Guatemala Kenya Rey Anaerobic Natural — Coffea Diversa

A rare hybrid variety from Coffea Diversa, one of the world's most unique coffee gardens. Kenya Rey, a cross of Pacamara and SL28, is grown in the highlands of Suchitán, Guatemala, and processed as an anaerobic natural. The result is lush and dessert-like: ripe mango, brown sugar, sweet cream and dark cherry. Rated 95 points by Coffee Review (October 2026). Roasted to order in Hilo, Hawaii. Coffee Details Origin: Suchitán, Guatemala Farm: Coffea Diversa Variety: Kenya Rey (Pacamara × SL28) Process: Anaerobic Natural Roast: Light Roast Harvest: 2025–2026 Coffee Review: 95 points (October 2026) Flavor Profile This anaerobic natural pairs tropical fruit intensity with deep, creamy sweetness: Mango Brown sugar Cream Cherries The cup is plush and syrupy, with juicy, rounded acidity, layered fruit sweetness, and a long finish carrying notes of cherry and brown sugar. Kenya Rey: Pacamara Meets SL28 Kenya Rey is a hybrid of two of specialty coffee's most celebrated varieties, developed by PROCAFÉ, El Salvador's coffee research foundation. Pacamara, itself a Salvadoran cross of Pacas and Maragogype, brings large beans, a lush body and expressive aromatics. SL28, the variety behind Kenya's famously vivid coffees, adds intense fruit, sweetness and sparkling acidity. The cross is rarely grown outside research plots and botanical collections, which makes this lot a chance to taste a variety few coffee drinkers have ever encountered. Coffea Diversa, a Living Coffee Library Coffea Diversa is unlike any other coffee farm in the world. Founded by Gonzalo Hernández, it functions as a living genetic library, with hundreds of coffee species, varieties and mutations cultivated and studied in coffee gardens in Costa Rica and Guatemala. The Guatemala garden, a collaboration between Gonzalo Hernández and José Padilla, sits in the Suchitán micro-region of Guatemala's Nuevo Oriente. The farm's mission is the preservation and exploration of coffee biodiversity. Varieties are grown side by side under the same conditions, allowing for direct comparison of genetics, processing and terroir. The result is coffees with documented provenance, exceptional genetic purity and extraordinary cup quality. This is the same garden that produced our Guatemala Geisha Corona. Anaerobic Natural Process In anaerobic natural processing, whole coffee cherries are sealed in oxygen-free tanks to ferment before being dried in the fruit. Limiting oxygen slows and shapes the fermentation, while drying in the cherry lets the beans absorb sugars and fruit character from the surrounding pulp. For Kenya Rey, this approach amplifies the variety's natural fruitiness, turning SL28's brightness and Pacamara's richness into a cup of tropical fruit, cream and caramelized sugar. Coffea Diversa's careful fermentation and drying control keep the cup clean and well defined. Brewing Recommendations This anaerobic natural shines with methods that balance sweetness, body and fruit clarity: Pour-over (V60, Origami, Kalita Wave) Flat-bottom brewers for rounded sweetness Immersion brewers (Clever Dripper, AeroPress) to highlight body Brew at 198–203°F with a medium-fine grind. Serve in a tulip-shaped cup or wine glass to fully experience the aromatics. Explore our Top Rated Coffees (95+) and other Rare Coffees. For a washed coffee from the same garden, try our Guatemala Geisha Corona — Coffea Diversa.