The Story
ONA Coffee’s story began in 2006 when Saša Šestić, a former Olympic handball player, encountered a coffee revelation that would forever alter the course of his life. This remarkable moment unfolded when he savoured a cup of specialty coffee so superb that it required no added sugar to enhance its flavour. This singular experience ignited a passion within Saša, propelling him to introduce the world of specialty coffee to Canberra and beyond.
He founded Ona Coffee in 2008, working closely with Sam Corra, who remains the present-day Director of Coffee, and began roasting Ona’s first lots in his garage.
The company was built around three core values that Saša personally stood for: innovation, community and excellence—pillars that would ultimately birth Ona Coffee and have remained foundational ever since.
What started as a humble garage operation in Canberra has grown into one of Australia’s most influential specialty coffee roasters, with stores in Canberra, Sydney, and Melbourne.
The company’s credibility was cemented when it won the Australian Barista Championship six times in five years, including Saša’s World Barista Championship victory in 2015, followed by Hugh Kelly’s back-to-back Australian titles in 2016 and 2017, and Matthew Lewin’s 2019 championship.
Sourcing & Relationships
ONA Coffee sources through their ethical trading company Project Origin, working to source the highest quality green beans produced in the most sustainable ways possible.
Founded after meetings and discussions with core members of ONA, Project Origin began as a direct trade, community-driven green bean exporting company, initially building relationships in Nicaragua and Honduras and focusing on direct trade with multiple coffee producers.
Project Origin now buys green beans from 12 countries and 200 producers, paying farmers at least 50% more than fair trade or Rainforest Alliance certified coffees.
The sourcing philosophy extends far beyond purchasing beans. When Saša first visited India, he took roasted samples to let workers taste their own product for the first time, then supported community development by raising money through coffee events in Australia to rebuild the child care and education centre and improve sanitation blocks for the community.
Understanding that they needed to truly comprehend coffee production, Saša purchased his first coffee farm in Honduras, allowing him to experiment with harvesting and processing techniques in a controlled environment.
Working across Ethiopia, Colombia, Honduras, El Salvador, Panama, Nicaragua and India, Project Origin engages directly with over 100 coffee producers on their farms, implementing farm practices and quality control processes that benefit the communities in which they are located.
Roasting Philosophy
ONA Coffee’s roasting process is tailored to the specific characteristics of each coffee variety. Light roasts are often used to highlight the bright, fruity notes found in high-altitude beans, while medium and dark roasts bring out deeper, more complex flavours. By using precision roasting techniques, ONA Coffee preserves the unique characteristics of each bean, allowing the natural flavors to shine through—whether it’s a delicate Ethiopian coffee with floral and citrus notes or a bold Colombian coffee with chocolate and caramel flavors.
ONA Coffee’s milk-based roasts are individually tailored to enhance sweetness, body and balance, ensuring they complement milk’s natural creaminess. This careful and custom roasting approach brings out rich chocolate, caramel and nutty notes that offer a lingering sweetness, making every sip smooth and satisfying.
Each blend component is roasted separately before blending—currently the Maple blend includes a combination of Ethiopian coffee beans roasted individually. The ONA Coffee roasting team selects origins that complement one another and maintain the blend’s signature profile, ensuring a layered and complex flavour experience while maintaining consistency in every cup.
What makes ONA unique is their comprehensive understanding of the coffee ecosystem. Because they also own farms, they understand how to process coffees, how to ferment coffees and how to treat them, allowing them to support their farmers to give greater value to their coffees.
What to Try
Aspen, formerly known as Black Betty, is the ultimate chocolate lover’s blend. Decadent and smooth, it fuses velvety chocolate, roasted hazelnuts and malt, making it an irresistible choice for milk-based coffees. With tasting notes of chocolate, hazelnut, and a creamy finish, Aspen delivers a smooth and satisfying cup perfect for everyday drinking.
Named after the poplar trees that line Canberra’s roads, Aspen pays homage to ONA Coffee’s origins and was developed to offer a more refined take on classic espresso while preserving bold sweetness.
Maple is described as “your go-to, full-bodied classic, and one of Sydney’s most preferred blends.” Rich, bold and beautifully balanced, this traditional-style blend features caramel, biscuit, nut and spice notes that are perfect for those who enjoy coffee and milk for everyday drinking.
For something more adventurous, Raspberry Candy is a game-changer in specialty coffee inspired by the 2015 World Barista Championship. This blend delivers a sweet berry taste with creamy white chocolate notes, creating an indulgent experience in milk-based drinks.
Beyond signature blends, ONA Coffee offers a rotating selection of single-origin coffees sourced from specific regions and farms, allowing customers to taste the unique characteristics of beans from different coffee-growing regions. Single-origin coffees are often available as limited releases, providing coffee enthusiasts with the opportunity to try rare and distinctive varieties.