David Kim has a uniquely "matter of fact" voice in the coffee industry, and while I could say plenty about David and who he is, I'll leave it at this: the focus and attention to detail that David has shown in his competition routines (he competed at World Brewer's Cup 2019) is fully evident in everything he's doing with David Kim Coffee. Oh yeah, and the coffee is delicious.
Keeping things as simple as possible, David sorts his coffee into six different labels, each with its own consistent "personality". Right now, four of those labels are available in one of two distinct roast styles, White or Black. White is meant to be for those who prefer slightly brighter and balanced coffee. Black is for anyone who loves a smoother, heavy cup. I think you can guess which roast makes for a more enjoyable espresso.
About the variety,
"When we got these seeds they gave it to us as SL28. We learned a few days ago, that these seeds come from the mother trees used for the Scott-Labss project where they developed all the different lines of SL´s. So we cannot be 100% sure it's exactly SL28. That's why we are going to start selling this one as "San Roque", the district of our farm and also where these seeds were rediscovered and have made a great impression about the really high quality it has. Some of our clients are going to continue to sell it as SL28 since it's the same tree where it comes from, but we also got this year SL 28 and SL 34 from Kenya so we are going to have that other option in the future. In the end, they are Bourbon-Typica. We started planting this variety as an experiment in 2012, having a stable high quality year after year. The inconvenience is the variety we have more susceptible to the leaf rust disease. But the super high quality makes it worth the extra effort."
About the processing method
"Like all varieties, we choose the right moment to start harvesting it, measuring Brix content. Then we bring the cherries to the wet mill where we separate floaters and wash the cherries so they don´t have dirt going into the anaerobic tanks. In this case, we left the coffee 5 days inside the fermentation tanks, measuring temperature, Brix content, acidity (ph) and time. After this, it was taken to the drying patio for 11 days and then 8 hours in a mechanical dryer (Guardiola)."