Special Feature: Shared Source
Welcome to our third special feature, Shared Source! Originating as the coffee buying department of Small Batch Roasting Co., they were driven by a desire for independent, sustainable purchasing. Frustrated by misleading information about producer payments and the loss of continuity with producers, they embarked on their own in 2013, equipped with a Spanish speaker and determination. Their journey began with recognising issues in pricing, producer vulnerability, and the need for sustainable farming practices. This realisation spurred them to adopt an activist approach to coffee buying. Their expansion included forming key relationships in Seattle and the Pacific Northwest, leading to where they are now, with more developments ahead.
Their team, part of Melbourne's Small Batch Roasting Co. founded in 2009 by Andrew Kelly, includes Michelle Stoler in Portland, Oregon, overseeing sales and U.S. operations, and Frank Torres in Nariño, Colombia, fostering sustainable production practices. Supported by partners in Huila, Colombia, their mission is to connect with and share the source of their coffee.
Shared Source confronts the traditional inequities of the coffee industry with a commitment to social justice, environmental stewardship, and sustainable practices. Prioritising direct partnerships with smallholder producers, they focus on fair pricing, long-term relationships, and regenerative agriculture, incentivising environmentally conscious farming. Their approach emphasises quality over quantity, advocating for low-volume, high-quality coffee and supporting marginalised groups, particularly women and young people. As a progressive buyer, Shared Source embodies a vision of ethical engagement in the industry, prioritising people, community, and the environment to pursue a more equitable and sustainable coffee trade.
This feature, we have two different varietals, a Yellow Bourbon and a Pink Bourbon. Read more about these coffees below.
"Alirio and his wife Anayibe are members of the groups Los Guacharos, a group of friends and neighbours near Bruselas, Huila collectively working to transition away from synthetic chemical inputs in their farming, and towards a more active, biodynamic form of agriculture. This year, Alirio is working towards a goal of 50% organic agriculture. The members of the Los Guacharos group also commercialize their coffee collectively, and the group has a strong sense of solidarity. This pink bourbon is the second year of full production from his relatively recently-planted pink bourbon trees. Alirio has worked hard to specialize in more adventurous varietals- he has 10,000 pink bourbon trees, 3,200 young ají bourbons, 6,000 caturra, 900 bourbon sidra, and 1,000 recently-planted caturra chirroso plants. He and Anayibe have intentionally left part of their farm as a protected natural bio-reserve as well.
Producer - Alirio Muñoz
Origin - Bruselas, Huila, Colombia
Roasted by - Legend Coffee Roasters
Roast Date - 21/12/2023
Variety - Pink Bourbon
Process - Washed
Flavour notes - Round juicy orange acidity with chocolate biscuit and earl grey to follow.
Producer - Jeremias Lasso
Origin - Municipality of San Pedro de Cartago
Roasted by - Legend Coffee Roasters
Roast Date - 21/12/2023
Variety - Yellow Bourbon
Process - Semi Washed
Flavour notes - Cadbury Caramilk chocolate, Stone fruits
Recipes
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Espresso - 9 bar Brew ratio - 1:2.3 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.7 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:16 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:16 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
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Stove top Ratio - 1 - 8.5 (dry coffee : water) |
