This fortnight is Coffee in Common, a café and roastery on Bacon Street in Hindmarsh. They roast in small batches, rotate fresh coffees through the year, and started out in Melbourne in 2015 before landing in Adelaide in 2021.
If there's a theme to this release, it's sweetness: a natural Brazil with vanilla wafer and caramel, a Guji natural full of plum and blueberry jam, a filter coffee fermented with actual watermelon, and a decaf that leans into toffee.
More Juice Blend
Brazil · Carnaval · Natural
Despite the name, More Juice is all one origin: Carnaval, a natural-process Brazil. Coffee in Common built it for milk, and it pulls sweet, balanced and rich, with plenty of body to carry through a latte or flat white.
Brazilian naturals tend to bring a nutty, chocolatey base, and this one leans right into it. It's just as happy in a stovetop or plunger.
Kayon Mountain
Ethiopia · Shakiso, Guji · Heirloom varieties · Natural · 1,900-2,200m
Kayon Mountain Farm sits in Shakiso, in the Guji zone of southern Ethiopia. Ismael Hassen Aredo and his family have run it since 2012. At 500 hectares with 300 under coffee it's a big farm by Ethiopian standards, and they process their own naturals and washed lots on site.
This is the natural. Grown between 1,900 and 2,200 metres and dried in the cherry, it pulls fruit-forward with a silky body, and it shines black where the berries have room. Coffee in Common recommend resting it 13 to 15 days from roast, so if your bag tastes a bit tight early on, give it a few more days.
Watermelon Candy
Colombia + Ethiopia · Castillo + Chelchele · Washed co-ferment · 1,500m
Strictly speaking this isn't a single origin. It's a 50/50 pairing of a Colombian Castillo and a washed Chelchele from Ethiopia, both grown around 1,500 metres.
The Colombian half is fermented for 48 hours without oxygen, with fresh watermelon added. That's where the melon and lolly character comes from. The washed Ethiopian half keeps it clean.
Expect it sweet and juicy, with jasmine and citrus turning up as it cools. Give it time off roast and you'll see it shine at its brightest.
Colombia EA Decaf
Colombia · Sugarcane decaf
A Colombian decaf done with the sugarcane process: ethyl acetate made from fermented sugarcane draws the caffeine out, leaving more of the sweetness and body behind than older methods.
Coffee in Common pitch it as a single-origin Colombian with the caffeine taken out, and it drinks like one, with the toffee sweetness Colombia is known for. Good in milk, good after dinner.
How Coffee in Common work
They rotate coffees through the year rather than running one menu forever, and they're open about where each one comes from. Their reserve coffees go a step further, bought direct from the farm.
The name isn't an accident. Meeting people who care about coffee as much as they do is, in their words, "what hospitality is all about".
The honest caveat: More Juice is called a blend but it's one Brazilian coffee, and Watermelon Candy is a two-origin blend sitting in the single origin slot. Both are good coffees; neither is quite what the label says. And Watermelon Candy's flavour comes from fermenting with fruit, so if you like your filter traditional, this one's a curveball.
A café and roastery on Bacon Street, Hindmarsh. Started in Melbourne in 2015, roasting in Adelaide since 2021, with house blends, seasonal single origins and a reserve list bought direct from farms.
Coffee in Common is in the rotation now
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