Skip to content
Welcome back to Market Lane! A Drop favourite and staple of the Melbourne 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."
 |
 |
 |
 |
|
|
100% - Marimbus, Brazil Roast date - 16/01/2023 Process - Washed Flavour notes - Milk chocolate & orange with a soft caramel finish.
|
|
|
"Ana Lucia Zelaya and Rony Asensio both come from longstanding coffee-producing families. 80% of this espresso blend was produced on their farm, La Soledad, in Antigua, Guatemala. “Everything we do is done with love,” Rony told us. This was evident to us when we visited La Soledad. The pair farm with a careful attention to detail, a deep understanding of best agricultural practices, and a commitment to constant innovation and improvement. Addisu Hulichaye is another passionate, quality-focused producer. 20% of this blend was produced on his farm, Gololcha, in Ethiopia’s Sidama region. Addisu grows his coffee organically and processes it using the natural method, a technique that requires careful and fastidious work at every stage. It’s extremely rare to have a coffee that’s traceable back to an individual smallholder farmer in Ethiopia, and we’re thrilled to have this special coffee as a component of this sweet and creamy espresso blend." 20%: Gololcha, Ethiopia Roast date - 16/01/2023 Process - Mixed Flavour notes - Walnut & brown sugar with a blackcurrant finish. |
|
|
"
Las Piñas (meaning ‘the pineapples’ in Spanish) is a five-hectare farm located outside the town of China Alta, a region known for its high elevations and sweet, refined coffees. Producer Reinaldo Parra has planted the farm with caturra variety coffee, which yields well at the farm’s altitude of 1900 metres.
Reinaldo is a generous and influential coffee producer; many of his neighbours look to him for advice and guidance. His own farm is comprised of two steep slopes, with his home and his small mill and drying beds situated between them. At harvest time, Reinaldo and his family do most of the coffee-picking themselves. They then hand-pulp the coffee and place it in a fermentation tank. Like many producers in the area, Reinaldo applies an extended fermentation technique, adding extra beans over a 2–3 day period. This contributes a vibrant, winey acidity to the coffee’s cup profile, as well as a lovely heightened sweetness. In the cup, this beautiful coffee has notes of caramel and rose with a blackcurrant finish." Origin - Ibagué, Colombia Roast Date - 16/01/2023 Variety - Caturra Process - Washed Altitude - 1300 masl Flavour notes - Caramel & rose with a blackcurrant finish.
|
 |
|
"Maria Zelaya Aguirre is the third generation of her family to produce coffee in Guatemala’s famous Antigua growing region. For decades, she grew coffee conventionally, using old-fashioned techniques, and sold it as commercial-grade beans. In 2012, however, the farm’s coffee plants were damaged by leaf rust and Maria decided to overhaul her agricultural program, in order to combat the disease and produce specialty-grade coffee. Maria enlisted the help of her nephews Luis Pedro and Ricardo (our long-time producing partner) and together they overhauled and updated the farm’s growing, pest control and fertilisation practices. Ten years on, their efforts have resulted in healthier plants, greater yields and a huge improvement in coffee quality. Though Maria managed the farm into her eighties, she recently decided to transfer its management to her nephews, who now run it in the meticulous and professional manner they learned from their aunt." Origin - Antigua, Guatemala Roast Date - 16/01/2023 Variety - Bourbon & Typica Process - Washed Altitude - 1550 masl Flavour notes - Plum & dark chocolate with a heavy mouthfeel. |
Recipes
|
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
|
|
Pourover 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 |
Aeropress 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) |