In this episode we hear from Jason about his latest trip to Ethiopia, what our goals of the trip were, who we visited and why?

Do you dream about opening up your own coffee shop? Jason has opened several. In this mini series Jason talks about the new shop on Queen Street and Sydney Road and shares his thoughts on how to approach opening a coffee shop.

In part 3 we talk about the menu, merchandise, marketing, and customer service as well as hiring staff for a new café.

Please email your coffee shop related questions or feedback to [email protected]

Do you dream about opening up your own coffee shop? Jason has opened several. In this mini series Jason talks about the new shop on Queen Street and shares his thoughts on how to approach opening a coffee shop.

In part 2 we talk about council regulations, negotiating a lease, the timeline for opening a new shop and the equipment needed for a small coffee shop.

Please email your coffee shop related questions or feedback to [email protected]

We're opening up a new café on Queen St, Melbourne!

Do you dream about opening up your own coffee shop? Jason has opened several. In this mini series Jason talks about the new shop on Queen Street and shares his thoughts on how to approach opening up a coffee shop.

In part 1 we talk about purpose, location, shop name and budget.

Please get in touch via [email protected] with any questions.

We got two beautiful new coffees from Caranavi, Bolivia!

The Mamani family is based in the remote Uchumachi colony of the Caranavi provice. The Mamani brothers work together with their spouses to improve the quality of the coffee produced in their region and we are excited about this delicious and complex coffee roasted for espresso.

La Llama is a farm we bought a few different lots from before. This new filter roast is a washed caturra variety produced by the Rodriguez family who also owns Agricafe, the exporter and marketing agent we work with in Bolivia.

We got three delicious new coffees on our shelves.

Our new seasonal blend is made up of 80% São Judas, a pulped natural catuaí variety from Piatã, Brazil and 20% washed red bourbon variety from the Nyarusiza washing station in Nyamagabe, Rwanda.

Sincorá is a single origin pulped natural catuaí variety espresso roast from Fazenda Progresso in Chapada Diamantina, Brazil. For filter we have Ayla, a washed process JARC 74110 and 74112 varieties from Sidama, Ethiopia.

We got two new delicious filter coffees on the menu.

Airumá is a pulped natural catuaí variety produced by the quality focussed Borré family at Fazenda Progresso in Chapada Diamantina, Brazil.

Twitezimbere is the name of a small group of 32 producers that process their coffee at the Remera washing station in Nyamagabe region in the south of Rwanda. (Check out roll out part 9 for more information)

Our new single origin espresso is a honey processed caturra and colombia varieties from Nariño, Colombia. This coffee is grown by eight independent producers who farm around the town of Aponte.

Have you heard the one about the doves and the llama?

We got two exciting new coffees roasted for filter. Finca Los Palomos is a washed Chiroso variety from Urrao, Colombia and La Llama is a natural processed Ethiosar variety from Caranavi, Bolivia.

Coffees from these farms were very popular when we had them last year and we are so happy to have them back!

Our newest filter coffee is a very special single producer washed red bourbon from Gagenke, Rwanda.

Marie Bedabasingwa has worked with coffee for decades and is a member of the Dukunde Kawa Coop. Her coffee has been processed separately at the Ruli washing station.