OUT OF STOCK
Sasa Sestic ‘Matrix Espresso’

ON SALE SEPTEMBER 7, 0800 AEST

OUT OF STOCK

The ‘Matrix Espresso’  is a short-term offering of rare, exciting and experimental coffee. Each lot in this three-part release has been hand selected and curated by 2015 World Barista Champion and founder of ONA Coffee, Sasa Sestic.

This special release some of Sasa’s favourite coffees to showcase in an espresso format. Not only will you taste them at their best, but you will also hear the wonderful origin story of why these lots, their producers and farms have a special place in the heart of ‘The Coffee Man’. Each part of this three-stage release comes equipped with a scannable QR-code, which directs you to videos with Sasa as he guides you through the ‘Espresso Matrix‘, a WBC-style ‘dial in’ for each coffee.

Please note this is a one-time payment for all three parts, to be despatched in three shipments on the below dates.


PART ONE – September 18

200g – Ethiopia Guji Jasper T107, Carbonic Maceration Natural Heirloom
200g – Honduras Finca Arianita, Washed Bourbon

PART TWO – October 16
200g – Colombia Inmaculada Lot 13, Natural Eugeniodes
200g – Educado La Papaya, Typica Mejorado Washed

PART THREE – November 13
200g – Panama Finca Deborah ‘Terroir’, Geisha Washed
200g – Kenya Thagieni Lot 032, Carbonic Maceration Washed SL28/SL34

 

$365.00 AUD
ON SALE FROM 0800 AEST, MONDAY SEPTEMBER 7

  • Flavour profile

    PART ONE (2 x 200g) – September 18
    Ethiopia Guji Jasper T107, Carbonic Maceration Natural Heirloom
    Honduras Finca Arianita, Washed Bourbon

    PART TWO (2 x 200g) – October 16
    Colombia Inmaculada Lot 13, Natural Eugeniodes
    Educado La Papaya, Typica Mejorado Washed

    PART THREE (2 x 200g) – November 13
    Panama Finca Deborah ‘Terroir’, Geisha Washed
    Kenya Thagieni Lot 032, Carbonic Maceration Washed SL28/SL34

  • Quality score

    Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.

  • Brew guide
    QR CODE
    Each release comes with a scannable QR code that leads to a brew guide with former World Barista Champion, Sasa Sestic.
  • Origins
    • PART ONE Despatched September 18
      ETHIOPIA GUJI JASPER T107, CMN
      Sasa has been working with the team from Muje Masina washing station for more than three years, helping them to produce experimental coffees including the lot used to win the 2018 World Barista Championship (WBC). This heirloom varietal is part of the ‘Jasper’ category of Project Origin’s ‘CM Selections’ series, which includes coffees that have intense flavour, powerful fruit qualities and a profile of red, orange and yellow fruits.
      Varietal: Heirloom
      Altitude: 1950-2300masl
      Region: Masina, Guji

       

      HONDURAS FINCA ARIANITA, WASHED
      Santa Barbara has long been one of Sasa’s favourite coffee growing regions, with the unique microclimates creating slow-maturing, exceptional coffees. This incredible washed bourbon placed first in the Project Origin ‘Best of Honduras: Late Harvest’ auction in 2019. In order to create this lot, producer Kelvin Pined de-pulped the cherries and placed the coffee beans into cement tanks to enhance fermentation, before further washing, extended solar drying and regular movement to ensure consistent drying.
      Varietal: Bourbon
      Altitude: 1750masl
      Region: Las Vegas, Santa Barbara
    • PART TWO Despatched October 16
      COLOMBIA INMACULADA LOT 13, NATURAL
      The eugenioides varietal is completely different to what we normally think of and drink in the specialty coffee world. A completely different species to Arabica, this varietal has low caffiene, low chlorogenic acid and a completely different flavour structure to any coffee you would have tried. Coming from same micro-region as the coffee Sasa used to win the WBC in 2015, this coffee was used to place 5th in the WBC 2019. You’ll notice that the beans are extremely small  – the cherries are small and delicate, meaning that they need to be sorted and milled by hand. Unique in every possible way, ‘Lot 13’ is an example of the breadth and possibilities of non-Arabica coffee.
      Varietal: Eugenioides
      Altitude: 1500-1600masl
      Region: Cauca, Colombia

       

      ECUADOR LA PAPAYA, WASHED
      This coffee placed first in an inaugural auction program, ‘Lo Mejor de Loja’, which was aimed at lifting the profile of coffees from the small South American country. Sasa travelled to Ecuador in 2019 to taste several of these lots, and was impressed at the high quality of this particular lot. Although ‘typica’ is in the name, the typica mejorado varietal is actually a cross between Bourbon and Ethiopian Heirloom and was named by local, Ecuadorian producers due to its resemblence to the longer beans of typica from the Ethiopian genetics.
      Varietal: Typica Mejorada
      Altitude: 1942masl
      Region: Saraguro
    • PART THREE Despatched November 13
      PANAMA FINCA DEBORAH ‘TERROIR’, WASHED
      This exceptional lot is produced by Jamison Savage at his legendary farm, Finca Deborah in Panama. The ‘terroir’ lot is fully washed in order to enhance the natural characteristics of the geisha varietal, as well as the terroir of Finca Deborah and the mountains of the Volcan region. Jamison’s washed geisha was used to win the 2016 World Barista Championship and since then, his various lots have become legendary in the specialty coffee industry. This coffee is an outstanding example of high quality coffee from one of the world’s best producing countries, and producers.
      Varietal: Geisha
      Altitude: 1900-2000masl
      Region: Volcan, Panama

       

      KENYA THAGIENI LOT 032, CMW
      Sasa has travelled to Kenya several times in recent years, helping our partners there to establish and enhance experimental processing techniques. This washed carbonic maceration process, combined lot of SL28/SL34 coffee varietals is the result of such experiments, and is processed at the Thagieni Mill in Central Kenya. Rich, volcanic and phosphorous rich soil creates incredibly vibrant and clean flavour profile, and the extended fermentation adds complexity and depth to the sweetness and acidity.
      Varietal: SL28/SL34
      Altitude: 1650-1800masl
      Region: Nyeri Country