SATEMO SAFFRON

Early in the morning, the flower  gently pushes its way out of the earth. It must be picked as early as
possible, before its lilac petals fully open.
Saffron to me  is concentrated sunlight. But curiously the same sun's rays are dangerous for the spice as long as it is not yet dried.

That’s why plucking the threads and gently drying them must be completed indoors on the very day of harvest.This is a very labor and cost intensive process and the main reason saffron has always had  a relatively high prize.  Saffron in some countries is  called red gold.

Because it is precious and has many benificial  effects,  far more, than a simple spice.

150-170 flowers must be hand plucked and processed in order to get 1 gram of dried saffron stigmas.

 

Satemo Saffron is checked every year  by a certified aboratory analysis to have all catergory I values, a quality only found in the best  hand selected saffrons worldwide. What distinguishes our single origin saffron from Satemo  is its  fruity-floral  character. Some of our customers claim it is  softer in dishes and drinks and thus  better accepted by children or adolescents as the saffrons from Iran, the worlds leading producer.
For our harversting team  at the farm  the 20-.25 days of intense harvest from mid October in feel like a race against time.

But there is also quite some  conversation and fun, so the people of Satemo rather enjoy the project as the final harvest of a long farmer year full of corn, tomatoes, potatoes, apples and of course grapes. The  traditional georgian wine making at almost each farm usually takes place immediatly before the first flowers are appearing on our safranerie, that has only  the  size of a soccer field. By coincidence our harvesting team has also about the size of a soccer team.  All our production comes from a sinlge small space, no mixtures, nothing is added or altered- directly from the the sun to the  flower and on  to your body.

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