Description
The Santa Teresa coffee comes from Nicaragua pressed up against the Mogotón mountain. Silvio Sanchez came to coffee farming as a young entrepreneur. He grew up with a love for coffee from his mother and went to school to study agronomy. Once he got his degree, he set to work looking for the perfect farm to grow his own coffee. Silvio and his mother found the ideal property in San Fernando, Nueva Segovia and called it: Santa Teresa de Mogotón.
They used Silvio’s expertise as an agronomist to lay out the plots of Catuai, Catimor, and Java under the shade of pine trees. These tall pines and their tall shadows give the farm a spectral atmosphere. At a high-altitude of 1500 m and in a remote area, this farm is characterized by solitude. It’s located near the Honduras-Nicaragua border in a small town mainly known for its coffee and preserved nature. These coffee trees flourish in the quiet, their lush green leaves producing cherries that ripen to bright red and deep yellow and are picked at their peak. This crop is a great example of the excellence nature provides us.
Farm details:
Producer: Silvio Sanchez
Farm/Co-op: Santa Teresa de Mogotón
Region: Nueva Segovia
Country: Nicaragua
Altitude: 1500 m
Process: Natural
Varietal: Catuai
Flavor profile:
Taste: Berry Compote, Guava, Caramel
Acidity: Medium
Sweetness: High
Body: Medium Plus
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
3:05-3:30 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 3:05-3:30 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
