A micro lot from Alex Herrera, a 5th generation coffee farmer at farm Pampojilá on the side of the Atitlán Volcano in the Atitlán region of Guatemala. Grown at 1480–1800 masl, the coffee is the Caturra variety. It was processed using a short anaerobic fermentation in barrels, followed by drying in cherry on raised beds using a "sleeping bag" covering technique to protect cherries from temperature extremes. Light roast with a chocolaty body, orange wine, and violet florality. Suitable for espresso, filter, and all brew methods.
Saftig Kaffe was established in Copenhagen in late 2019 as a small batch specialty roastery. The name, meaning "juicy" in Danish, sets the tone for their approach: light roasted, expressive coffees that foreground the craft of the farmer. They work with processing methods like anaerobic naturals and other experimental techniques, sourcing from origins including Kenya, Nicaragua, Ethiopia, and Colombia. Each roast is designed to let terroir and processing shine rather than impose a house flavour. Saftig also runs a brew bar in Copenhagen, open a few days a week, where visitors can taste what's current.
