Silvio Sanchez Santa Teresa de Mogoton - Natural Catuai | Nicaragua

Nicaragua — Silvio Sanchez Santa Teresa de Mogoton Catuai (Natural, Dark Roast)

Tastes Like — 🍫 85% Dark Chocolate Mousse • 🫐 Blackberry Jam

DETAILS

• Producer: Silvio Sanchez
• Farm: Santa Teresa de Mogoton
• Region: Nueva Segovia, Nicaragua
• Varietal: Catuai
• Process: Natural
• Altitude: 1500 masl
• Size: 10oz / 284g

INTRO

A premium dark roast from Silvio Sanchez of Santa Teresa de Mogoton, roasted with a focus on texture and balance rather than intensity alone. What stands out most in this coffee is the mouthfeel—one of the nicest from a dark roast in a while, with a chocolate mousse-like texture that feels creamy and almost milky, even without any milk added. The body is full and coating, but still clean. Rich, clearly defined chocolate flavour is supported by pleasant, intentional bitterness. Underneath comes a subtle note of blackberry jam from the natural process, adding gentle sweetness and complexity alongside the darker chocolate tones.

THE PRODUCER

Silvio Sanchez came to coffee farming through studying agronomy. His mother loved coffee, so together, they saved up enough money to purchase land well-suited to growing coffee in the La Union, San Fernando region of the Nuevo Segovia department. Santa Teresa de Mogoton is a secluded farm only accessible through a single road. Dense pine forests and interplanted pine trees give the farm a quiet, spectral atmosphere that is complemented by Silvio's expertly organised rows of trees—a testament to his training as an agronomist.

THE PROCESS

The Natural process at Santa Teresa de Mogoton involves careful post-harvest handling:

• 🍒 Picking & Quality Check — Cherries picked and checked for quality at the farm
• 🚗 Transport — 1.5-hour journey down the mountain to the dry town of Ocotal in plastic boxes
• ☀️ Sun Drying — Full sun drying at Expocampo Mill
• 👀 Monitoring — Constant turning and sorting for uniformity

Each day's picking, called a "partida," is delivered and dried separately to maintain quality control.

THE CUP

Chocolate mousse-like texture that feels creamy and almost milky, even black. Full, coating body that stays clean. Rich, clearly defined chocolate flavour with pleasant, well-measured bitterness. Subtle blackberry jam note from the natural process adds gentle sweetness and complexity. Works especially well with milk but holds its own brewed black. Stays balanced, textured, and expressive as thick espresso or filter coffee.

Flavour Notes

• 🍫 85% Dark Chocolate Mousse
• 🫐 Blackberry Jam

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.