In the heart of Melbourne’s bustling coffee scene, one small business is taking a quieter but more purposeful approach. Continuum Coffee isn’t just about serving a quality cup, it’s about completing a cycle. One that begins on the farms of Yemen and ends not in a landfill, but back in the soil.
Founded in 2019, Continuum Coffee is the brainchild of Murtaza Pishori from the Dawoodi Bohra community of Melbourne, who imports premium Yemeni coffee beans to Australia. The business began as a wholesale operation, supplying roasters, but soon expanded into roasting and retailing through a mobile coffee trailer and online store. Yet what sets Continuum apart is the philosophy behind it.
“From the beginning, we knew we wanted sustainability at the heart of what we do,” says Murtaza. The vision goes far beyond compostable cups or biodegradable straws. It’s about redefining the journey of coffee itself.
Seeds of change
The inspiration for composting came from an unexpected moment—during Ashara Mubaraka in Colombo in 2019. Ashara Mubaraka is an important annual event in the Dawoodi Bohra community.
“I met a family friend, Aamir Hazari, who had set up a table demonstrating how easy it is to compost,” Murtaza recalls. “That planted the seeds for me. I started composting at home, and my interest grew from there.”
So when it came to launching the coffee trailer, composting wasn’t an afterthought, rather it was built into the business model. “Everyone talks about ‘farm to cup,’, But I wanted to take it a step further: farm to cup to land. I wanted to close the loop,” Murtaza said.
A worm café
At the heart of the composting efforts is a humble three-tier worm café. Each day, spent coffee pucks are added to the top layer. The two levels below quietly decompose over time, producing rich compost that’s used in the Pishori family’s garden which is lovingly tended by his parents.
It doesn’t stop there. Continuum has sold surplus compost to local gardeners, earning appreciation from customers who value both the product and the principle. “People love it. They’re often surprised by how much we think about these things,” says Murtaza.
Even the packaging reflects this philosophy. The coffee bags are home compostable and not just commercially compostable, which requires industrial facilities. Hot and iced cups, and even the straws (made from sugarcane), all break down naturally.
“We’ve consciously aimed to be environmentally conscious,” Murtaza says. “Inspired by the teachings of His Holiness Syedna Mufaddal Saifuddin, we’ve implemented a zero-waste policy. Any excess coffee or milk from our trailer gets repurposed. We want nothing to go to waste.”
No shortcuts
Maintaining a sustainable model doesn’t come easy, especially when juggling the demands of a growing business. But Murtaza sees composting not as a burden, but an essential part of the Continuum identity. “It’s definitely challenging, but it gives us joy. I find composting as essential as maintaining my accounts. As daunting as it may seem, there is just no escaping it,” he said.
All composting is currently done in-house, supplemented by a council-provided green bin for household organic waste. But the majority of coffee grounds go straight to their own compost system, feeding the soil and not the dump.
Advice for fellow business owners
For small business owners considering composting, Murtaza offers a simple message: “It’s not just a hobby. If you produce organic waste, you need to start composting. It takes time and understanding, but it’s worth it. You’re doing something real for the environment.”
