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:
Alejandro Martinez Anaya is a fifth generation farmer who runs his 250 hectare San Jose farm alongside his brother Juan José. They have lots separated by varietal and focus on interesting and unique crops like Marsellesa or this Anacafe 14. The variety is a naturally propagated hybrid (meaning it occured in nature rather than the lab) and is one part Pacamara and one part Catimor (Timor Hybrid 832/1 & Caturra). Originally discovered in Guatemala in the 1980s, it is gaining popularity for both its resilience to rust leaf and its tendency towards sugary cups with rich malic acidity.  

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. Alejandro Martinez's lot is a perfect fit with its beautiful bosc pear flavours that mingle with the sticky sweetness of amaretto or a coconut pecan frosting. The finish is big with lingering notes of cream and chocolate.