We got three limited release Gesha variety coffees from Bolivia coming up, produced by the Rodríguez family.

In this episode Jason talks about the different processing methods used and shares his tasting notes.

In this episode we hear from Fleur and Jason about their first trip back to Guatemala since 2019, about the producers they met and the coffees they tasted.

In this episode we hear from Jason about his latest trip to Ethiopia, what our goals of the trip were, who we visited and why?

Do you dream about opening up your own coffee shop? Jason has opened several. In this mini series Jason talks about the new shop on Queen Street and Sydney Road and shares his thoughts on how to approach opening a coffee shop.

In part 3 we talk about the menu, merchandise, marketing, and customer service as well as hiring staff for a new café.

Please email your coffee shop related questions or feedback to training@marketlane.com.au

Do you dream about opening up your own coffee shop? Jason has opened several. In this mini series Jason talks about the new shop on Queen Street and shares his thoughts on how to approach opening a coffee shop.

In part 2 we talk about council regulations, negotiating a lease, the timeline for opening a new shop and the equipment needed for a small coffee shop.

Please email your coffee shop related questions or feedback to training@marketlane.com.au

We're opening up a new café on Queen St, Melbourne!

Do you dream about opening up your own coffee shop? Jason has opened several. In this mini series Jason talks about the new shop on Queen Street and shares his thoughts on how to approach opening up a coffee shop.

In part 1 we talk about purpose, location, shop name and budget.

Please get in touch via training@marketlane.com.au with any questions.

We got two beautiful new coffees from Caranavi, Bolivia!

The Mamani family is based in the remote Uchumachi colony of the Caranavi provice. The Mamani brothers work together with their spouses to improve the quality of the coffee produced in their region and we are excited about this delicious and complex coffee roasted for espresso.

La Llama is a farm we bought a few different lots from before. This new filter roast is a washed caturra variety produced by the Rodriguez family who also owns Agricafe, the exporter and marketing agent we work with in Bolivia.

We got three delicious new coffees on our shelves.

Our new seasonal blend is made up of 80% São Judas, a pulped natural catuaí variety from Piatã, Brazil and 20% washed red bourbon variety from the Nyarusiza washing station in Nyamagabe, Rwanda.

Sincorá is a single origin pulped natural catuaí variety espresso roast from Fazenda Progresso in Chapada Diamantina, Brazil. For filter we have Ayla, a washed process JARC 74110 and 74112 varieties from Sidama, Ethiopia.

We got two new delicious filter coffees on the menu.

Airumá is a pulped natural catuaí variety produced by the quality focussed Borré family at Fazenda Progresso in Chapada Diamantina, Brazil.

Twitezimbere is the name of a small group of 32 producers that process their coffee at the Remera washing station in Nyamagabe region in the south of Rwanda. (Check out roll out part 9 for more information)

Our new single origin espresso is a honey processed caturra and colombia varieties from Nariño, Colombia. This coffee is grown by eight independent producers who farm around the town of Aponte.

Have you heard the one about the doves and the llama?

We got two exciting new coffees roasted for filter. Finca Los Palomos is a washed Chiroso variety from Urrao, Colombia and La Llama is a natural processed Ethiosar variety from Caranavi, Bolivia.

Coffees from these farms were very popular when we had them last year and we are so happy to have them back!

Our newest filter coffee is a very special single producer washed red bourbon from Gagenke, Rwanda.

Marie Bedabasingwa has worked with coffee for decades and is a member of the Dukunde Kawa Coop. Her coffee has been processed separately at the Ruli washing station.

Einar and Jason taste and talk about two delicious new coffees from producers we have worked with for over ten years!

Los Rodriguez is a honey processed caturra varietal from Caranavi in Bolivia, roasted for filter. Mbilima is a washed red bourbon varietal from Gagenke in northern Rwanda and is roasted for espresso.

Our new seasonal blend for espresso is made up of 70% Familia Rodriguez from Nariño, Colombia and 30% El Fuerte from Samaipata, Boliva. Familia Rodriguez is a coffee that is new to Market Lane this year, while El Fuerte has been a regular coffee on offer since 2011.

Einar and Jason taste and talk about the new coffee and Jason explains further about the C-price.

Einar and Jason taste and talk about the filter coffees on the menu for April 2022 and Jason talks about our upcoming coffees, new shops, coffee prices and oat milk.

Einar and Jason taste and talk about the coffees on the current menu and Jason tells us about which coffees that are coming to Market Lane in the first half of 2022.

Double espresso! In this episode we introduce two new coffees.

Mormora is a new single origin espresso roast from Guji, Ethiopia and the new Seasonal Blend which is made up of 60% Santa Clara from Antigua, Guatemala and 40% Wahundura from Murang'a Country, Kenya.

Test your knowledge after listening with the coffee quiz!

Ngamba is a single estate and single varietal coffee from Kirinyaga, Kenya. This is the third year in a row we offer this delicious coffee, and in this episode Market Lane's Head Roaster Nick explains how he approaches when roasting a new coffee to rollout to the shops.

After listening please respond to the Ngamba quiz.

Sincorá is our new filter coffee, produced by the Borré family at Fazenda Progresso in the beautiful Chapada Diamantina region in Bahia, Brazil. Listen to find out more about this coffee and how it compares to the other coffees on our menu.

After listening, check your knowledge and make your own comparisons in the quiz!

La Maravilla from Huehuetenango has been a regular offering at Market Lane since 2013. This delicious coffee has placed numerous times in the Cup of Excellence competition, and is known internationally as one of the best coffee farms in Guatemala.

In this episode Jason also explains the Cup of Excellence scoring system and how he uses this coffee score when discussing with the roasting team, MCM and producers.

After listening to the episode, test your knowledge with the quiz!