ONE PLANTATION · EVERY STEP
Most roasters meet their coffee in a sack. We meet ours in flower.
At Jaques, the same family carries responsibility from the first white blossom to the bag at your door. The result is not anonymous supply. It is coffee with a place, a season and a clear line of custody.
THE COMPLETE CHAIN
Eight stages. One accountable origin.
A coffee crop cannot be hurried into quality at the end. Each stage inherits the decisions made before it, so the chain stays connected from tree to cup.
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01 · FLOWER
The season opens in white.
After irrigation or the first useful rain, the estate can erupt in jasmine-scented coffee blossom. The flowers last only a few days. Their timing sets the rhythm for the crop that follows.
3—5 DAYS
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02 · DEVELOP
Green fruit, slow work.
The pollinated flowers become small green cherries. Through the wet summer they expand and mature, drawing on months of field care before their colour begins to turn.
8—9 MONTHS
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03 · RIPEN
Uniformity is designed in.
The trees are managed in blocks and pruned to renew productive wood. A dry winter followed by carefully timed water helps concentrate flowering—and, later, ripening—into a more even harvest.
QUALITY BEFORE HARVEST
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04 · HARVEST
Coffee Shuttle One enters the row.
The estate’s pioneering mechanical harvester dislodges and collects the crop in one operation. It was built in 1985 to solve the labour equation facing commercial Australian coffee.
ONE PERSON · ONE TREE · TWO SECONDS
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05 · WET PROCESS
Fruit becomes coffee.
Fresh cherries move to the wet factory, where the fruit is pulped away. Fermentation loosens the remaining mucilage; washing cleans the parchment coffee before controlled drying begins.
FERMENT · WASH · DRY
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06 · PREPARE
The green bean is revealed.
Once the parchment coffee is dry, it is hulled and prepared for roasting. On average, roughly six kilograms of harvested red cherry are needed to produce one kilogram of green coffee.
≈6:1 CHERRY TO GREEN
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07 · ROAST
Heat, judgement, restraint.
Green coffee crosses the estate to the roastery. Small decisions in time and temperature reveal sweetness, body and balance while preserving the character built in the field.
CAST-IRON DRUM ROASTING
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08 · PACK + DISPATCH
One address to your door.
The roasted coffee is packed and dispatched directly from Mareeba. Fewer hand-offs make provenance easy to understand: the address on the bag is the place the coffee was grown.
DIRECT FROM MAREEBA
WHY INTEGRATION MATTERS
The detail is the difference.
Growing and roasting at the same address does not remove agriculture’s uncertainty. It makes the responsibility for every response unmistakably ours.
- FLOWER
- 3—5 DAYS
- A brief, fragrant opening to the season.
- FRUIT DEVELOPMENT
- 8—9 MONTHS
- From blossom to harvest-ready cherry.
- CROP CONVERSION
- ≈6:1
- Red cherry to green coffee by weight.
- ESTATE ELEVATION
- 1340 FT
- The Mareeba plantation’s stated elevation.
Coffee fruits on new growth. The trees are therefore managed in blocks and hard-pruned on a cycle, trading short-term yield for productive wood in the seasons ahead. Flowering is then encouraged after the dry period with timed irrigation.
These are farming decisions, not packaging language. Their consequences move through harvest, processing and roast.
One address. Fewer hand-offs.
Harvested cherry does not disappear into an anonymous supply chain. Wet processing, drying, roasting, packing and dispatch remain connected to the estate, giving the family direct sight of the whole journey.