A great cup of coffee is all about the beans, and these entrepreneurs have combined social responsibility with business savvy to serve up a remarkable brew.
For most young people, travel is a transformative experience that stays with their long after they’ve touched down on the tarmac.
For Yosir Le Cerf and Amelia Hicks, their adventures in Asia did more than that—it sparked the beginnings of a thriving coffee social enterprise. As environmental science students with a shared passion for sustainability, wanderlust and a perfect brew, their journey led them to create Old Quarter Coffee.
“We wanted to create something bigger than ourselves,” says Amelia.
“A business that not only brings joy to coffee lovers but also gives back to the communities we value.”
In 2017, they imported their first coffee pallet—a humble 700 kilograms from a K’ho family in Vietnam. As Old Quarter’s Director of Coffee, Yosir has spent several years on farms with their Asian farming partners, developing an understanding of the coffee’s journey from soil health to cup quality and fine-tuning the science of roasting.
“It’s a never ending learning experience;” says Yosir.
“I love the problem solving behind each roast, but my true motive to producing a delicious coffee is to showcase the hard work of our farming partners.”
This dedication ensures that Southeast Asian coffees, often underrepresented in Australia, leave a lasting impression.
“Being on the ground with our partners has taught me how to bring out the best in each different coffee,” he says.
“In the near future, we hope to see the regions we’re sourcing from recognised in the industry. Southeast Asian coffees have an incredible diversity of flavour attributes and we have found that people love the taste.”
“We wanted to create something bigger than ourselves, a business that not only brings joy to coffee lovers but also gives back to the communities we value.”
Creating a positive impact on the lives of producers, their families and communities is at the heart of what Amelia and Yosir love about their work.
“Over the years, we’ve been consistently investing in infrastructure at the farm level to help growers improve their processing capabilities, quality and therefore, the price they can receive,” says Yosir.
“This is an aspect of business that we are passionate about and find incredibly rewarding. One of our most memorable moments was paving a 500-metre dangerous dirt road in a Sumatran community, which is now used safely by over 1,000 households.”
Old Quarter Coffee is one of the only roasters in the country that source all their own beans and avoid a convoluted supply chain with too many changing hands.
“Our focus is on building mutually beneficial relationships. The unique way we source our coffee means that when you’re drinking Old Quarter Coffee, you are part of a very short supply chain; the farmers, us and you,” says Yosir.
“Our direct connection with the producers means we can trace every part of the coffee journey, making sure farmers are paid properly.”
With 38 unique coffees in their warehouse, Old Quarter offers a plethora of possibilities for creating delicious blends and limited-release products. Their three signature blends—Village Blend, Cloud Nine and Euphoria—are rotated throughout their two venues.
“It’s not just the coffee we love; it’s everything to do with the café industry including running our own cafes and working with other owners in our wholesale program,” says Amelia.
“For us, we want our venues to feel like you’re visiting the cellar door of a winery. It’s a roastery experience.”
Looking ahead, Old Quarter plans to expand its presence with new venues in Byron Bay, Brisbane and the Gold Coast.
“We’ve got a lot of exciting plans in the works, including developing new farmer relationships across more regions in Asia, which will bring more exclusive and rare coffees to Australia,” says Amelia.
“With each cup of Old Quarter coffee, you’re not simply enjoying a good brew—you’re also supporting our mission of giving back to communities in Southeast Asia and fostering a sustainable future for our coffee farmers.”
