SHADY LANE

PERU • FREDESVINDA ESTELA

FLAVOR PROFILE

Valencia Orange

Chocolate

Golden Raisin

Body: Round

Acidity: Soft

Sweetness: Caramelized

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BEANOLOGY

Origin: San Ignacio, Cajamarca — Peru

Producer: Fredesvinda Estela

Farm: El Cacao

Varietal: Catuai, Caturro, Amarillo, Marshell, Bourbon

Elevation: 1850 Meters

Process: Fully Washed

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BEANOGRAPHY

Shady Lane is our conversation with coffee history — not an imitation of the past, but a respectful answer to it. It honours the deep comfort people have always sought in espresso while letting the cup breathe with more clarity, more softness, and more care.

Fredesvinda Estela’s coffee comes from El Cacao in San Ignacio, Cajamarca, and is shaped both by her own work and by the collective strength of the El Morito producer group. That network of neighbouring farms has invested together in better tanks, better washing infrastructure, and stronger post-harvest systems, making it possible for each producer to benefit from shared tools without sacrificing individual identity. On her own land, Fredesvinda brings the same seriousness to farm health through composting, soil regeneration, and the gradual renewal of plots.

The cup reflects that calm, steady labour. Chocolate anchors it. Orange lightens it. A dried-fruit sweetness lingers in the background, warm and patient rather than loud. There is no need for exaggeration here. Shady Lane succeeds because it knows exactly what it wants to be: generous, balanced, and deeply drinkable.

People have been drinking bitter dark roasts for centuries, and it seems careless to pretend that history does not matter. Shady Lane does not reject that tradition. It refines it. It offers a way back to comfort without returning to heaviness.

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ORIGIN

San Ignacio, Cajamarca — Peru

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PROCESSING METHOD

Fully Washed

In the fully washed process, the skin and pulp are removed before the coffee is fermented, washed, and dried, creating a more controlled post-harvest environment around the seed. This changes fermentation behaviour, moisture movement, and metabolite development in ways that often favour clarity and structural precision. During roasting, those preserved or modified precursors are transformed through Maillard chemistry and related thermal reactions, helping generate the volatile and non-volatile compounds that shape the cup’s acidity, transparency, and overall balance.

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PRODUCER SPOTLIGHT

Fredesvinda Estela

El Cacao

Fredesvinda Estela’s coffee reflects both attentive farm management and the strength of the El Morito producer network. Her work shows how collective infrastructure and individual care can combine to produce coffees of warmth, clarity, and consistency.

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WHOLE BEAN

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“Legendary Things Arise from Fire!”™ — Phoenix Coffee Company Inc.

« De la braise naît le légendaire! »™ — Phoenix Coffee Company Inc.

SHIPPING

To preserve freshness and ensure timely delivery, in-stock coffee orders are shipped the same day or by the next business day. Most orders are added to the current week’s roast cycle and dispatched as soon as the freshly roasted beans are ready.

EXPÉDITION

Afin de préserver la fraîcheur et d’assurer une livraison rapide, les commandes de café en stock sont expédiées le jour même ou au plus tard le jour ouvrable suivant. La plupart des commandes sont ajoutées au cycle de torréfaction de la semaine en cours et expédiées dès que les grains fraîchement torréfiés sont prêts.

PICK-UP ORDERS

For pickup orders, please wait until you receive your confirmation email before heading to the pickup location.

COMMANDES À RAMASSER

Pour les commandes à ramasser, veuillez attendre de recevoir votre courriel de confirmation avant de vous rendre au point de ramassage.