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.

Lunke Zegeye Dayechew enforces strict quality control measures at his farm, where red
cherries are carefully sorted upon arrival to remove immature and over-ripened ones before pulping. 

The cherries are pulped within six hours of harvesting and dried on special
raised African beds to ensure even airflow for optimal drying. To prevent mould and
fermentation, the cherries are regularly turned during drying. Once properly dried, the
outer skin and flesh are mechanically removed, and the green coffee is allowed to "rest" before being exported.

The natural forests in the area are not just a scenic backdrop, but a vital local food source. They particularly provide the Ventricosum plant, also known as 'Enset’ or ‘false banana,' which is abundant in the Sidama region. Enset, a large non-woody plant, plays a significant role in the local food supply, highlighting the importance of preserving these natural ecosystems for sustainable agriculture.

Lunke Zegeye Dayechew is dedicated to environmentally friendly farming practices, using natural materials and avoiding pesticides and chemicals in agricultural production.

Savor the refined flavors of Guji, Guribea coffee, meticulously curated by producer Esaias Beriso Arere in Oromia's West Guji zone. The 32-hectare estate, perched at an impressive altitude of 2350 meters, boasts red clay soil, defining the distinguished origin of this exceptional coffee. With 2500 trees per hectare, each cup of Guji, Guribea embodies the meticulous synergy between elevated terrain, soil integrity, and conscientious cultivation. Processed naturally, this coffee epitomizes a commitment to unwavering quality, seen from harvesting between November and January during the April to October rain season. Embracing an organic-by-default ethos, Esaias Beriso Arere ensures that only fully ripened red cherries, handpicked by his family, contribute to the 150 drying beds. The result is a brew that encapsulates the profound passion and dedication of the Beriso family with each gratifying sip.