Espresso - Silvio Sánchez - Catuai Natural

A Chocolaty, Sweet Catuai from the Peaks of Mogotón

Cultivated under the dense forest canopy of Nicaragua’s highest mountain, Silvio Sánchez’s Catuai is an exceptionally sweet, natural-processed espresso. Thanks to a slow maturation process, this coffee delivers intense chocolate notes that shine as a rich espresso shot or a creamy sweet cappuccino.

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  Grown in Cerro Mogotón's Misty Peaks: 1,600 MASL in a unique microclimate.
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  Mastered Natural Sun-Drying: Hand-sorted and dried as whole cherries for up to 4 weeks for flavor depth and body.
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  Direct Equity Supply Chain: Silvio isn't just a partner; he's a shareholder in our roastery.

The Story of Santa Teresa de Mogotón

Silvio, a trained agronomist, operates Santa Teresa de Mogotón entirely off the grid. Accessible only by a rugged 4x4 trail, his farm is self-sustaining, treats workers like family and protects the native wildlife.

Journey to Cerro Mogotón: Off the Grid with Silvio Sánchez

Go behind the scenes on Silvio's farm a find out why he was selected for Paso Paso.

Read the Story ➔

Roaster's Notes

Roasted in Hannover to strike the perfect balance between terroir and consistency.

• ➔ Profile: Medium Roast • Sweet & Balanced
• ➔ Specs: Slowly roasted for 12m 20s to 203°C