  ]\n}\n\u003c\/script\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Was ist die SL-28 Varietät?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"SL-28 ist eine Arabica-Varietät, die in den 1930er Jahren in den Scott Agricultural Laboratories in Kenia selektiert wurde (daher der Name SL = Scott Laboratories). Sie gehört zur Bourbon-Familie und ist heute eine der bekanntesten kenianischen Spezialitätenvarietäten. SL-28 ist berühmt für ihre lebendige Säure, intensive Fruchtigkeit (oft Kirsche, schwarze Johannisbeere, Wein) und ihre weintypische Komplexität. In Kolumbien wird sie nur selten angebaut: die Pflanze ist anspruchsvoll, anfällig für Krankheiten und gibt niedrige Erträge.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Wie schmeckt SL-28 aus Kolumbien anders als aus Kenia?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Kenianischer SL-28 zeigt klassisch eine sehr intensive Säure, schwarze Johannisbeere und eine weinige Tiefe, die durch das kenianische Terroir und die typische Washed-Aufbereitung in Kenia geprägt wird. In Kolumbien, auf der Quebraditas Coffee Farm in Huila, entwickelt SL-28 ein eigenes Profil: süßere Kirsche, weichere Säurestruktur, Zartbitter-Schokolade. Das kolumbianische Terroir und das Thermoshock-Verfahren prägen den Kaffee. Es ist nicht der kenianische SL-28, sondern eine eigene Lesart der Varietät, mit kolumbianischer Handschrift.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Was ist das Thermoshock-Verfahren?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Thermoshock ist eine kontrollierte Temperaturschocktechnik, die nach der Fermentation angewendet wird. Die Bohnen werden gezielt einem schnellen Temperaturwechsel ausgesetzt, was die Fermentationsenzyme stoppt. Das fixiert das Aromaprofil zu einem präzisen Zeitpunkt und verhindert, dass die Fermentation den Kaffee überzeichnet. Das Ergebnis ist eine besonders klare, definierte Tasse, in der die Eigenheiten der Varietät im Vordergrund stehen.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Welche Zubereitung passt am besten?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Filterkaffee. Besonders empfehlenswert ist die Hario Switch: 2 Minuten Immersion mit geschlossenem Ventil, dann das Ventil öffnen und ablassen. Die Kombination aus Immersion und Perkolation bringt bei SL-28 die Kirsche und die definierte Säure besonders gut heraus. Auch V60, Origami oder Chemex funktionieren sehr gut. Mahlgrad mittel-fein, Ratio 1:16, Temperatur 93 °C, Brühzeit etwa 2:30 Minuten.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Wie unterscheidet sich SL-28 von Wush Wush?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Beide sind seltene afrikanische Varietäten, die in Kolumbien angebaut werden. Wush Wush stammt ursprünglich aus Äthiopien und zeigt ein florales, tee-artiges Profil: Jasmin, Bergamotte. SL-28 kommt aus Kenia und zeigt ein fruchtigeres Profil: Kirsche, Zartbitter-Schokolade, lebendige Säure mit Tiefe. Wush Wush ist die elegantere, ätherische Tasse, SL-28 ist die intensivere, fruchtbetonte. Beide sind Specialty-Kaffees mit hohem Score und kommen aus verschiedenen Regionen Kolumbiens: Wush Wush aus Tolima, SL-28 aus Huila.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Garza Coffee","offers":[{"title":"250g","offer_id":63205562810717,"sku":null,"price":22.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":63205562843485,"sku":null,"price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_Cherry-sl-28_250g.jpg?v=1769419958","url":"https:\/\/garzacoffee.de\/en\/products\/sl28-quebraditas-coffee","provider":"Garza Coffee Roastery","version":"1.0","type":"link"}