Located in the picturesque region of San Luis de Grecia, Alajuela, nestled within the Cordillera Volcanica Central of Costa Rica's Central Valley, Cerro San Luis stands as a testament to the Delgado family's dedication to cultivating exceptional coffee.

The legacy of Cerro San Luis traces back through three generations of the Delgado family, with siblings Magali and Alexander Delgado carrying forward the traditions instilled by their predecessors.

The 45-hectare farm benefits from the region's volcanic soil and temperate climate, with temperatures averaging between 16 to 28 degrees. The farm has a remarkable selection of coffee varieties, in this case, it is the renowned SL28, coupled with meticulous honey processing that amplifies the character, depth and complexity of this beautiful lot.

Harvesting begins in the morning, with cherries promptly de-pulped upon arrival at the wet mill in the afternoon. The farm employs 100% sun-drying on African beds, both outdoors and in greenhouses, ensuring a slow, stress-minimised drying process. This honey lot is dried without washing to retain the sticky mucilage. Daily turning and moisture checks ensure quality, with drying times ranging from 12-16days until the coffee reaches 10-10.5% moisture. Stored in a wood-covered cement warehouse, coffee is packed in double plastic bags for optimal preservation.
Cerro San Luis has garnered recognition for its commitment to quality, with coffees from the farm ranking among the top 20 in Cup of Excellence competitions in previous years. Varied coffee varieties have been instrumental in this endeavour. Innovations such as the implementation of Brix analysis at Cerro San Luis have been pivotal in enhancing farm and coffee quality.

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.

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.