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 chocolatey 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:
Noé Quito Lazo took over his 3-hectare Los Cedros farm in 2010. He grows a diversity of varietals, growing Caturra, Catuia, Mundo Novo, and Catimor lots, which he interplants with a number of fruit trees including yuca, plantains, and granadilla. Noé began experiments in fermentation last harvest and this lot underwent a 20-hour soak before washing and drying at the local mill.

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. Peru lots are perfect fits, especially microlots like this one from Noé, which is a wonderfully sweet and comforting cup. Noé’s coffee layers rich chocolate over sticky red cherry and strawberry candy with a fun vanilla bean finish.