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Market Lane - 8th August 2022 - Drop Coffee

Market Lane - 8th August 2022

Welcome to Market Lane, a staple of the Melbourne specialty coffee scene.

"When we founded Market Lane in 2009, our mission was simple: we wanted to sustainably source, roast and share the world’s finest coffees, and celebrate the incredible stories of the people behind them. We also wanted to make great coffee accessible and exciting, easy to understand and appreciate, and simple to brew and enjoy.

The coffee industry in Australia has changed radically over the past decade and a half.  Before the 2010s, finding fresh, traceable, high quality coffee was practically impossible. We wanted to help address that and, in doing so, ignite positive change in the industry by redefining what coffee is and can be, and to build a market for, and appreciation of, specialty coffee. This is important to us because the more demand there is for high quality coffee, the better off the coffee producers are, and the more sustainable the coffee supply chain becomes.

In the years since we opened, there have been many positive changes in the coffee industry both in Australia and globally, but there’s still a lot of work to be done. To that end, our values and mission have remained unchanged, and we continue to be very focused on building a more sustainable future for everyone in the specialty coffee supply chain – particularly the producers and their communities, who rely on coffee for their livelihood."




Seasonal - Blend

"80% of this blend is made up of São Judas, produced by Antônio and Terezinha Rigno in Piatã, Brazil. Antônio is one of Brazil’s most knowledgeable and respected coffee professionals. His coffees have been placewinners in the Cup of Excellence competition an incredible ten times in the last 15 years. Piatã is known for having wonderful coffee-producing conditions, but above all Antônio credits his team members for the high quality of his coffee. “They are like family,” he says, “and they care as much as I do about quality. I am very lucky.

20% of this blend is made up of Nyarusiza from Buf Coffee in Rwanda’s Nyamagabe District. Around 700 smallholder farmers deliver their ripe cherries to Buf Coffee’s Nyarusiza washing station during the harvest period. Buf’s owners Epiphanie Mukashyaka and Sam Muhirwa care deeply about the producers they work with, and offer them a lot of support – in 2019, for example, they established a kindergarten next to the Nyarusiza station to provide crucial early education to the children of local farmers and washing station employees. Buf is recognised globally for its exceptional coffees and socially responsible buying practices.
Our Seasonal Blend is designed to be versatile; it tastes delicious when enjoyed on its own, as well as when paired with milk. In the cup, you’ll find notes of butterscotch and sultana with a soft orange finish."

80%: São Judas

20%: Nyarusiza

Roast date - 01/08/2022

Process - Washed

Flavour notes - Butterscotch and sultana with a soft orange finish.


Marimbus - Brazil

100% - Marimbus, Brazil

Roast date - 01/08/2022

Process - Washed

Flavour notes - Milk chocolate & orange with a soft caramel finish.


" The Twitezimbere Farmers’ Group is a collective of 32 smallholder coffee producers in Rwanda’s Southern Province. Recently these farmers got together and decided to process and market their coffees as a small, select lot. They named their group Twitezimbere as it roughly translates to ‘we work together for development’ in the local Kinyarwanda language. The group’s farmers now also share resources and labour during the busy harvest period.

Once picked, the farmers deliver their ripe coffee cherries to the nearby Remera washing station. Remera is one of three stations owned by Buf Coffee, an incredibly inspiring family-run company that Market Lane has been working with since 2010. (You can read more about Buf Coffee and its amazing founder Epiphanie Mukashyaka here.)

The Remera team usually centrally processes coffee from over 700 local producers, so it’s very special to be able to trace a coffee back to a small group like Twitezimbere. Selling their coffee as a distinct lot means the group’s members directly benefit from any higher prices paid specifically for their coffees, resulting in higher incomes to support their families. This provides an incentive to work together as a collective to produce the highest quality coffee possible. Judging by this coffee’s cup profile, this approach is working! Twitezimbere is clean and complex, with notes of plum and orange, and a chocolate finish.

Origin Nyamagabe District, Rwanda

Roast Date - 01/08/2022

Variety - Red bourbon

Process - Washed

Altitude - 2250 masl

Flavour notes - Plum and orange with a chocolate finish


"This lot of coffee was grown in Ethiopia’s Aroresa District and processed at the Ayla washing station. Ayla is one of 20 washing stations owned and run by Testi Coffee, a family business founded by Faysel Yonis that aims to support and grow with the farming communities that produce their coffee. With this in mind, Testi established their Project Direct program, which focuses on directly supporting coffee-farming families in tangible and positive ways. Through Project Direct, Testi has now built two primary schools and helped communities located near their more remote washing stations access clean water and electricity.

Around 700 producers deliver their freshly picked coffee cherries to the Ayla washing station at harvest time. The majority of these producers farm organically on small plots of land (around 2–5 hectares in size). These farms sit at an average elevation of 1950–2150 metres above sea level. The high altitude, combined with the area’s cool temperatures, causes the coffee cherries to ripen slowly, ultimately leading to denser beans and a sweet and complex cup profile."

Origin - Sidama, Ethiopia

Roast Date - 01/08/2022

Variety JARC 74110 & 74112

Process - Washed

Altitude - 1950 - 2150 masl

Flavour notes Floral with lemon and black tea



Espresso - 9 bar

Brew ratio - 1:2.4 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time


Espresso - 6 bar

Brew ratio - 1:2.6 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time



Temp - off the boil

Ratio - 1:13.5(dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


Temp - off the boil

Ratio - 1:13.5 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.


Stove top

Ratio - 1-12 (dry coffee : water)

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