All coffee is sold as whole beans. If you would like your coffee ground please leave a note at checkout.
Dispatch Note: ONA Coffee is dispatched directly from their roastery in Canberra within 2-3 business days of your order being placed.
COFFEE PROFILE
This Lot has a beautiful balance of vibrancy, sweetness and structure. It showcases notes of white peach, clean pear, tropical lychee and a brown sugar-like sweetness throughout.
| TASTES LIKE | White peach, pear, brown sugar and lychee |
| ROAST | Espresso |
SOURCING
Secundino Sabillon plays a vital role in managing La Huerta, owned by the Lanza family, and Finca Beti, Sasa Sestic's first coffee farm. He is in charge of daily operations and all agricultural aspects. Secundino has great mentors in Sasa and Jorge, taking inspiration from Sasa on his diverse processing knowledge and Jorge on his in-depth understanding of how to best farm coffee in Santa Barbara. With this, he also decided to take on a farm project. He called his Farm Mi Mundo "my world'. The name pays homage to the feeling he gets walking the hillsides and being amongst the coffee trees. The surroundings make him feel like he is in paradise, in a perfect little world of his own.
| PRODUCER | Secundino Sabillon |
| REGION | Santa Babara |
| VARIETAL | Parainema |
| PROCESS | CM Washed |
| ALTITUDE | 1100-1200 masl |
ORIGIN
Santa Barbara, Honduras
Because of the soil and climate conditions, Honduras is a well-suited environment for coffee growing, producing some truly exciting and unique coffees annually.
Santa Barbara is a well-known region, but it is also the name of the mountain range that stretches through this area. This Central American country is very picturesque, with Caribbean Sea Coastlines to the North and Pacific Ocean to the South and plays an integral part in South American history.
BREW GUIDE
| AGE BEST USED | 12-24 days after roast |
| DOSE | 20.3-20.7g (start at 20.3) |
| BEVERAGE WEIGHT | 38-42g (start with 40g) |
| EXTRACTION TIME | 24-30 seconds |
| TEMPERATURE | 93.5°C |
| FREEZE DATE | 12-15 days after roast |