This coffee is from Finca La Bendición in the Dipilto Jalapa mountain range of Nueva Segovia, Nicaragua, grown at 1350-1700 meters above sea level. Produced by Luis Alberto Balladarez Moncada, this Caturra variety is processed using the CM Natural Amber method. The coffee features tropical fruit, marzipan, and dark chocolate notes. The farm benefits from a highland environment with cool nights and slow cherry maturation that naturally enhances the coffee's density, sweetness, and structure. Roasted for milk-based preparations, this natural Pacamara is sweet and complex with notes of mixed berries, ripe plum, and rich dark chocolate.
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.
