A micro lot coffee from Hugo Núñez's farm Las Brisas in Mozonte District, Nueva Segovia, Nicaragua, at 1450 meters altitude. The coffee is a Red Catuai variety grown on 8.45 hectares in an agro-forestry style environment. Cherries were fermented in closed barrels, frozen for 24 hours, thawed, and dried using the sleeping bag drying technique (anaerobic frozen natural process). The result is a fruity, sweet coffee with a delicate herbaceous character. Light roast, whole bean.
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.
