This coffee is a Red Catuai variety grown at 1450-1700 meters above sea level in the El Volcán region of Dipilto, Nueva Segovia, Nicaragua. It is processed using the Carbonic Maceration Natural Jasper method, where cherries are fermented as whole fruit for 3–5 days and dried on shaded, multi-tiered beds. The flavor profile is characterized by notes of blueberry, plum, and a rich, winey finish. This lot was selected as part of Project Origin’s tenth-anniversary initiative to support community water well construction.
ONA Coffee was founded in 2008 by former Olympic handball player Saša Šestić, who started the roastery in his Canberra garage with a simple vision: to create and share great coffee. A revelatory experience with a specialty coffee that needed no sugar sparked his passion to introduce exceptional coffee to a wider audience. The company is built on the core values of innovation, community, and excellence, and they aim to create the best and most sustainable coffee in the world, sourcing high-quality green beans through their ethical trading company, Project Origin.
