Founded 15 years ago, Common Good Coffee exists to support Joyya, a manufacturing company sparking good in areas of extreme poverty, where modern slavery is considered the norm. Common Good Coffee donates five dollars per kilogram of coffee sold back to Joyya. They have raised over $200,000 since 2020.
In a company that exists for people, it only makes sense that the chief roaster is about as much of a people person as one could be. Vernon Omeri is inspired by people, so much so that one of his favourite aspects of the job is hearing the various ways in which people enjoy coffee.
“I love being with people, sharing their journeys, joyous or otherwise.”
Omeri believes a good roast is one that highlights the unique tasting notes of the coffee, but a great roast is one that is recognised as consistent and keeps coffee drinkers coming back time and time again.
Though Ethiopian coffee is often Omeri’s personal origin of choice (Ethiopia is the birthplace of all coffee varieties after all), if given the chance, Omeri would travel to Papua New Guinea to expand his coffee knowledge. The island nation relies heavily on coffee to fuel its economy.
“They are our Pacific neighbours and are in need of a helping hand for their market and livelihood,” said Omeri.
Not only does Common Good Coffee do good with its profits, but it makes sure the Joyya ethos of sparking good is visible throughout its entire operation, starting with the beans. Using only organic coffee that is almost entirely mixed canopy cover grown helps to mitigate issues connected to clear-felling in areas of the planet where indigenous forest cover is under threat.
Omeri is excited to see Common Good Coffee continue to grow, in recent years the addition of simultaneous cooling and roasting, accurate gas flow metering, and digital monitoring have helped to ensure consistency across roasts. The future holds plans to continue upscaling and bringing new efficiencies to the workflow as the brand stretches to accommodate increased demand.
For anyone looking to get into the roasting industry, Omeri suggested being open to learning from a wide range of people and getting to know your audience as the key to success.
“Know the science of coffee, and cut your teeth as a barista in a busy cafe! I guess knowing what people like to drink is important - we roast for the people, not our egos, so I’d say get in touch with your coffee drinkers to stay focussed on what matters.”
