Saija, 1A Givins Street, Toronto, ON (2026)

09/19/2025

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

06/03/2025

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

05/30/2025

A complex and balanced H1 varietal by Hacienda Sonora in Central Valley, Costa Rica

Sensory Experience:
Deep Fruit Sweetness, Delicate Citrus Notes, Soft Coating Structure, Complex & Balanced

Coffee Varietal: H1
‘H1’ is a first-generation (F1) hybrid varietal developed in Costa Rica by crossing the parent varietals Sarchimor & Rume Sudan—praised for its compact plant stature, vigorous growth and natural resistance to coffee leaf rust and berry disease. In the cup, it brings a gentle sweetness and soft aromatic complexity—often showing plum nuances and delicate floral hints.

Learn more about how this coffee was processed, the producer behind it, and the terroir it comes from at saija.co

Imported by

05/26/2025

An expressive and clean Natural processed coffee with a 2-stage fermentation produced by Jhonathan Gasca of Finca Zarza in Huila, Colombia

Sensory Experience:
Hibiscus Florals, Tropical & Candy Sweetness, Light Structure

Coffee Varietal: Gesha
Gesha is a rare varietal first collected from the wild coffee forests of Ethiopia in the 1930s and later cataloged as plant number T2722 at CATIE, the Central American coffee research centre. In the 1960s, coffee growers in Panama planted Gesha for its natural resistance to common coffee plant diseases—even though its a delicate plant with lower yields, making it more challenging to farm. However, when cultivated at high elevations, Gesha shines in the cup. Often coveted for its delicate jasmine and bergamot florals, sweet peach-like notes, and a clean, tea-like clarity that lingers beautifully on the palate. Over decades, its elegance and complexity have made Gesha one of the most sought-after coffees in the world.

Learn more about how this coffee was processed, the producer behind it, and the terroir it comes from at saija.co

Imported by:

04/28/2025

restock ~ A beautiful Honey processed coffee with a unique sensory profile, produced by Ezequiel Gomez in Nariño, Colombia

Sensory Experience:
Tropical Sweetness, Creamy Aromatics, Caramelized Sugars & Warm Effervescence

Coffee Varietal: Yellow Bourbon
Yellow Bourbon is a natural mutation of the Bourbon variety, where its distinct yellow cherries set it apart from the more common red variety. This varietal retains the sweetness and complexity of its Bourbon lineage while often exhibiting a brighter acidity and a delicate, fruit-forward profile.

Processing: ‘Honey’
This is a processing method where the coffee fruit is removed but all the sugars (mucilage) are left on the seed during the drying phase. There are varying degrees of the honey process, where producers may leave more or less of the sugars on the coffee seed during drying, resulting in differing taste profiles.
How this coffee was processed:
Coffee cherries are picked, and fermented with the fruit on for 24 hours. The fruit is then removed and fermented for an additional 100 hours. The coffee is then dried for 12 days.

Producer: Ezequiel Gomez
Ezequiel Gomez, a second-generation coffee grower, started dedicating himself to producing coffee as he saw consistent and quality results from his land.

Farm: Finca La Esperanza
La Esperanza farm has 20 hectares, of which five are coffee plantations of 10,000 trees of Yellow Colombia, Caturra, and Yellow Bourbon varieties. 4 hectares of his farm are a natural reserve over the Juanambu canyon that protects around 20 species of native trees from the area.
Imported by:

—

Experience this offering and other at saija.co

04/13/2025

Brewing Essentials — a set-up we’ve curated to facilitate simplicity and ease in your daily ritual.

Two options:
Pour-Over — best if you prefer a manual and interactive experience
Steep & Release — best if you prefer a simpler experience with consistent results

Available for pre-order at saija.co

—

Note: this is a pre-order and specific products are dependent on availability from our supplier. In the event that a listed item is out of stock, we may substitute it with a comparable alternative of equal or greater quality. Any substitutions will be chosen with care to maintain the intended experience and aesthetic.

04/08/2025

A few offerings will soon be available

04/03/2025

A honey-processed coffee with a crisp sweetness, and floral notes produced by Kenissa Cooperative in Agaro, Ethiopia

Sensory Experience:
Crisp Sweetness, Floral & Tea-Like Aroma, Slightly-Tart Undertones

Coffee Varietal: JARC 74110 & JARC 74177
Varietals 74110 & 74177 were developed by Jimma Agricultural Research Centre (JARC). Both 74110 & 74177 were selected from wild coffee trees in the southwestern forests of Ethiopia. These varietals meet modern demands for specialty coffee agriculture by offering high-yields & disease resistance while maintaining Ethiopia’s legacy of producing some of the finest coffees in the world.

Processing: ‘Honey’
This is a processing method where the coffee fruit is removed but all the sugars (mucilage) are left on the seed during the drying phase. There are varying degrees of the honey process, where producers may leave more or less of the sugars on the coffee seed during drying, resulting in differing taste profiles.
How this coffee was processed:
Mostly comprised of JARC 74110 with small amounts being 74177, this coffee is grown organically and processed using the honey technique. Being shade-dried on raised beds with each lot labelled for traceability. Needless to say, the processing at Kenissa Cooperative is top-notch.

Producer Group: Kenissa Cooperative
Kenissa Cooperative was founded in 2018 and processes coffee for its 305-310 smallholder members, most of which grow the JARC 74110 variety with a few still growing 74177. Kenissa’s leadership is exceptionally committed to its success, with former members who’ve secured their own export licenses still serving on its board or in management roles to help their community and improve the incomes and livelihoods of its members.

03/27/2025

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:

—

Experience this offering and others at saija.co

03/26/2025

An extraordinarily sweet & vibrant washed processed coffee by the Thirikwa FCS & Gakuyuini Factory in Kirinyaga, Kenya

Sensory Experience:
Candy-Like Sweetness, Vibrant Acidity & Gentle Structure Adding Complexity.

Coffee Varietal: AA Field Blend
This is a classic Kenyan Field Blend of the SL-28, SL-34, Ruiru 11 & Batian coffee varietals. ‘AA’ represents the degree of sorting, being the largest beans (seen as the highest quality in Kenya). SL-28 & SL-34 were developed in the mid-20th century by Scott Agricultural Laboratories, often prized for their vibrant acidity and sweetness. Ruiru 11 & Batian offer a more balanced flavour profile with higher yields & resilience to pests, disease & climatic changes. This Field Blend is very common across Kenya and is a large contributor to the quality of Kenyan coffee.

Processing: ‘Washed’
Farmers of the Thirikwa Cooperative pick their cherries by hand and deliver them to the Gakuyuini factory for pulping, sorting and drying. Upon delivery, farmers sort their cherries to meet the factories standards. The coffee cherries are pulped before being graded, ensuring only the highest quality cherries are selected. After a 6-24 hour fermentation, the coffees are washed with clean water and soaked for another 16-18 hours, creating that distinct crisp acidity unique to coffees in this region. Lastly, the coffee beans are covered and dried on raised beds under the sun for 21 days.

Producer Group: Thirikwa FCS
Thirikwa Farmers Cooperative Society (FCS) is a producer group that consistently delivers top-quality profiles and pays its farmers well.

Processing Station: Gakuyuini Factory
The Gakuyini factory sits at 1700 masl on the slopes of Mount Kenya, and benefits from the fertile volcanic soil in this area. This factory implements various sustainable practices throughout its production. They distribute manure that can be used as fertilizer and recycle the water used for processing cherries, filtered through a lagoon system. They use a Penagos Ecopulper, which reduces water consumption drastically.
Imported by:

—

Experience this offering and others at saija.co

03/25/2025

A beautiful Honey processed coffee with a unique sensory profile, produced by Ezequiel Gomez in Nariño, Colombia

Sensory Experience:
Tropical Sweetness, Creamy Aromatics, Caramelized Sugars & Warm Effervescence

Coffee Varietal: Yellow Bourbon
Yellow Bourbon is a natural mutation of the Bourbon variety, where its distinct yellow cherries set it apart from the more common red variety. This varietal retains the sweetness and complexity of its Bourbon lineage while often exhibiting a brighter acidity and a delicate, fruit-forward profile.

Processing: ‘Honey’
This is a processing method where the coffee fruit is removed but all the sugars (mucilage) are left on the seed during the drying phase. There are varying degrees of the honey process, where producers may leave more or less of the sugars on the coffee seed during drying, resulting in differing taste profiles.
How this coffee was processed:
Coffee cherries are picked, and fermented with the fruit on for 24 hours. The fruit is then removed and fermented for an additional 100 hours. The coffee is then dried for 12 days.

Producer: Ezequiel Gomez
Ezequiel Gomez, a second-generation coffee grower, started dedicating himself to producing coffee as he saw consistent and quality results from his land.

Farm: Finca La Esperanza
La Esperanza farm has 20 hectares, of which five are coffee plantations of 10,000 trees of Yellow Colombia, Caturra, and Yellow Bourbon varieties. 4 hectares of his farm are a natural reserve over the Juanambu canyon that protects around 20 species of native trees from the area.
Imported by:

—

Experience this offering and other at saija.co

Saija

09/19/2025

06/03/2025

05/30/2025

05/26/2025

04/28/2025

04/13/2025

04/08/2025

04/03/2025

03/27/2025

03/26/2025

03/25/2025

Address

Website

Alerts

Contact The Business

Shortcuts

Featured

Share

Category