Project Origin

Project Origin raises reputations

When Sasa Sestic first introduced carbonic maceration (CM) to the global coffee community on the 2015 World Barista Championship (WBC) stage, the industry saw the value the new processing method could offer in terms of taste and coffee quality. CM sees farmers ferment coffee in a controlled setting, allowing them to bring out complex flavours and ensure greater consistency.
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Ona Coffee

Ona Coffee adds carbonic maceration coffee to Raspberry Candy

Ona Coffee has announced the addition of carbonic maceration (CM) processed coffee to its signature Raspberry Candy blend. “We have been working on [CM] techniques and processing for several years with our partners at coffee farms around the world,” Ona Coffee Founder Sasa Sestic says. “Last year we saw some incredible results from several of these experimental lots from Ethiopia and we are now looking for every opportunity to share them with our customers.”
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New Zealand Barista Championship

NZSCA’s new executive team

What a month of nail-biting performances and results at the World Barista Championship (WBC) in Amsterdam in June.  John Gordon represented New Zealand on the world stage after stepping up three times as the United Kingdom national competitor. After the preliminary round on day one, John was placed first. He marched into the finals to finish a credible sixth in the world. The last time NZ was in the finals was 2013, which was also the last time that John had competed at the WBC. For his routine, John pared back the technicalities to emphasise the importance of what’s in the cup. His performance opened with a description of his coffee career from barista to roaster to technician, which has always been underpinned by his obsession with technology.
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Ona Coffee to serve John Gordon’s WBC coffee

Ona Coffee Marrickville will serve John Gordon’s 2018 World Barista Championship (WBC) coffee this Saturday 7 July. Early birds to the cafe from 8am will have the chance to try the milk-based coffee John used to place sixth at this year’s WBC final in Amsterdam. The coffee is from Project Origin’s CM Selections from Ethiopia, called Jasper. 
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