Silvio Sanchez Santa Teresa de Mogoton - Natural Catuai - Nicaragua
Silvio Sanchez Santa Teresa de Mogoton - Natural Catuai - Nicaragua
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Coffee ships directly from each roaster, freshly roasted. Orders with coffees from multiple roasters arrive as separate boxes.
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Dark
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Chocolate/Nutty, Fruity
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Coffee Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Chocolate, Berry
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - 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.
