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".
Vidal Pérez Ambrocio’s El Mirador farm spans 1.5 hectares just outside the town of Sipacapa. From his stunning mountain vistas, he picks and depulps cherries on the same day . Following depulping, he ferments crops for 18 hours before drying them on raised nylon beds. He maintains a strong environmental directive focusing on water and soil conservation at his farm, which features a natural fertilization program and reclaimed grey water systems.
The combination of Caturra varietal plants with Vidal's well-nurtured and rich soil means an incredibly dense and flavourful 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 Crispy Crunch & Raspberry Jam.