2025 Coffee Season in Australia
HARVEST HAS KICKED OFF HERE AT THE FARM IN MAREEBA. BEFORE WE GET TOO DEEP INTO IT, WE’VE TAKEN A MOMENT TO REFLECT ON THE PAST TWELVE MONTHS. LAST YEAR...
WE’VE BEEN GROWING COFFEE ON OUR FARM IN NORTH QUEENSLAND FOR YEARS, BUT WHEN IT CAME TIME TO OPEN OUR OWN CAFÉ, WE WANTED TO CREATE SOMETHING NEW. A BLEND MADE FOR THE FLAT WHITE, AND BUILT ENTIRELY FROM WHAT WE GROW. OUR GOAL WAS TO CREATE AN ESPRESSO THAT FITS HOW COFFEE IS OFTEN ENJOYED IN AUSTRALIA - MOSTLY THROUGH MILK, AND OFTEN AS A FLAT WHITE - BUT THAT ALSO DELIVERS SOMETHING MORE. WE WANTED SWEETNESS, DEPTH, STRUCTURE, AND A LITTLE FRUIT EXPRESSION. SOMETHING WITH A CLEAR POINT OF DIFFERENCE.
MOST ROASTERS BUILD THAT KIND OF PROFILE BY SOURCING BEANS FROM MULTIPLE COUNTRIES: BRAZIL FOR BODY, COLOMBIA FOR BALANCE, ETHIOPIA FOR LIFT. WE DID IT ALL USING COFFEE FROM OUR OWN LAND. ONE VARIETAL, GROWN ACROSS OUR FARM IN NORTH QUEENSLAND. PROCESSED THREE WAYS. ROASTED SEPARATELY. COMBINED WITH CARE. THAT’S JACK’S BLEND - OUR HOUSE ESPRESSO AT JACK’S NORTH BONDI SINCE DAY ONE. PROVEN IN SERVICE, NOW AVAILABLE ONLINE.
JACK’S BLEND WAS MADE USING A SINGLE VARIETAL - CATUAI - GROWN ACROSS THE FARM. TO BUILD DEPTH AND BALANCE, WE PROCESS THE SAME COFFEE THREE WAYS:
EACH LOT IS ROASTED SEPARATELY, THEN BLENDED IN A FINAL RATIO OF 60% WASHED, 20% NATURAL, AND 20% ANAEROBIC. ON OUR FARM, WE PROCESS COFFEE ACROSS THE THREE PRIMARY METHODS - WASHED, HONEYS, AND NATURALS - BUT WE SPECIFICALLY SELECTED TWO NATURALS (INCLUDING THE ANAEROBIC) AND ONE WASHED LOT. THE RESULT SHOWS HOW MUCH COMPLEXITY CAN BE CREATED THROUGH PROCESS ALONE. IT’S A BLEND OF METHOD, NOT GEOGRAPHY.
JACK’S BLEND IS SWEET, STRUCTURED, AND ENGAGING. EXPECT:
IT’S CONSISTENT ENOUGH FOR DAILY CAFÉ SERVICE, BUT LAYERED ENOUGH TO STAND OUT.
OUR FARM LOCATED IN FAR NORTH QUEENSLAND, ONE OF THE FEW PLACES IN AUSTRALIA WHERE HIGH-QUALITY COFFEE CAN BE GROWN. VOLCANIC SOIL, WARM DAYS, COOL NIGHTS, AND DRY HARVEST WINDOWS GIVE US WHAT WE NEED TO PRODUCE CLEAN, CHARACTERFUL COFFEE. WE GROW THE COFFEE, PROCESS IT, DRY IT, ROAST IT, AND CUP IT OURSELVES. THAT CLOSENESS MEANS WE CAN EXPERIMENT AND REFINE WITHOUT COMPROMISE, AND PRODUCE A COFFEE THAT REFLECTS BOTH PLACE AND PROCESS. IF YOU'RE NEW TO OUR STORY, YOU CAN READ MORE HERE:
JACK’S BLEND IS OUR MOST EXPRESSIVE ESPRESSO. IT BRINGS TOGETHER THREE PROCESSES TO BUILD MORE FRUIT, TEXTURE, AND SWEETNESS IN THE CUP. BY CONTRAST, ESPRESSO NO. 1 IS A SINGLE-PROCESS ESPRESSO - MADE ENTIRELY FROM WASHED LOTS. IT’S STRUCTURED AND CLEAN, BUILT FOR CLARITY AND SIMPLICITY. IT’S THE RIGHT PICK IF YOU ENJOY A MORE CLASSIC ESPRESSO PROFILE. BOTH COME FROM THE SAME FARM, THE SAME VARIETAL, THE SAME COMMITMENT TO QUALITY, JUST DIFFERENT EXPRESSIONS OF IT.
IN AUSTRALIAN COFFEE CULTURE - THE FLAT WHITE HAS BECOME SOMETHING OF A NATIONAL SIGNATURE. AND MOST OF THE COUNTRY’S TOP ROASTERS HAVE BUILT THEIR REPUTATIONS AROUND A RELIABLE, EXPRESSIVE, AND ENDURING ESPRESSO BLEND. JACK’S BLEND IS OUR ANSWER TO THAT TRADITION. IT DELIVERS THE BODY, SWEETNESS, AND STRUCTURE THAT CUSTOMERS EXPECT IN MILK, BUT DOES IT WITH COFFEE THAT IS ENTIRELY GROWN AND ROASTED IN AUSTRALIA. IT BRINGS THE CULTURAL STYLE TOGETHER WITH TRUE LOCAL PROVENANCE.
JACK’S BLEND HAS BEEN ON BAR AT JACK’S NORTH BONDI SINCE WE OPENED. NOW IT’S AVAILABLE TO ORDER ONLINE, FRESHLY ROASTED AND DELIVERED STRAIGHT FROM THE FARM. IT WAS DEVELOPED IN BONDI FOR THE FLAT WHITE, USING 100% AUSTRALIAN GROWN BEANS. AND MAYBE, JUST MAYBE, IT’S THE MOST AUSTRALIAN COFFEE YOU CAN DRINK.
HARVEST HAS KICKED OFF HERE AT THE FARM IN MAREEBA. BEFORE WE GET TOO DEEP INTO IT, WE’VE TAKEN A MOMENT TO REFLECT ON THE PAST TWELVE MONTHS. LAST YEAR...
WHEN PEOPLE THINK OF COFFEE-GROWING COUNTRIES, AUSTRALIA MIGHT NOT BE THE FIRST PLACE THAT SPRINGS TO MIND. HOWEVER, AUSTRALIA HAS BEEN GROWING COFFEE...