Saija

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

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:

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