{"product_id":"espresso-silvio-sanchez-catuai-natural","title":"Espresso - Silvio Sánchez - Catuai Natural","description":"\u003ch3\u003e\u003cstrong\u003eA chocolately sweet catuai from the misty peaks of Cerro Mogotón\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHigh in the mountains of Cerro Mogotón, Nicaragua’s highest peak, Silvio Sánchez cultivates coffee unter the protective shade of abundant trees. The unique microclimate,  and slow maturation process produce a coffee bursting with sweetness and a creamy mouthfeel.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCoffee highlights\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eTaste profile: \u003c\/strong\u003eDark chocolate, strawberry \u0026amp; creamy\u003cstrong\u003e\u003cbr\u003eProcessing method: \u003c\/strong\u003eNatural\u003cstrong\u003e\u003cbr\u003eBean origin: \u003c\/strong\u003eMozonte, Nueva Segovia, Nicaragua\u003cstrong\u003e\u003cbr\u003eVariety: Catuai\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003eHarvest season: \u003c\/strong\u003eFebruary 2025\u003cstrong\u003e\u003cbr\u003eAltitude: \u003c\/strong\u003e1,600masl\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy choose Silvio's Catuai Natural?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSweet and balanced\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA coffee to be enjoyed in many ways. Perfect for espresso and cappuccino, but also to be drunk and a well-rounded drip coffee.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect microclimate for coffee.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe cool, misty mountains and abundant shade of Silvio’s farm allow the coffee  to thrive, producing a cup with a lot of depth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eNatural process mastery\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSilvio’s natural processing method enhances the coffee’s inherent sweetness, creating a flavour experience.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\n\u003cstrong\u003eBrewing tips for Nicaragua \u003c\/strong\u003e\u003cstrong\u003eNatural coffee\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBring out the best in this coffee with these recommended methods:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eV60 Pour Over recipe for 300 Grams\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCoffee Weight:\u003c\/em\u003e 19 Grams\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBrew Ratio: \u003c\/em\u003e1:16\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWater Temperature: \u003c\/em\u003e93°C\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eGrind size: \u003c\/em\u003e14 Clicks Comandante\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTotal Brew Time: \u003c\/em\u003e2:50\u003c\/p\u003e\n\u003cp\u003e00:00 - 00:15 Pour 45 Grams of water for the bloom\u003c\/p\u003e\n\u003cp\u003e00:30 - 00:50 Continue Pour to 120 Grams of water\u003c\/p\u003e\n\u003cp\u003e01:15 - 01:35  pour up to 210 Grams\u003c\/p\u003e\n\u003cp\u003e02:30 - 03:00 Finish pouring to 300 Grams\u003c\/p\u003e\n\u003cp\u003e03:30 - Brew finishes\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspresso\u003c\/strong\u003e: Brew with a 1:2.2 ratio at 94 degrees in 25 seconds for a clean and balanced shot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eFrom farm to coffee cup – the story of Silvio Sánchez's Geisha\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSilvio 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.\u003c\/p\u003e\n\u003cp\u003eSanta Teresa de Mogoton is a relatively remote farm, accessible by a single road that leads to a handful of farms. The farm is beyond the reach of cell phone service and the deep trenches along the sides of the road from heavy rainfall challenge even well-equipped 4×4 trucks.\u003c\/p\u003e\n\u003cp\u003eDense 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 Geisha and Pacamarae varieties in addition to the Catuai selected for this lot.\u003c\/p\u003e\n\u003cp\u003eNatural 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.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCoffee roasting details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSilvio’s Geisha is roasted to highlight its delicate and vibrant characteristics:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast profile\u003c\/strong\u003e: Medium Roast to balance sweetness and acidity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasting details\u003c\/strong\u003e: Roasted to 203 degrees in 11:20 minutes with 50 seconds development.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eEthical and sustainable practices\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee is shade grown to preserve wild life habitat\u003c\/li\u003e\n\u003cli\u003eHealthy and nutritious meals are cooked for all employees daily\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c!-- notionvc: 2b491a91-f368-4690-a88d-64b4c5528aca --\u003e\u003c\/p\u003e","brand":"Paso Paso - Farmer Owned Coffee","offers":[{"title":"250 \/ Whole Beans","offer_id":54562270249228,"sku":"sku-50627420160329","price":14.0,"currency_code":"EUR","in_stock":false},{"title":"250 \/ Coarse Grind","offer_id":54562270281996,"sku":"sku-50627420193097","price":14.0,"currency_code":"EUR","in_stock":false},{"title":"250 \/ Filter Grind","offer_id":54562270314764,"sku":"sku-50627420225865","price":14.0,"currency_code":"EUR","in_stock":false},{"title":"250 \/ Espresso Grind","offer_id":54562270347532,"sku":"sku-50627420258633","price":14.0,"currency_code":"EUR","in_stock":false},{"title":"1000 \/ Whole Beans","offer_id":54562270118156,"sku":"sku-49509718196553","price":52.0,"currency_code":"EUR","in_stock":false},{"title":"1000 \/ Coarse Grind","offer_id":54562270150924,"sku":"sku-49509718229321","price":52.0,"currency_code":"EUR","in_stock":false},{"title":"1000 \/ Filter Grind","offer_id":54562270183692,"sku":"sku-49509718262089","price":52.0,"currency_code":"EUR","in_stock":false},{"title":"1000 \/ Espresso Grind","offer_id":54562270216460,"sku":"sku-49509718294857","price":52.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/6626\/2273\/files\/Specialty_Kaffeeroester_Hannover.png?v=1763464277","url":"https:\/\/genusskontor.de\/nl\/products\/espresso-silvio-sanchez-catuai-natural","provider":"Genusskontor","version":"1.0","type":"link"}