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".
Virgilio Martínez is the owner and operator of the 10-acre Los Chorros farm. He is an amazing producer, always seeking to improve his crop's quality with a precise and detailed oriented approach to processing. At Los Chorros, cherries are picked and depulped on the same day. They ferment dry for 24–38 hours and are then washed multiple times until they are free of mucilage. In the final step, they dry on concrete patios for 3.5–6 days depending on the weather.
It's hard to imagine a better candidate for Shady Lane than Virgilio Martínez. It is soft and gentle with a very pleasant light apple acidity. It has a very dominant chocolate body, that is full of a notes of pecan pie and almond butter. The finish is long and full of sweet praline flavours.
For espresso, use a 1:2 to 1:2.1 ratio in 29-33 seconds.
Classic with Chocolate & Apple Frangipane Tart.
Aldea Nea, San Pedro Necta.
Bourbon, Caturra, Catuai & San Ramon.