High Life

品 82 #13 2017 年 10 月 Following on its mission to make good coffee accessible to all, Roastery Lab has sourced only the world’s finest for its humble abode on Peel Street. Guests will be sipping on a variation of coffees from four key origins, including Colombia’s Huila region, which produces flavors of malic acid, milk chocolate and teasing hints of clove; Brazil’s Cerrado region, distinguished by a flavor profile of brown sugar, rich dark chocolate and nuts; Ethiopia’s Yirgacheffe region, known for its striking aroma of grapefruit, apricot and an almost tea-like lightness to the brew; and Indonesia’s SumatranMandheling region, which provides an earthy, full- bodied and refreshingly herbal twang on the palate. The beans served are on a “light roast” scale similar to those found in Melbourne and Scandinavia. These regions believe in a lighter roast for a more authentic palette, respecting the beans’ natural flavor for a cleaner profile. For those who appreciate a hand-poured coffee, the roaster’s choice is hard to beat. Prepared using a Kinto, guests lucky enough to grab a spot inside can enjoy the theatrics of it being delicately prepared in front of you. With the source of coffee changing every two weeks, each cup indulges guests with a natural coffee flavor that expresses the roaster’s signature craftsmanship. A rotating programof beans will also include premium varieties from around the world.