NicaraguaEspresso - Silvio Sánchez - Catuai Natural
Not stated by the roaster
Price not usable
Every price we hold for this coffee works out far outside the believable per kilo range for its own market, or repeats unchanged across different bag sizes, so we will not put a figure to it.
Farm named
What Paso Paso says about this coffee
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.
Grown in Cerro Mogotón's Misty Peaks: 1,600 MASL in a unique microclimate.
Mastered Natural Sun-Drying: Hand-sorted and dried as whole cherries for up to 4 weeks for flavor depth and body.
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…
Their own sales copy, as published on their page and not checked by us. We keep the first 1,200 characters of it, which is why it stops where it does. read it on their page (opens in a new tab)
What the roaster says about where it came from
We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.
Where each fact came from
Altitude, lowest
“Grown in Cerro Mogotón's Misty Peaks: 1,600 MASL in a unique microclimate.” the roaster’s page (opens in a new tab)
Variety
“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.” the roaster’s page (opens in a new tab)
Farm
“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.” the roaster’s page (opens in a new tab)
Country of origin
“Cultivated under the dense forest canopy of Nicaragua’s highest mountain, Silvio Sánchez’s Catuai is an exceptionally sweet, natural-processed espresso.” the roaster’s page (opens in a new tab)
A further 3 facts on this page were read from part of the shop page that holds no sentence — a menu or a product grid — so there is nothing to quote for them.
Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.
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