It all began in El Salvador. When our founder, Saša Šestić, visited Mauricio Salaverria in 2011, Mauricio was experimenting with natural processed coffees. This was an unusual adventure in El Salvador at the time, as the origin was known for its incredible washed lots. After the first taste, Saša and Mauricio talked about options and what to test for the next season’s harvest, including thick-stack drying (which was a risky move). 

Years later, when Saša visited again, Mauricio presented his natural processed lots on the cupping table, and claimed: “This coffee tastes… supersonic!” In 2014, Mauricio placed 5th in the COE with his Supersonic lot, one of the highest ranking naturals in the COE, and ever since, Mauricio’s Supersonic lot has been in high demand from roasters everywhere.

Thanks to his bravery and adventurous experiments, Mauricio began our Project Origin pathway to the Supernaturals range. It requires additional care, space and time to reduce the risks of over-fermentation on the drying beds, but the results are far beyond expectation..

What techniques are used?

Supernaturals are developed using a combination of techniques related to fermentation and drying.

Most lots utilise two or more of these techniques

Increasing temperature to speed up fermentation rates

Decreasing temperature to lengthen fermentation times

Thick-stack drying at various depths on raised beds

Shade drying to slow down drying times at different levels of moisture in the cherries

Covering or wrapping the cherries to retain heat and moisture for short bursts of time

By adjusting the way we process coffee, we can discover new expressions from the same varieties and regions that we think we know. This happens when we can work with the natural state of the cherries in each origin, and then choose processing methods and techniques that will most enhance its characteristics. To find our enhanced flavour, sweetness and body, we develop natural coffees that go beyond expectations… Super-naturals.

Project Origin is a company that uses green coffee beans to empower people, so together we can change the world we see.

Throughout our history we have met hundreds of extraordinary people from all over the world. We have supplied roasters and baristas with a substantial variety of coffees, invested in dozens of community projects that improve the livelihoods of individuals and communities, and developed new processing techniques that can both build better economic sustainability for producers and offer consumers a whole new range of flavour experiences. All of these accomplishments have been possible thanks to the heart and mind of our founder, Saša Šestić, and by how he responded to that question.

“Can you try a sample of my family’s coffee?” When Pathy Kasiviswanathan first visited Saša at the ONA headquarters in 2010, he simply wanted a review on his family’s coffees to help him begin a wholesale trade of green beans in Australia. Thalanar Estate is a coffee producing farm in South India that sold its beans as a commodity product to the local mill, meaning the beans were mixed with a range of other green beans from other farms, and no-one really knew where it ended up. Saša agreed to try the samples, and when he did, he considered the coffees to taste perhaps better than the Indian coffee he was currently using. This was a positive tasting – but to Saša’s surprise, Pathy had never before tasted these coffees himself! In fact, no one at the farm knew what it was they were producing. Saša and ONA coffee were already buying coffees directly from some producers, but this opportunity saw the potential to invest in more than direct trade green beans.

ABOUT DAYE BENSA

Daye Bensa was founded in 2006 by brothers Assefa Dukamo and Manda Dukamo in the city of Daye, located in Ethiopia’s Sidama region. Starting as a small trading company, they began producing and exporting coffee in response to the rising market demand for high-quality Sidama coffee.

The company expanded significantly over the years, and in 2019 they established a state-of-the-art wet mill in Shantawene. They also built a dry mill in Daye City and operate the Ato Dukamo Washing Station, commonly referred to as the Ato Dukamo Station.

Under the leadership of Assefa Dukamo, Daye Bensa joined the GIZ Private Sector Development Project, the Rainforest Alliance (RFA), and the Fairtrade certification program, and it has continued to grow as a company with global recognition. A major turning point came in 2012 when Assefa Dukamo opened a new farm in Shantawene—rooted in the local community—and began producing coffee with a focus on sustainability.

Today, Daye Bensa works with over 2,000 smallholder farmers, and the number continues to grow. Their coffee, known for its quality and consistency, has earned a strong international reputation. In 1996, the company expanded into the export business and was officially incorporated as Daye Bensa Coffee Export PLC.

ABOUT RUMUDAMO STATION

Rumudamo Station is located in the Rumudamo area near the city of Bensa within the Sidama region. With an elevation of about 2,200 meters, this region is known for producing exceptional washed coffees. More than 746 farmers deliver coffee cherries to this station every year, and the station boasts a large processing capacity with 600 drying beds and 24 soaking tanks.

Rumudamo gained international recognition when a producer from the station placed third in the 2020 COE (Cup of Excellence) competition with a score of 90.04 points. In 2024, coffee produced here also received a high score in the Taste of Harvest (TOH) competition, achieving 2nd place among washed coffees.

The Center of Ethiopian Specialty Coffee

Gedeb is one of seven woredas (districts) belonging to the Gedeo Zone. With an elevation of around 1,800 to 2,200 meters, it sits quite high, and its subtropical climate provides ideal conditions for coffee cultivation. Coffee grown here typically has relatively small beans, taking about 2–3 months to mature, and is known for its unique sweetness. Because of its excellent environmental conditions and the community of skilled growers who gather here, Gedeb is famous for producing some of Ethiopia’s best coffee. This is why it is often called the heart of Ethiopian specialty coffee.

About 12 km from the town of Gedeb lies Wurka–Sakaro. In the Gedeo language, Wurka means “gold,” and Sakaro refers to a large tree found in the Gedeb region. Wurka–Sakaro plays a very important role in coffee production. Coffee is cultivated across a total area of about 680 hectares, and many washing stations, including ours, are located here.

Among the three washing stations, the only privately owned one—Wuri Washing Station—is known for pursuing diverse processing methods. Last year, for example, Wuri attempted Ethiopia’s first-ever anaerobic fermentation processing, which generated considerable buzz in the 2016 WBC (World Barista Championship) community.

We use the phrase “high altitude” with confidence when speaking of Gedeo. In fact, after spending significant time in the region, we came to understand firsthand why the local people take such pride in their high elevations. It also gave us insight into how coffee production in Ethiopia might evolve in the future.