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".
This is a community lot from Tojchiquel in Santa Barbara, Chimaltenango. Thanks to soaring altitudes and alluvial soils, the area’s coffee showcases sweetness and depth. Farms are often less than a hectare, so community lots become a way to highlight these exceptional offerings and ensure they are not lost in those massive regional blends. Within Santa Barbara, a small receiving station has been created to separate by quality with over 2000 samples being cupped per harvest. This lot is collection of the highest scoring harvests.
The combination of well preserved Bourbon and Typica varietal plants with soil rich in nutrients and sediments from the local lakes and tributaries means an incredibly rich cup. It is perfect for Shady Lane because it so chocolate forward with a plethora of warming sugar browning notes, think baked apple or honey cake. That is not to say there is no fruit flavours, this lot has a lovely haze of raspberry, hibiscus, pomegranate, wildflower honey, and syrupy cherry flavours!
For espresso, use a 1:2 to 1:2.1 ratio in 29-33 seconds.
Classic with Milk Chocolate & Maraschino Cherry.
Bourbon, Caturra & Typica.
Red Fox Merchants.