Supernatural

Bridazul is a project founded by Claudia Lovo in Nicaragua in 2019, supporting around 50 small and medium-sized producers in Nueva Segovia. The project combines agronomic support, processing expertise and market access, with a focus on quality, sustainability and fair producer remuneration.

Claudia and her partner, Sasa Sestic, pioneered semi-carbonic and carbonic maceration techniques in the region and share their knowledge and facilities with local producers. Bridazul also operates its own dry mill, where coffees are processed and prepared for export.

The SuperNatural blend combines coffees from farms at similar altitudes and with the same varieties, creating a consistent and homogeneous lot. Unlike Bridazul’s other naturals, it is not semi-carbonically processed but undergoes extended fermentation to develop its characteristic stewed red-fruit profile.

Ripe cherries are harvested at 20–22 °Brix, covered on raised beds for three days to stimulate fermentation, then dried slowly in the shade for around 25 days until reaching 10–12% moisture.