Peng Editions #4: Shady, Colombia

Back at it with our famous PENG EDITIONS, we introduce another coffee banger: Shady from Colombia. Named after its producer, Shady Bader, this coffee has been grown on his farm located high up on Black Mountain, a famous inactive volcano, which has created nutrient-rich soils perfectly suited for coffee growth. Farmer Shady and his brother Elias’ wealth of experience combine to produce the finest yields all whilst maintaining high standards of sustainability.

This particular coffee is a microlot that uses the 3rd generation El Salvadorian Pacamara, which is rarely found outside of El Salvador. The varietal was first discovered in the 1950’s in El Salvador, where it evolved as a mutated descendant of the the Pacas and Maragogype varietals.

Extremely susceptible to the leaf rust that plagues coffee producers and of low yield make it fit for only the finest coffee growers that include Shady as a master in trade. The Pacamara is capable of exceptional quality, which is definitely apparent in this current harvest.

Although a ‘Natural’ this coffee has some additional processing in the form of Carbonic Maceration, which uses carbon dioxide instead of liquid to create a dry fermentation.  This is followed by a mechnical dryer at 35c for 20hrs before being placed on raised beds to complete the natural process.

Can you taste it?

The Shady combines a nice blend of fruity funk, which has been accentuated due to its natural process. Expect tasting notes of Strawberry Yogurt, Cherry, Apple Cider, Caramel, Orange

Our recommendation

Versatile in the cup we recommend drinking black on filter or espresso to accentuate the fruity notes, but don’t be afraid to try it with milk as it still cuts nicely.

We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.