Nicaragua Silvio Sanchez

Silvio Sanchez found his way into coffee farming through a background in agronomy. With his mother’s love for coffee as inspiration, they saved up, took out a loan, and acquired a piece of land in the La Union, San Fernando area of Nueva Segovia, well-suited for coffee cultivation.

Their farm, Santa Teresa de Mogoton, is tucked away along a single remote road that only leads to a few other farms. It’s out of cell service range, and heavy rains have left deep trenches that even 4x4 trucks struggle to navigate. The farm itself has a peaceful, almost mystical atmosphere, shaded by pine forests and interplanted trees that create cool shadows over the coffee plants. Silvio’s agronomy skills shine through in the farm’s careful organization, and the young trees have already brought in several promising harvests. The farm spans 10 hectares and grows varieties like Catimor, Java, and Catuai.

Silvio uses natural processing, beginning with hand-picked cherries that are checked for quality right on the farm. They’re then carefully transported to Ocotal, where they’re sun-dried on African drying beds at the Expocamo mill. Each day’s harvest is dried separately, with consistent sorting and turning to ensure uniform quality.