Espresso - Silvio Sánchez - Catuai Natural

A chocolately sweet catuai from the misty peaks of Cerro Mogotón

High in the mountains of Cerro Mogotón, Nicaragua’s highest peak, Silvio Sánchez cultivates coffee unter the protective shade of abundant trees. The unique microclimate,  and slow maturation process produce a coffee bursting with sweetness and a creamy mouthfeel.

Coffee highlights

Taste profile: Dark chocolate, strawberry & creamy
Processing method: Natural
Bean origin: Mozonte, Nueva Segovia, Nicaragua
Variety: Catuai
Harvest season: February 2025
Altitude: 1,600masl

Why choose Silvio's Catuai Natural?

1. Sweet and balanced

   A coffee to be enjoyed in many ways. Perfect for espresso and cappuccino, but also to be drunk and a well-rounded drip coffee.

2. Perfect microclimate for coffee.

   The cool, misty mountains and abundant shade of Silvio’s farm allow the coffee  to thrive, producing a cup with a lot of depth.

3. Natural process mastery

   Silvio’s natural processing method enhances the coffee’s inherent sweetness, creating a flavour experience.

Brewing tips for Nicaragua Natural coffee

Bring out the best in this coffee with these recommended methods:

V60 Pour Over recipe for 300 Grams

Coffee Weight: 19 Grams

Brew Ratio: 1:16

Water Temperature: 93°C

Grind size: 14 Clicks Comandante

Total Brew Time: 2:50

00:00 - 00:15 Pour 45 Grams of water for the bloom

00:30 - 00:50 Continue Pour to 120 Grams of water

01:15 - 01:35  pour up to 210 Grams

02:30 - 03:00 Finish pouring to 300 Grams

03:30 - Brew finishes

• Espresso: Brew with a 1:2.2 ratio at 94 degrees in 25 seconds for a clean and balanced shot.

From farm to coffee cup – the story of Silvio Sánchez's Geisha

Silvio Sanchez came to coffee farming through studying agronomy. His mother loved coffee and so the two of them saved their money, took out a loan, and purchased a piece of land well-suited to growing coffee in the La Union, San Fernando region of the Nueva Segovia department.

Santa Teresa de Mogoton is a relatively remote farm, accessible by a single road that leads to a handful of farms. The farm is beyond the reach of cell phone service and the deep trenches along the sides of the road from heavy rainfall challenge even well-equipped 4×4 trucks.

Dense pine forests and interplanted pine trees provide shade for coffee, casting dark shadows of the deep green leaves of the coffee trees, giving Santa Teresa de Mogoton a quiet, spectral atmosphere. The farm is expertly organized, a testament to Silvio’s training as an agronomist, and the neat rows of young trees have given several successful harvests. The farm is 10 hectares and cultivates Geisha and Pacamarae varieties in addition to the Catuai selected for this lot.

Natural processing begins when cherries are picked, weighed, and checked for quality at the farm. Next, cherries are transported an hour and a half down the mountain to the warm, dry town of Ocotal in plastic boxes to keep the cherries in good shape. The drying is done in full sun on African drying beds at the Expocamo mill. The coffee is constantly turned and sorted for uniformity. Each day’s picking, called a “partida,” is delivered and dried separately.

Coffee roasting details

Silvio’s Geisha is roasted to highlight its delicate and vibrant characteristics:

• Roast profile: Medium Roast to balance sweetness and acidity.
• Roasting details: Roasted to 203 degrees in 11:20 minutes with 50 seconds development.

Ethical and sustainable practices

• Coffee is shade grown to preserve wild life habitat
• Healthy and nutritious meals are cooked for all employees daily