PERU • NOÉ QUITO LAZO

SHADY LANE

PERU • NOÉ QUITO LAZO

FLAVOR PROFILE

Vanilla

Grenadine

Dark Chocolate

BODY: Smooth

ACIDITY: Mild

SWEETNESS: Classic

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BEANOLOGY

ORIGIN: Ihuamaca, San Ignacio, Cajamarca — Peru

PRODUCER: Noé Quito Lazo

FARM: Los Cedros

GENEALOGY: Catimor, Caturra, Bourbon, Typica & Mundo Novo

ELEVATION: 1800 Meters

PROCESS: Fully Washed

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BEANOGRAPHY

Shady Lane is the classic, low-acid, chocolaty side of the Phoenix espresso lineup — smooth, familiar, and quietly deep. This edition comes from Noé Quito Lazo and his Los Cedros farm in Ihuamaca, San Ignacio, Cajamarca, Peru.

Noé took over his three-hectare farm in 2010 and grows a diverse mix of coffee genealogies, including Catimor, Caturra, Bourbon, Typica, and Mundo Novo. His farm is interplanted with fruit trees, including yuca, plantains, and granadilla, creating a layered agricultural environment around the coffee.

In the cup, Shady Lane carries the comfort of a classic profile without becoming heavy or dull. Vanilla sweetness, grenadine-like red fruit, and dark chocolate depth move together in a cup that feels smooth, steady, and built for people who want low acidity with real flavour.

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ORIGIN

Ihuamaca, San Ignacio, Cajamarca — Peru

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PROCESSING METHOD

Fully Washed

In a fully washed process, the coffee cherry is depulped so the outer fruit is removed before fermentation and washing. This reduces the influence of extended fruit contact and allows the coffee’s cultivar character, growing conditions, and processing clarity to come forward more directly.

For Shady Lane, the washed process helps preserve balance and structure while supporting a mild, chocolaty profile. The cup stays smooth and composed, with sweetness and depth rather than sharp acidity.

In the cup, this means vanilla, grenadine, dark chocolate, sticky red cherry, strawberry candy, and a soft vanilla-bean finish — classic, smooth, and quietly rich.

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PRODUCER SPOTLIGHT

Noé Quito Lazo

Los Cedros

Noé Quito Lazo is the producer behind this Shady Lane lot from Ihuamaca, San Ignacio, Cajamarca, Peru. His farm, Los Cedros, is a small three-hectare property where he grows multiple coffee genealogies and continues to develop his processing approach.

This coffee reflects that careful farm-level work: mild acidity, layered sweetness, and a chocolaty structure that feels both familiar and polished.