Step into an intimate, omakase-style coffee tasting built around one question: what happens to a coffee after it’s picked?

Every coffee in this session comes from the same farm, picked by the same hands on the same day and sorted on the same table. The only difference is the one decision we made after harvest. Each cup you taste comes down to that choice.

Over the past eleven years, we’ve developed some of the most talked-about processes in specialty coffee. We introduced carbonic maceration to coffee in 2015, and in 2018 we coached Agnieszka Rojewska to become the first female World Barista Champion on a carbonic and nitrogen processed Ethiopian coffee. This session brings that work to your table, four processes side by side.

The four Coffee’s:

Supernatural: wild and layered, with a little bit of everything. It’s served chilled the moment you walk in.
Carbonic Maceration: candied fruit and a big aroma. Fewer flavours, turned up loud.
Nitrogen: the same tank and the same five days, with only the gas changed. You get fresh fruit, clarity and a clean finish.
Koji: our newest work. Nitrogen, plus an extra layer of sweetness and depth that keeps building as it cools. These lots are exclusive to Ona and you won’t find them anywhere else.

With just six guests per session, this carefully curated experience is designed to be personal, immersive, and deeply connected to the story behind each cup.

Whether you’re a seasoned coffee pro or simply curious to taste something truly unique, this is an evening of discovery you won’t want to miss.

As part of this event, we are also donationing some of profits to our partner organisation, Water for Good—a not-for-profit transforming lives by providing access to reliable water, sanitation, and hygiene in the communities that need it most. Their work is driven by sustainability, innovation, and long-term, community-led solutions.

Spaces are strictly limited. If demand exceeds expectations, we’ll look at adding extra sessions.

Contact the host of Sydney Onakase - In Sequence

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