ONA Coffee has achieved incredible results in both the Australian Barista Championships and the Australian Brewers Cup Championships, placing in the top places of both competitions.

Taking out first place wasMatthew Lewin. Matt’s finals presentation focused on coffees from the Santa Barbara region of Honduras an exploring ways in which specialty coffee can be shared with the general consumer, to bring them into the ‘specialty bubble’.

In second place was two time Australian Barista Champion, Hugh Kelly. Hugh presented a carbonic maceration-processed geisha to the judges, showing how different fermentation techniques via an ongoing project with producer Jamison Savage have created unique flavour profiles in his coffee.

In fourth place was Angus Mackie, who impressed the judges with his presentation on ‘tasting systems’ between the brain, mouth and nose. Angus also used custom temperature gauges to measure his espressos, instructing the judges to sip at particular temperature intervals.

In sixth place was Joao Carlos Henriques, whose finals performance was centred around his travels to El Salvador and work with producer Gilberto Baraona of Los Pirineos coffee farm. Joao presented a carbonic maceration-processed pacamara to the judges, finishing his performance with a signature drink complete with a black lime simple syrup, fig balsamic, nectarine/green tea infusion and oak chip-infused soda water.

The results for the barista championships are as follows: 

1. Matthew Lewin (ONA Coffee)
2. Hugh Kelly (ONA Coffee)
3. Anthony Douglas (Axil Coffee Roasters)
4. Angus Mackie (ONA Coffee)
5. Tilly Sproule (Tim Adams)
6. Joao Carlos (ONA Coffee)

There were also incredible results announced for the Brewers Cup Championship. 

Project Origin’s Yanina Ferreyra claimed first place, using a coffee from Finca Deborah, the Jasper ‘Evolution’ geisha. In her presentation, Yanina spoke about her experience as a green bean buyer and how experimentation in processing can be a risky, yet successful venture for producers. Congratulations, Yanina!!

From ONA Coffee, Devin Loong and Isaac Kim achieved incredible results, placing and second and fourth respectively.

Devin used a geisha coffee from Finca Deborah, the ‘Amber’ Vivid. Grown and produced by Jamison Savage on Finca Deborah in Boquete, this coffee was presented by Devin using his own pouring technique – the ‘Loong Pour 2.0’.

Isaac Kim used the ‘Indigo’ lot from Project Origin’s CM Selections series, with his presentation focusing on highlighting the carbonic maceration techniques used to process this coffee.

Congratulations to everyone on the incredible efforts during the competitions, and thank you to the Australian Specialty Coffee Association and everyone involved in organising MICE2019 for an incredible few days.

See you in Boston!