Ona Coffee

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

El Lino is a block of the Valladárez family's Cafetalera Buenos Aires in Dipilto. Luis Emilio Valladárez Zelaya inherited the Buenos Aires plot in 1960 and built it into a multi-farm operation he now runs with his son Olman. Washed Caturra roasted for espresso.

Red apple, Caramel, Black tea

Finca Putushio is a purpose-built project in Loja founded in 2024 by Pepe Jijón, his son José and Francisco Vintimilla; Pepe previously developed the celebrated Finca Soledad. Washed Typica Mejorado from 2,222 m, from Ona's reserve espresso range.

Botanical, Apricot, Caramel

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

Janson Estate dates to 1926, when Swedish immigrant Carl Axel Janson settled on the slopes of Volcán Barú; his sons founded Janson Coffee in 1990. Second-generation grower Kai Janson now fronts the farm. A natural green-tip Geisha from Ona's reserve range.

Pink guava, Jasmine, White grape

From the Kaliluni Factory, the only washing station of the Kaliluni Farmers' Co-operative Society, serving 1,500-1,700 smallholders in Machakos, a lesser-known region south of Nairobi on volcanic loam. Part of the Machakos Co-operative Union. Roasted for espresso.

Red currant, Pomegranate, Brown sugar

Las Hortensias ("hydrangeas") has been in the Albir Sotomayor family for over 50 years and a coffee farm for 30. Sisters Ana Maria and Martha Albir, the third generation, now run it in Dipilto, Nueva Segovia. Anaerobic natural Marsellesa for filter.

Tropical, Sweet citrus, Almond

Los Suyates was a timber plantation until 2006 forestry-law changes led Mario Gonzalez and his family to coffee. Mario and his grandson grow Red Catuai under native shade while keeping parts of the farm wild. A carbonic-maceration natural for filter.

Blueberry, Winey, Plum

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

C grade from the Rungeto Farmers Cooperative Society, founded in 1997 by 1,150 farmers and now more than 8,000 smallholders delivering to the Kii, Karimikui and Kiangoi factories in Kirinyaga. Roasted for espresso.

Lime, Stone fruit, Brown sugar

From the Thageini wet mill, one of four run by the Aguthi Farmers' Co-operative Society in Nyeri, receiving cherry from about 450 members at 1,650-1,800 m. Aguthi trains its 2,000 members in farm management, harvesting and sorting. Roasted for milk-based espresso.

Caramel, Orange marmalade, Berries

A carbonic-maceration washed lot from the Thageini wet mill of the Aguthi Farmers' Co-operative Society in Nyeri, the society's second-largest mill. Ona's green partner Project Origin has worked with Thageini since 2017. Roasted for filter.

Apricot, Citrus, Lemongrass

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

A regional lot from smallholder families on the steep slopes of remote Huehuetenango, farming a few hectares under shade at 1,500-2,000 m. Almost every family picks, pulps, ferments and dries at home. Sourced through Primavera Green Coffee; roasted for filter.

Chocolate, Raisin, Red apple