Silvio Sanchez Santa Teresa de Mogoton - Natural Catuai - Nicaragua

Whole Bean
Roast: Dark
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: 85% dark chocolate mousse, blackberry jam

Origin Details

Region: Nueva Segovia, Nicaragua
Elevation: 1500m
Producer: Silvio Sanchez, Santa Teresa de Mogoton
Process: Natural
Variety: Catuai

ABOUT THIS COFFEE AND PRODUCER

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

For this natural catuai lot, the cherries are picked, checked for quality, and transported an hour and a half down the mountain to the dry town of Ocotal. The cherries are then dried and monitored for uniformity in full sun at the Expocampo Mill.

WHY WE SELECTED THIS COFFEE

We’re excited to share a more 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. It’s one of the nicest we’ve had 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.

The chocolate flavor is rich and clearly defined, supported by a pleasant bitterness that feels intentional and well measured. Coming through underneath is a subtle note of blackberry jam from the natural process, adding a gentle sweetness and a bit of complexity that sits comfortably alongside the darker chocolate tones.

This coffee works especially well with milk, but it also holds its own when brewed on its own. As a thick espresso or as a filter coffee, it stays balanced, textured, and expressive without pushing too far in any direction.