Square One - Melbourne
“We are looking to work with producers that share the same values of making the world better place. Ultimately we want a fairer world for every stakeholder in the supply chain. We are looking for amazing quality coffee that is extremely consistent and has social, evironmental and ecconomical sustainability. Knowing we source our coffee from suppliers that are investing in long term success is key.
We are always thinking about our end cup experience, whats the most enjoyable cup of coffee our customers are looking for. After that we put together a dream list, what flavours and combinations are we craving. Then extensive searching for the coffee thats going to give us the perfect balance in every brew method. Finding the right balance can be really hard. The key question we ask, could we all drink this 7 days a week, if the answer is yes its a winner.
We love rich, full bodied coffees with fruit driven acidity. Think berry and honey sweetness with easy drinking florals and a touch of citrus. As long as it’s finding a good balance between volume and melody it goes into the roaster."
" Fair & Square is our signature espresso blend designed for everyday drinking. It took many attempts to create a blend that has a perfect balance of volume and melody in the end cup. Working directly with our customers to taste test the best experience in milk or black. It’s comprised of the Brazil Sul de Munas Natural, Ethiopia Sidamo Natural and Peru Kontiki Washed. The Brazil adds the smooth and silky caramel toffee over the top of the entire blend. The Ethiopian, a bold layer of rich plum, and sweet wine. The Peru comes in with a heavy base note of rich chocolate and gentle acidity. Together we have a perfect balance of strength, smooth chocolate, fruit acidity and rounded hazelnut its hard not to want one."
Components:
50% Brazil Sul de Munas
30% Ethiopia Sidamo
20% Peru Kontiki
Roast date - 26/4/2024
Process - Washed / Natural
Flavour notes - Chocolate, Hazelnut, Panela Sugar
"Eduardo Navarro Jiminez and his brother Juan Carlos Navarro Ceciliano share a 100-year family history in coffee production. The brothers and their other sibling own several farms, and in 2016 Eduardo established Coffee NACE Micromill. An important part of Juan and his brother Eduoardo's mission statement is, 'Sabemos que unidos somos capaces de lograr lo imposible,' or 'We know that together we are capable of achieving the impossible.'"
Farm - Coffee NACE Micromill
Origin - Tarrazú, Costa Rica
Roast date - 26/4/2024
Variety - Caturra
Process - Yellow Honey
Flavour notes - Brown sugar, toffee and pecan
"Gran Galope was born after the creation of “Regional Select”, which was our way of highlighting the distinct regional differences we saw coming out of Colombia. We heard from producers that they wanted to sell us more of their coffee, and Gran Galope as a program allows us to buy more and pay more along the larger quality spectrum for high quality coffees from these hardworking men and women in Colombia.
Gran Galope have been cupped and evaluated for their "workhorse" versatility. These lots are expected to have a balance of sweetness, fruity effervescence, and a foundation of cocoa and/or toffee. "
Farm - 30 Small Holders in Cauca region
Origin - Cuaca, Colombia
Roast date - 26/4/2024
Variety - Castillo, Caturra, Colombia
Process - Washed
Flavour notes - Jammy red grape, Dark chocolate, Vanilla
"Guji is a beautifully forested area in southern Ethiopia. The people of Guji grow coffee at very high altitudes in the rich red soil of the highlands, setting this coffee's profile apart from neighboring regions. Guji rests 2000 meters above sea level where coffee plantations have the perfect temperate climate to develop complex flavor notes.
Fermentation occurs during the Natural processing from the moment the coffee is picked. The drying process metabolizes the sugars and acids inside the coffee fruit. While the coffee itself is not held in fermentation tanks, its fermentation process can be altered by ambient temperature and exposure to full sun or shade."
Farm - Various smallholders
Origin - Sodu, Guji, Ethiopia
Roast date - 26/4/2024
Variety - Heirloom
Process - Washed
Flavour notes - Vanilla, Raisin, Milk chocolate
Recipes
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Espresso - 9 bar Brew ratio - 1:2.2 (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 - 1:2.4 (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 - 1:13 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:13 (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 - 1-14 (dry coffee : water) |
Square One X Common Ground
"Today our food system is in crisis. We’re witnessing an unprecedented change which is disconnecting the earth from the billions of people who daily rely on it for their survival. This disconnection has not only resulted in widespread environmental collapse, but also the deterioration of the physical and emotional health of people, all along the food chain. Farmers are facing ongoing challenges and uncertainty with a changing climate, consumers are increasingly plagued by dietary-related diseases, now Australia's leading public health issues (AIHW).
With that in mind, the regenerative farm at Common Ground Project is focused on showcasing how we can nurture our land and soils to support productive and biodiverse ecosystems. The farm produces over 200 KG of organic food for the community every week, and is constantly working towards a closed-loop system including composting, worm farms, tree planting. With a focus on bringing the ‘culture’ back to agriculture, Common Ground Project partners with over 30 community organisations, schools and businesses to act as a community hub for regenerative food and farming in the Greater Geelong region.
To support this mission, the farm is the foundation for the four main community programs:
1. Training & employment programs - established in 2020, the Staying Grounded program provides training and employment pathways in farming and hospitality for people facing disadvantage in the Geelong region. In particular, the program works with women from asylum seeker and refugee communities seeking meaningful employment in Australia. Each week, over 100 meals are donated to food relief to support food security in the region.
2. Education & workshops - with a focus on youth, the farm runs a number of immersive learning experiences and connective adventures on the land. Hands-on and practical, the programs explore themes relating to: where our food comes from, different methods of farming, and how we are all part of a greater local food system and ecosystem.
3. Internships and placements - the organisation works with the next generation of farmers, educators, dieticians, chefs and food systems advocates as they complete their studies. These placements involve hands-on work experience, grounded in a systems-thinking yet community-based approach.