Nicaragua - Silvo Sanchez - Santa Terese De Mogoton - Natural

$ 21.00 

This product is currently sold out.

We Taste: Black Cherry, Maple Syrup, Grape Juice, and Brown Sugar 

ORIGIN: Nicaragua 
REGION: Nueva Segovia
PRODUCER: Silvio Sanchez
FARM: Santa Teresa de Mogoton
VARIETY: Catuai 
PROCESS: Natural 
ELEVATION: 1500 masl 

More Coffee Infos (From Ally Coffee) 

Producer 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 single road that leads to a handful of farms. The farm is beyond the reaches 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 Catimor and Java 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.

 

Brewing Recommendations:

Kalita wave
Dose:  20g. 
Grind:  Medium Coarse (on Baratza Encore / Virtuoso 17)
Water: 300ml of at 202 degrees Fahrenheit 
Bloom: 40ml of water saturating the coffee. Let sit for 1 minute 2nd Pour: Pour in circles until your at 100ml 
Final Pulse Pours: Add 20-40ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours. 
Final Brew Time: 3-4 minutes

 

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