Saija

Wow.. what an incredible few years this has been.

Saija has served as a wonderful vessel for learning and growth for me, I’ve learned about the coffee industry inside and out. What it’s been like to grow with partners and cultivate lovely connections with all of you.

But sometimes in life, things change.

I could’ve kept pushing, could’ve seen the roadblocks and powered through them. And I probably would’ve if I didn’t see a beautiful new opportunity open up in front of me at the very same time.

I took it as a sign to pivot, move towards something that’s even more aligned with the core of who I am as a person.

And so that’s what I’m doing. I’m starting a new brand called..

sōmme

If you’d like to follow along, you can follow on instagram

Anyways.. enough about me.

I want to extend an honest thank you for supporting Saija over these years, if you were able to buy some coffee from us and enjoyed it, from the bottom of my heart thank you!

I’d love to shout out a few of my favourite businesses that I’ve had the pleasure of working with, and if you feel inclined to support them please do!!
entity ~ Truly one of my favourite concepts and pop-up businesses in coffee. Not only are they purposeful, but the people behind M.E are truly remarkable. If you’re ever in NYC and get the chance to visit one of their pop-ups, do it!

~ This is the first coffee shop I went to that opened my eyes to the wonders of high-quality pour-over coffee. Rooted in my home town of Victoria, BC they offer incredible coffees and the people and service are top-notch and super friendly.

~ Eugene has an incredible knife shop and coffee bar in Toronto. They’re always rotating incredible roasters from all over Canada and Asia, not to mention the incredible manual efforts they go through to provide a stellar cup. If you’re in the market for a high-quality chefs knife or a perfectly brewed coffee in Toronto, this is the spot!

There’s so many more! … the list goes on forever. Needless to say, there’s incredible people doing incredible things all over the world.

Until next time ~ with lots of love,
Sage

now available ~ this coffee brewer is made of ceramic and has an unrestricted flow rate, allowing for minimal intervention from the brewer itself

combined with Sibarist specialty filters & Fellow Ode grinder, it produces the best results we could achieve in the home

A delicate & floral washed-processed coffee with a tea-like aroma produced by Haji Betro Station in West Arsi, Ethiopia.

Sensory Experience:
Delicate & Floral Sweetness, Tea-Like Aroma, & Silky Structure. 

Coffee Varietal: Dega & Wolisho
These are all Ethiopian landrace varieties that were originally selected from wild coffee plants for their adaptation to local terroir.
Dega & Wolisho are not as well-documented as other modern varietals, but they contribute to the unique qualities of Ethiopian coffee.

Processing: ‘Washed’
This is a processing method where the coffee fruit is removed from the seed and all the sugars are washed away. This process typically involves a short fermentation time to help the sugars break down before washing.
How this coffee was processed:
Coffee cherries are picked & delivered to Haji Betro Station for processing. The coffee undergoes 72hrs of fermentation before being washed & dried for 14 days.

Producer Group: 742 Smallholder Farmers
This coffee was processed by more than 742 smallholder farmers from neighbouring villages around the Haji Betro Washing Station. Each farm averages 1 to 2 hectares in size.

Processing Station: Haji Betro
This washing station is located on the edge of the Bale Mountain forest, which has abundant rainfall at the beginning of the season, giving the coffee cherries perfect growing conditions.
Imported by:

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Experience this offering and others at saija.co