Skip to main content

The art of luxury coffee: Sāe Coffee Studio’s farm-to-cup process

What makes luxury coffee beans different

Sāe Coffee Studio
Sāe Coffee Studio / Sāe Coffee Studio

Sāe Coffee Studio, a first-of-its-kind direct-to-consumer-conscious coffee company, is changing the coffee game and redefining the coffee ecosystem for all through products and experiences. Like top-tier spirits, their coffees are rare, seasonal, and meant to be enjoyed during special occasions, elevating the coffee experience. Founded by two friends and coffee connoisseurs, this emerging coffee brand focuses on responsibly sourcing unique and distinctive coffees and inspiring people and cultures to bridge the connection by introducing authentic coffees worldwide.

To learn more about their mission, I chatted with co-founder and licensed Q-grader Christina Minju to discover how the brand puts producers at the center. Here’s what she shared.

Recommended Videos

How Sāe Coffee Studio curates coffee producers

coffee beans
Nicolas / Pixabay

Co-founded by two licensed Q graders (the coffee equivalent of wine sommeliers), Christina Minju and Luchi Pincay, Sāe Coffee Studio is rooted in true expertise. This expertise allows the brand to evaluate coffee with precision and consistency.

Minju shares, “We only work directly with producers who share our commitment to quality, sustainability, and innovation. To help improve our palates, we attend global coffee competitions and cupping events to help us discover exceptional producers. Every coffee we select undergoes rigorous cupping and scoring to ensure it meets or exceeds the Specialty Coffee Association (SCA) accredited 88+ point threshold, aligning with our promise to deliver only the best to our customers.”

Understanding the origins of your coffee

Sāe Coffee Studio
Sāe Coffee Studio / Sāe Coffee Studio

During our interview, I also asked Minju why she believes it is essential to understand the origins of your coffee, including where it came from and who produced it. She noted, “Origin plays a crucial role in defining the terroir of coffee, much like in wine. Terroir refers to the unique environmental factors—such as soil composition, altitude, climate, and even the surrounding flora—that influence the flavor profile of a coffee. For example, volcanic soils in Ethiopia produce coffees with bright acidity and floral notes. In contrast, Colombia’s rich, nutrient-dense soils contribute to balanced cups with caramel sweetness and fruit-forward complexity.

Additionally, Minju shared that knowing the origin of your coffee also sheds light on the farming practices and processing methods that affect the flavor of each cup of coffee. “The same coffee variety grown in two different regions can taste dramatically different because of these factors, similar to how Pinot Noir grown in Burgundy expresses itself differently than the same grape in Oregon,” she says.

“By understanding coffee origins, consumers can appreciate the craftsmanship and biodiversity that make each coffee unique. It also connects them to the producers and their dedication to cultivating exceptional beans, creating a deeper appreciation for the journey from seed to cup. Like wine, the story of a coffee’s origin adds richness to the experience of enjoying it. Transparency in sourcing highlights the producers’ craftsmanship and ensures that the labor, resources, and cultural heritage embedded in every cup are recognized and valued. It also allows customers to make ethical and informed choices, supporting practices that contribute to environmental sustainability and fair compensation for farmers.”

Sāe Coffee Studio’s farm-to-cup process

Coffee farming
1500m Coffee / Pexels

As a leader in luxury coffee, Sāe Coffee Studio has perfected the process from coffee farm to your cup. Minju notes that the “Process starts with direct relationships with producers. We visit farms, observe cultivation practices, and cup coffee to ensure quality at the source. As an international coffee judge for the Cup of Excellence, I have the privilege of evaluating some of the best coffees in the world. This role involves assessing coffees with an uncompromising standard of quality, and it keeps me connected to emerging trends, innovative producers, and exceptional lots. It also reinforces our commitment to sourcing coffees that truly stand out on the global stage.”

Once a coffee is selected, it undergoes a careful processing method and is shipped under ideal conditions to preserve integrity. Sāe Coffee Studio then roasts the coffee to highlight its natural characteristics and performs multiple tests to refine the flavor profile.

“This is where we honor the producer’s hard work, ensuring their coffee is represented in its best possible light. Finally, we educate customers on brewing techniques to bring out each coffee’s full depth and complexity. This holistic approach—from farm to cup—not only celebrates the craft of coffee but also connects customers to the people and places behind every bean”, Minju says.

Why luxury coffee beans are different

Sāe Coffee Studio
Sāe Coffee Studio / Sāe Coffee Studio

As a luxury coffee brand, Sāe Coffee Studio understands that many consumers are unsure of what makes luxury coffee different or unique. Minju says consumers can “Think of luxury coffee as the difference between fast fashion and couture—one is mass-produced, the other is a work of art. Luxury coffee beans involve meticulous care, craftsmanship, and sustainability from seed to cup. And while the price tag might catch your eye, it reflects the extraordinary effort and precision behind every sip.”

“What sets [luxury coffee] beans apart is the obsessive attention to detail—from innovative processing methods to selecting just the best lots of beans. Each step is designed to bring out vibrant, complex, and unforgettable flavors. And by choosing these coffees, you’re not just treating yourself—you’re supporting producers, ensuring fair wages, and helping build a more sustainable coffee industry”, Minju says. Sāe Coffee Studio focuses on sourcing rare and exclusive lots. They are often the only roaster in the U.S. carrying a particular type of coffee.

Emily Caldwell
Emily is an accomplished freelance journalist focusing on food, beverage, health, fitness, and travel content. She loves to…
Kloo delivers the first-ever Q grader-crafted coffee concentrate to your door
Crafted by the equivalent of a wine sommelier
Kloo Coffee

Many coffee and cold brew concentrates have recently been launched in the coffee market, but none have been crafted by Q Graders—until now. Kloo is the first coffee concentrate crafted by a Q Grader (the equivalent to a coffee sommelier), bottled and delivered right to your door. Kloo sets itself apart with its unique brewing process, invented by Kloo co-founder Mariella Cho. Kloo's coffee concentrates are roasted, brewed, aged, and bottled in-house, with Kloo having full control of its proprietary process.

The process begins by sourcing excellent quality coffee beans, which are graded on a scale of 100 by Q graders (trained and certified professional coffee sommeliers). A score of 85+ is the bar for excellence as defined by the Specialty Coffee Association (SCA). Kloo only sources beans scored 85 or greater. The brand tests many different coffee beans before deciding which to use, understanding that each bean represents a unique set of flavors that contribute to the range of options the world of coffee offers. After the beans are selected, the roasting process begins.

Read more
Coffee in savory dishes: Chef Nagae’s secret to adding depth and complexity
Add complexity to savory dishes with coffee
Roasted Venison

Daring and innovative chefs such as Mitsunobu Nagae, owner and Executive Chef of Tribeca’s warm, sophisticated, and elegant French restaurant in New York City, l’abeille, have found new and artistic ways to use coffee in savory and fine dining applications. That's right -- there could be coffee in your meal when dining out at a signature restaurant. To learn more about why coffee and tea are becoming more popular on fine dining menus, I asked Chef Nagae to share his thoughts on why this trend has taken off. Here's what he shared.
How Chef Nagae uses coffee in his dishes

When I heard Chef Nagae used coffee in savory dishes, my mind immediately wandered, wondering what method of coffee he used in his dishes. I asked him to describe how he uses coffee in savory meals, such as ground coffee, liquid coffee, coffee beans, or other coffee beans.
"I don't have a particular brand [of coffee] I use [when cooking], but I usually prefer dark roast coffee when I create dishes. The beans infuse flavors in the sauces, so they're present yet subtle. When I want stronger flavors, I would add ground powdered coffee directly. When I use coffee in savory ice cream, we normally infuse the mixture with coffee beans; otherwise, it becomes too overpowering," he shares.
"We use coffee as an additional flavor component in our dishes to add complexity. Coffee works well in dishes with a dairy component (e.g., we use ground coffee in our potato purée, which has butter) or red meat. When grilled, the caramelized flavors we get in red meat work very well with coffee as they echo each other and work in tandem to provide layers of depth."
"For example, at my restaurant, l'abeille, we’ve offered a Roasted Venison dish that uses coffee cream infused truffle and Madeira sauce to bring out deep earthy flavors, with additional ground coffee in the hazelnut crust that enhances the nutty aroma. For a sweet and savory coffee crossover, we’ve even served a Pea Velouté with Coffee ice cream, providing adventurous guests with a fresh flavor combination using sweet green peas combined with complex coffee ice cream that also plays with temperature difference."

Read more
Savor the Soul of NOLA with this new chicory coffee blend
Get ready for Mardi Gras with new this blend
Organic New Orleans Style Artisan Blend with Chicory

Just in time for Mardi Gras, Fresh Roasted Coffee has announced a new chicory coffee blend with a rich, smooth tribute to Louisiana's coffee tradition. Known for its sustainable coffee options, Fresh Roasted Coffee has crafted this coffee blend to capture the rich history and bold flavors of New Orleans with the new Organic New Orleans Style Artisan Blend. It is highly acclaimed as a smooth and delightfully rich coffee blend that brings together organic coffee and Positively Botanicals’ Organic Chicory to create a perfect balance of tradition and taste.
The Organic New Orleans Style Artisan Blend honors Louisiana's unique coffee culture, which dates back to the Civil War era. Coffee shortages led to the innovation of adding chicory root to coffee. This inventive blend quickly became a beloved staple in the South, particularly in New Orleans, where it remains an essential part of today’s coffee culture. The New Orleans locals enjoy their chicory coffee with some sugar and steamed milk, but this blend is delicious no matter how you take it.

Fresh Roasted Coffee has a unique process for this special blend. They've taken their customer-favorite Arabic coffee into a French roast, which is then blended with Positively Botanicals' organic Chicory Root.

Read more