Jack - Filter

Tastes Like: Red Apple, Watermelon, and Raspberry Candy.

ABOUT THE GOOD PERSON ON THE BAG:

Jack is genuinely one of the sweetest people you will ever meet in your entire life. Absolute cutie. 

Friend, heart throb, chef extraordinaire. Some people say (me, I say it) that Jack was made in a Powerpuff-Girl-style-lab-experiment when trying to make The Perfect Boyfriend. It was too much of a success and the experiment was indefinitely shelved to protect boyfriends everywhere. 

I first met Jack when he flew over from Melbourne to do a residency position at Wines of While, only to then stay in Perth afterwards and take up the Head Chef position shortly after. Jack has since left cheffing due to finding out he's allergic to almost all food and that's why his body felt like it was crumbling all the time. Some sort of bitter irony but at least you know the bitterness in this irony would have been perfectly balanced with sweetness, acidity, and umami.

You can find Jack pulling some shifts at Parkside Coffee or floating around Perth living his best life with his (even handsomer-er than him) dog, Ponyo.

Bhagwan much love to a real one.

THE GOOD PEOPLE BEHIND THE COFFEE:

The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.

Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year.

Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property.