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:
It is hard to believe that Silvestre Justiniano Velásquez Morales has only been farming coffee for 8 years. At his Rancho Las Vegas, he began with experiments to see which varieties of bushes would best thrive. He realized that the farm’s proximity to a scenic river and the rich clay loam soil, meant that Bourbon, Catimor and Caturra would all grow and thrive! It is rare to achieve such quality in a short time but Silvestre is steadfast in his commitment to learning new methods for farming, improving processing approaches and ensuring his work force is provided with substantial pay and benefits. 

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. Silvestre's lot is a perfect fit with its beautiful apricot jam flavours that mingle with the sticky sweetness of amaretto or a coconut pecan frosting. There is a nice hit of round baking spices in the middle, think gingerbread or light nutmeg. The finish is big with lingering notes of cream and vanilla.