Nicaragua Silvio Sanchez Natural
From the misty highlands of Nueva Segovia, Nicaragua, comes one of the most striking natural process coffees we've encountered this season. Roasted by Cat & Cloud, the Silvio Sanchez Natural showcases what happens when meticulous farming meets expert processing—a coffee that drinks like blackberry jam mixed with fresh-squeezed citrus, finishing with the creamy richness of chocolate-hazelnut spread.
Silvio Sanchez didn't inherit his farm; he built it from the ground up. Trained as an agronomist and inspired by his mother's passion for coffee, Silvio saved, borrowed, and purchased the land that would become Santa Teresa de Mogotón. Today, dense pine forests provide natural shade for his meticulously organized rows of coffee trees, creating ideal conditions for the Caturra and Catuai varieties that thrive at 1,400 meters elevation. The natural process—drying whole coffee cherries in the fruit before hulling—concentrates sugars and creates the explosive fruit character this lot is known for.
Tasting Notes
The first sip floods your palate with syrupy blackberry jam sweetness, immediately followed by the tart, complex brightness of blood orange. This isn't subtle fruit—it's bold, juicy, and confident. As the cup cools, the profile shifts. The body becomes butter-smooth, and rich Nutella notes emerge, grounding those bright fruit flavors with chocolate and hazelnut depth. The finish is clean despite the heavy body, leaving a lingering sweetness that invites the next sip. Acidity is pronounced but balanced—think ripe citrus rather than sharp lemon. This is a coffee with serious dimension.
Brew Methods
This coffee excels as pour over, where its fruit complexity can fully express itself. Use a V60 or Chemex with a 1:16 ratio and water just off boil to highlight the blackberry and citrus notes. It also shines as a single-origin espresso for those who enjoy fruit-forward shots—pull it at 1:2.5 ratio with 25-30 second extraction times to balance sweetness with acidity. French press works beautifully if you want to emphasize body and let those Nutella notes take center stage. AeroPress with a longer steep (2:30-3:00) brings out berry sweetness while maintaining clarity.
About Cat & Cloud
Cat & Cloud Coffee has built a reputation for approachable excellence, sourcing standout lots and roasting them to highlight origin character rather than roast profile. Their work with Silvio's natural process showcases their commitment to letting great coffee speak for itself.
Our team at Clive can help you dial in grinder settings and brewing parameters to get the most from this exceptional Nicaraguan coffee, and we're always happy to recommend equipment pairings that will let these complex flavors shine.
Original: $25.25
-65%$25.25
$8.84Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
From the misty highlands of Nueva Segovia, Nicaragua, comes one of the most striking natural process coffees we've encountered this season. Roasted by Cat & Cloud, the Silvio Sanchez Natural showcases what happens when meticulous farming meets expert processing—a coffee that drinks like blackberry jam mixed with fresh-squeezed citrus, finishing with the creamy richness of chocolate-hazelnut spread.
Silvio Sanchez didn't inherit his farm; he built it from the ground up. Trained as an agronomist and inspired by his mother's passion for coffee, Silvio saved, borrowed, and purchased the land that would become Santa Teresa de Mogotón. Today, dense pine forests provide natural shade for his meticulously organized rows of coffee trees, creating ideal conditions for the Caturra and Catuai varieties that thrive at 1,400 meters elevation. The natural process—drying whole coffee cherries in the fruit before hulling—concentrates sugars and creates the explosive fruit character this lot is known for.
Tasting Notes
The first sip floods your palate with syrupy blackberry jam sweetness, immediately followed by the tart, complex brightness of blood orange. This isn't subtle fruit—it's bold, juicy, and confident. As the cup cools, the profile shifts. The body becomes butter-smooth, and rich Nutella notes emerge, grounding those bright fruit flavors with chocolate and hazelnut depth. The finish is clean despite the heavy body, leaving a lingering sweetness that invites the next sip. Acidity is pronounced but balanced—think ripe citrus rather than sharp lemon. This is a coffee with serious dimension.
Brew Methods
This coffee excels as pour over, where its fruit complexity can fully express itself. Use a V60 or Chemex with a 1:16 ratio and water just off boil to highlight the blackberry and citrus notes. It also shines as a single-origin espresso for those who enjoy fruit-forward shots—pull it at 1:2.5 ratio with 25-30 second extraction times to balance sweetness with acidity. French press works beautifully if you want to emphasize body and let those Nutella notes take center stage. AeroPress with a longer steep (2:30-3:00) brings out berry sweetness while maintaining clarity.
About Cat & Cloud
Cat & Cloud Coffee has built a reputation for approachable excellence, sourcing standout lots and roasting them to highlight origin character rather than roast profile. Their work with Silvio's natural process showcases their commitment to letting great coffee speak for itself.
Our team at Clive can help you dial in grinder settings and brewing parameters to get the most from this exceptional Nicaraguan coffee, and we're always happy to recommend equipment pairings that will let these complex flavors shine.
