SHADY LANE

A LIGHT DARK ROAST:
People have been drinking dark roasts for over two-centuries and it seems both short-sighted and careless to ignore history. And yet if you roast too dark, all of the unique flavours of origin are lost and you simply taste the bitter burn and one-dimensional char of the roast process itself.

Shady Lane is a new way of roasting that uses a gentle approach and precise technique to strike a compromise: it engages in our coffee past with an approachable low-acidity  but also showcases the deeply sweet and delicious chocolaty notes possible with particular origins. It is new and old because as the Pavement song concludes, "the worlds collide, but all that we want is a shady lane". 

ORIGIN:
Manuel Velasquez purchased Finca Naranja in 1985 from its previous owners, who had primarily used it for forestry with a small coffee cultivation area. Today along with his children and grandchildren, Manuel focuses on continuous improvement, at all steps from planting to harvesting to production. Attention to detail means using shade from citrus crops and avocado trees or using an an site nursery for new plants. And Manuel derives great satisfaction from the coffee harvesting and its commercialization. The farm has become a cornerstone of financial support for his family, and Manuel emphasizes care at each and every step. 

FLAVOUR:
Sourcing crops for Shady Lane is always a fun challenge. We look for crops with a smooth sensory experience opening with a mild acidity, think cooked apples or pears, with a strong cocoa or cooked sugar backing. Manuel Velasquez's coffee is a perfect fit with its beautiful dried fig and light plum flavours that mingle with the sticky sweetness of amaretto or pecan pie. There is a nice hit of round baking spices in the middle, think gingerbread or light nutmeg. The finish is big with huge chocolate flavours that remind me of a heavily frosted cake.