The Story Behind Memory Lane
We are so excited to share our first official coffee with all of you! But the journey towards Memory Lane was not a short road. In fact, it began over 3 years ago when Nostalgia’s mobile cafe was being meticulously built piece by piece by Taylor herself. With that, lets take a brief stroll down Memory Lane….
In September of 2016, Taylor was sitting in a conference room at her audit job teaching an impromptu coffee brewing course to her colleagues when the idea behind Nostalgia hit her--why not start a business that is guided by her passion for coffee, people, craft, and a longing for those days when sitting in a cafe in Chicago made her the happiest?
Well after a lot of planning, research, learning and hard work, Nostalgia officially opened its trailer window in September of 2018. Although, we weren’t roasting our own coffee, we partnered with some of the best roasters in the country to learn from them and hone our brewing skills while building a following with our mobile cafe.
With a forceful nudge from COVID-19, our ideal timeline for opening a roastery was pushed forward. In March of 2020 our roasting journey officially began.
By the time June rolled around we had nearly 70 samples of various unroasted coffee’s from around the world and a warehouse to roast in. After spending weeks roasting and cupping each coffee, our team landed on these three particular coffees that fully embodied what we wanted from this blend …a coffee for everyone; a coffee that sparks joy in coffee connoisseurs and new coffee drinkers alike; a coffee that makes excellent espresso and a fantastic cup of coffee. But most importantly, a coffee that will take you walking down Memory Lane.
An interesting and diverse road indeed, Memory Lane is made up of Brazil, Guatemala, and Sumatra coffees. As with each of our memories, each component of this coffee is unique and has its own story. Below you can dig a bit deeper into exactly what’s in Memory Lane.
The first coffee in Memory Lane is a natural processed Brazil coffee from Fazenda Recreio farm that has been in the Machaedo family for four generations –Founded in 1890! This 605-hectare farm, at an altitude of 1,200 masl (4,000ft), has 240 hectares devoted to coffee, mostly the Yellow Bourbon variety. The remaining land is used for cattle ranching as well as growing citrus trees and eucalyptus. The bright sun and warm days in the Sao Sebastio da Grama region of Brazil contribute to the smooth mouthfeel, nice body and subtle sweetness of this coffee. Currently managed by Diego Machaedo, the farm won the 2004 Cup of Excellence competition, and we are so stoked to have this coffee make up 50% our blend!
The second coffee in Memory Lane is a fair trade washed Guatemalan coffee from the cooperation known as ASPROCDEGUA. The organization is made up of 664 contributing members, 394 of whom have organic certification. The producing members own small farms with an average of 2 hectares each at an average altitude of 1,900 masl (6,200ft). They plant coffee as well as other crops for diversification, including bananas, oranges, lemons, avocado, guava, and cassava.
One of the coolest parts of ASPROCDEGUA, is that its members have access to technical assistance and services such as soil analysis, test farms, and social projects based on food security, education, and nutrition. Making up 30% of our blend, this coffee is a flavor explosion that adds sweet acidity and delicate flavors to our blend.
The final coffee in Memory Lane is a full-bodied and earthy fair trade Sumatran coffee from the Serba Usaha Qahwah Tanoh Gayo cooperative. The co-op is made up of 363 members, and 105 are women! At an average altitude of 1,500 masl (5,000ft), these farms have rich volcanic soil and a balanced amount of shade trees contributing to the great development of the coffees. Once harvested, all coffee is wet-hulled, sun-dried, and cupped by the co-op's quality control team. Although only 20% of Memory Lane is Sumatran, this coffee truly caries its weight and is just as valuable as the other three coffees.