Ona Coffee

From the Ama Project — a partnership between fourth-generation producer Luiz Paulo and Saša Šestić, named for Japanese pearl-diving traditions in the search for rare, exceptional lots. Sweet and nutty, with dark chocolate framed by raisin and a hint of almond.

Almond · Dark chocolate · Raisin

A milk-based espresso blend named for the Aspen tree in a nod to ONA's Canberra roots and the poplar-lined roads of the founder's early roastery-to-café trips. Positioned as an evolution of ONA's earlier Black Betty blend, built for refined balance and bold sweetness. Best used 14-30 days post-roast.

Chocolate · Hazelnut · Malt

From Ethiopia's biodiverse, forest-covered Bench Maji Zone — the original source of the Geisha variety — where smallholders intercrop coffee with food crops via traditional agroforestry and community washing stations process most of the harvest.

Stonefruit · Floral · Brown sugar

Named "the little miracle" by producer Pedro Erazo after his first successful specialty harvest cleared his family's debts. Cherries are selectively harvested every 15-20 days, pulped same-day, fermented ~15 hours, washed three times, and slow-dried 12-15 days on raised beds.

Orange · Botanical · Honey

From a 60-acre farm between two volcanoes, whose ash-enriched soils contribute full body and bright acidity; cherries are controlled-fermented and dried at the Santa Ana processing facility with rigorous sorting throughout.

Berries · Orange · Plum

Designed as "an invitation" and first step into specialty coffee, combining blueberry and mixed-berry sweetness with a deeper chocolate base for a profile reminiscent of black forest cake.

Chocolate truffle · Mixed berries

A mixed SL-variety lot from Kenya's Central Highlands between the Aberdare Range and Mount Kenya, processed by a cooperative that has invested in enhanced washing channels and wastewater management.

Red currant · Grapefruit · Brown sugar

A washed peaberry lot from smallholder cultivators in Ethiopia's Guji Zone — hand-picked ripe cherries delivered to centralized washing stations, fermented 24-72 hours, and slow-dried on raised beds before peaberry seeds are sorted out as a distinct export grade.

Floral · Yellow peach · Citrus

From a community of 709 smallholders growing indigenous heirloom coffee at among the highest altitudes in Ethiopia, hand-selected and naturally processed the same day as harvest.

Cherry · Raisin · Chocolate

A juicy, herbal filter lot from the farm and exporting company founded by Juan Peña, who partners with the University of Cuenca on soil research and drip-irrigates 35,000 trees across a dry-tropical climate.

Eucalyptus · Apricot · Orange

From the Geisha farm ONA co-owns in Volcán, Panama, established 2016 with a terroir-first philosophy — jasmine florals and bright orange citrus with sweet plum developed through an extended, carefully managed natural drying process.

Floral · Orange · Plum

A washed Geisha from ONA's co-owned Iris Estate — mechanically de-pulped, dried across multi-tier raised beds with careful environmental control, then rested 90 days in parchment to develop its elegant, floral complexity.

Jasmine · Apricot · Orange

Aggregated from numerous smallholders across western Ethiopia's forest-grown, historically overlooked Wollega Zone, where most farms operate without synthetic inputs by tradition rather than certification.

Floral · Yellow stonefruit · Citrus

A traditional milk-based blend named for the maple tree as a symbol of comfort and resilience, combining separately-roasted Ethiopian lots for layered complexity and a bold, full-bodied, consistent everyday cup.

Caramel · Biscuits · Nuts · Spices

A fruit-forward espresso blend inspired by founder Saša Šestić's 2015 World Barista Championship-winning routine, built specifically for milk-based drinks. ONA's bestseller, prized for its balance of clarity, sweetness, and recognisable character. Blend of Ethiopia Guji G1 Natural, Limu G2 Washed, Seattle Supernatural, Amederaro Supernatural, and Gargari 1725 Carbonic Maceration Natural.

Sweet berries · Creamy white chocolate

A filter-focused release launched in 2025 to mark 10 years of Raspberry Candy, emphasising clarity and structure with more defined fruit layers and a clean, tea-like finish versus the original espresso blend.

Raspberry candy · Chocolate · Hibiscus

A fruity, bright filter lot from a 7-hectare farm named for the producer's father, sourced direct via Project Origin's local partner Rony Gámez.

Botanical · Lime · Yellow stonefruit

A specialty decaf sourced through Project Origin for those who want full coffee flavour without the caffeine — soft orange and chocolate notes despite the decaffeination process. Best used 10-24 days post-roast.

Chocolate · Caramel · Citrus peel

Bright and fruit-forward, with notes of blood orange and ripe plum turning grape-like as it cools. Aggregated across Primrose Coffee's network of seven Yirgacheffe washing stations for a full regional expression — Primrose, established 2010, works with over 3,000 smallholder farmers and invests in local school and water-well construction.

Biscuit · Caramel · Dried fruit