Skip to content
Special Feature: Shared Source

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. 

Alirio picks cherries as ripe as can be, and does an initial float in water to remove the over- and under-ripe cherries. From there, he leaves the cherries to start the initial fermentation process (aka “cherry ferment”) in a plastic bag for 36-40 hours, depending on the weather- he’s careful to keep the bags with cherries especially cool during this initial fermentation period. From there, he de-pulps the coffee, and then ferments it for an additional 36-40 hours before washing it. To identify the best time to de-pulp the coffee, he takes some and places it in water to see if the mucilage of the sample washes off easily- he also says that he tastes it to see if the coffee has a prickly, bright taste to it. From there, his coffee is sun-dried for around 15 days, and then dried under shade cloth for 10 more days.  Parchment coffee is stored in Grain Pro bags at home to ensure that humidity is stable at around 11%.

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.

"We purchased this coffee through the FUDAM, which Jeremias runs alongside his sister Raquel Lasso. The brother and sister team are pioneering leaders in the La Union municipality and actively champion sustainable development through Fudam (which is registered as an NGO. FUDAM and the Lasso family have almost single-handedly improved the coffee quality and hence household incomes of many hundreds of smallholders across La Union and Buesaco. They have been instrumental in improving picking, fermentation, drying and storage. Equally, if not more importantly, FUDAM’s focus is in sustainable development, improving the livelihoods of smallholders through many agricultural programs, not just coffee. One of their founding principles is gender equality and they roll out programs that create economic independence for women within households. We are incredibly proud to buy coffee through such an inspiring organization.

Jeremias’ farm is located in the township of Buenos Aires, outside of La Unión, in the Nariño department. The 2 hectare farm is around 1950 masl, and Jeremias has managed it so that about half is dedicated to gesha production and the other half to this yellow bourbon.

After careful picking (ensuring by color that ripe cherries are picked), Jeremias does an anaerobic fermentation  leaves cherries for an initial controlled “cherry ferment” for 24 hours, where the fermentation process begins inside the cherries. Cherries are placed in a bag that’s sealed and left in a cool place, before returning the next day to de-pulp the coffee. From there, the coffee is left in an open, plastic tank for 24 hours. It’s washed twice with clean water before left to dry.

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



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


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



Temp - off the boil

Ratio - 1:16 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


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.


Stove top

Ratio - 1 - 8.5 (dry coffee : water)

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Back to top

Shopping Cart

Your cart is currently empty

Shop now