May 01, 2026
We all know a mate who goes above and beyond, sticks by you through tough times, never wavers from their values, and is as dependable as they are fun. That’s Commonfolk Coffee. Flavour-packed and full of heart, these folks make the industry better just by being in it.
Commonfolk has been on our radar since we first featured them in 2018, and they’ve only continued to raise the bar. What began as four mates roasting beans in a tin shed has grown into a thriving community across the Mornington Peninsula and Frankston. Despite thirteen years of growth, their ethos remains unbudged: make the coffee industry fairer, kinder and better for everyone along the chain.
They’ve poured as much care into people as they have into coffee, from community initiatives to the producers who make it all possible. Their decade-long partnerships with smallholder farmers are built on shared risks, shared rewards and the belief that quality coffee should never come at someone else’s expense. Their flagship initiative, The Cup That Counts, donates 20 cents from every coffee to support sustainable farming and community development and has raised over $500,000, embedding real impact into their everyday operations.
They may call themselves “commonfolk”, but anyone who knows them understands the truth: their work, relationships and legacy are anything but ordinary.
@commonfolkcoffee
commonfolkcoffee.com.au
THE INTERVIEW
We caught up with Will Shapley, Commonfolk’s head of coffee, and Meghan Foley, their marketing manager, to get the scoop on what’s ahead for the year, their mission to redefine partnership culture in the coffee industry, and the story behind their award-winning Frankston café.
You’ve officially reached a point where over 95% of your coffee is sourced through your ‘Partnership’ model. How has this approach changed the way you select new origins or farmers to work with next?
Our mindset has always been based around building relationships, not just sourcing coffee.
We ask, “who do we want to work with in five or ten years time?” We’ve developed an ethical sourcing framework which gives us a way to look beyond the sample on the table and understand how a producer operates, what they need, and whether we’re aligned long term.
We look for shared intent, transparency, and a willingness to improve quality together, not just a standout coffee in one season. We still love a fun spot purchase (and so do our punters), but our focus is firmly on long-term partnerships.
Your philosophy is about sharing the risks and rewards with producers rather than just buying the best beans. What has been the biggest challenge in convincing others in the industry to join this business model?
The biggest challenge has probably been proving that it can work commercially, not just ethically.
Partnership coffee requires taking more risks as a business, whether that’s paying higher prices, committing to volumes earlier, or sticking with partners through tougher seasons. From the outside looking in it can seem hard, but we know partnership coffee is a win for everyone involved if done right.
Better relationships lead to better coffee, more consistency, and ultimately a stronger business. It just takes time, and that’s the part the industry isn’t always set up for.
After a decade of ‘partnership coffee’ with Zukuka Bora in Uganda, what is the most rewarding change you’ve seen on the ground for the farmers?
For ten years, we’ve watched our relationships with farmers grow into genuine trust. Farmers who were once navigating volatile prices and uncertain buyers are now working with greater confidence, knowing the people on the other end are committed to showing up year after year.
That consistency has led to better farming practices, better processing, and ultimately better coffee. It’s not just about improving quality for the sake of it, it’s about building something that works long term for everyone involved.
From Zukuka Bora in Uganda to your work with Vava Coffee in Kenya, there’s a massive focus on youth empowerment. Why is engaging the next generation of farmers and baristas so central to the Commonfolk mission?
Without the next generation, there is no future for coffee.
The future of coffee depends on empowering youth to see a future within the industry. Whether that's farming coffee at origin, or working in cafes closer to home, without them the system starts to fall apart.
The exciting part is when younger generations are engaged and motivated, the whole industry lifts. From the way coffee is grown, to how its brews, served and experienced.
Commonfolk Franga has a bit of a double life—brewing specialty coffee by day and transforming into a licensed wine bar (‘Franga Nights’) by night. How did the vision for a day-to-night space come about, and how does the vibe shift once the sun goes down?
Franga’s got a bit of a split personality. By day, it’s what Commonfolk’s always been—bright, busy, in and out. But once the sun goes down, it flips. Lights go down, music changes, and suddenly it’s not really a cafe anymore. Franga Nights is like the cafe’s alter ego. Slower, moodier, a bit (lot) more wine, and somewhere you really want to take it slow.
This same cafe was crowned 2025 Cafe of the Year. What specific elements of the food, service, or ‘Frankston-only’ specials do you think pushed this space into award-winning territory?
We’ve always said Franga is a reflection of the people who actually use it.
The coffee matters, obviously, but what it really comes down to is the team and the way the space shows up for its locals. It’s not trying to be anything other than a really good, consistent place to be.
The food is thoughtful without being overworked, the service is warm and familiar, and there’s a real sense of people being known when they walk through the door.
You’ve officially raised over $500,000 via The Cup That Counts. What project have you been most proud of fuelling?
It’s hard to go past the work with Zukuka Bora in Uganda.
What started as a partnership has turned into something much bigger – supporting farms and farmers, processing sites, and now the outpost in Bukhanakwa. Seeing that grow from an idea into something tangible for the communities involved is something we’re super proud of.
The 20 cents a cup has never been about one off moments, it’s about backing things long enough to actually see them take shape. That’s probably what makes that project stand out.
Watch Every Cup Counts – A Commonfolk Story, a documentary that follows the story on the unlikely connection between smallholder coffee farmers on Mt. Elgon, Uganda, and a small roastery, Commonfolk, on the other side of the world.
What do you think is most exciting in your local coffee scene right now?
We’re seeing more small roasters making meaningful changes. Even purchasing just one or two bags of green coffee from an importer that creates real impact at origin is better than doing nothing at all. People often focus on brew methods or the latest single-dose grinders. In reality, the most exciting progress is happening along the supply chain. You can pre-batch an espresso, sure, but the real conversation should be about sustainable purchasing practices.
Tell us about what’s in store for the rest of the year?
We’re doubling down on long-term partnerships and continuing to evolve what meaningful coffee partnerships look like, with even more focus on the people behind the coffees we buy.
There are also a few things in the works, including new releases and a couple of fun collaborations.
And of course, good coffee month is just around the corner, where our wholesale partners jump on board to match our $1 per kilo donation.
THE COFFEE
Espresso Coffee:
Nyeri
This month’s featured espresso, Nyeri, leaves its mark in more ways than one. Sourced from Kenya’s highlands, Nyeri supports more than a thousand smallholder farmers in its origin country of Kenya, where over a third of the farmers are women. Each brew contributes to vital programs tackling agricultural challenges and initiatives that uplift women and empower young people. A bold, bright cup doing bold, bright things.
Coffee Origin:
Kenya
Tasting Notes:
Notes of sweet jaffa cakes, fresh sencha, bold blackcurrant and tangy grapefruit
Suggested Recipe for Espresso:
Dose: 21g
Yield: 47g
Temp: 94.5 degrees
Time: 26-28 seconds
Ratio: 1:2.24
Filter Coffee:
Mando
Meet the filter coffee as impressive as the man behind it. Keremba Warioba discovered specialty coffee in Melbourne, and now produces remarkable lots in Tanzania through his company, Communal Shamba. His work mirrors Commonfolk’s ethos: quality rooted in community. This partnership supports farmers operating their own Agricultural Marketing Cooperative Society, giving them independence and fairer returns. The result is a light, clean cup with bright citrus and rounded sweetness. A coffee that speaks for itself.
Coffee Origins:
Tanzania
Tasting Notes:
A lively blend of bright citrus and soft stone fruit, with a smooth, rounded finish
Suggested Recipe for Filter:
Dose: 20g
Bloom: 60g for 30 seconds
Water: 300ml
Temp: 96 degrees
Time: 2:30-3:00 minutes
Ratio: 1:15
Espresso Dark Roast:
Brimstone
Brimstone is Commonfolk’s first foray into dark roasting. It is a blend that brings together one of our oldest partners with one of our newest.
It features anaerobic naturals from Zukuka Bora in Uganda and washed lots from Vava Coffee in Kenya. The Zukuka brings body, texture and fruit notes, while the Vava adds chocolate and a lift of acidity.
Inspired by their time in Japan and how dark roasting is enjoyed there, Alisha and Will set out to create something bold, balanced, and accessible to all. A successful mission, if we do say so ourselves.
Coffee Origin:
Uganda & Kenya
Tasting Notes:
Notes of roasted plum, macerated berries, chocolate liqueur, caramelised honey, and cacao nibs
Suggested Recipe for Espresso:
Dose: 22g
Yield: 38g
Temp: 94.5 degrees
Time: 27-30 seconds
Ratio: 1:1.7
Premium Filter:
Rebel Rebel
Rebel Rebel comes from long-time friend and partner Diego Campos in Colombia. Their connection with Diego began in 2019 when he was working as a barista in Melbourne. By 2021, he was ready to export his first lots to Australia, and Commonfolk was proud to receive them.
Today, almost all of Commonfolk’s Colombian microlots are sourced either from Diego at Diamante or his father in law, Elias Sanchez at Finca Tamana.
Rebel Rebel takes its name from the Papayo varietal, a relatively unknown coffee that the wider industry is still debating, including whether it is distinct from Ombligon. It is a rare and unusual varietal whose name literally translates to “belly button”. While its origins may be up for question, there is no denying its exceptional taste.
Coffee Origin:
Colombia
Tasting Notes:
Notes of dark fruits, blackberry, deep plum, Irn-Bru, Pimms, mojito, blueberry, melon, apple cider vinegar, and finger lime
Suggested Recipe for Filter:
Dose: 18g
Bloom: 60g for 30 seconds
Water: 300ml
Temp: 96 degrees
Time: 2:15-2:45 minutes
Ratio: 1:16.5
