Filter Coffee - Silvio Sánchez - Geisha Natural

A rare geisha from the misty peaks of Cerro Mogotón

High in the mountains of Cerro Mogotón, Nicaragua’s highest peak, Silvio Sánchez cultivates this exceptional Geisha coffee. The unique microclimate, abundant shade, and slow maturation process produce a coffee with unparalleled depth and complexity.

Coffee highlights

Taste profile: Juicy and fruity with raspberry and floral notes
Processing method: Natural
Bean origin: Mozonte, Nueva Segovia, Nicaragua
Variety: Geisha
Harvest season: February 2024
Altitude: 1,600masl

Why choose Nicaragua Geisha Natural coffee?

1. Silvio’s first Geisha harvest

   This coffee marks the culmination of six years of careful cultivation, beginning with geisha seeds brought from the Jinotega region in 2018.

2. Perfect microclimate for geisha

   The cool, misty mountains and abundant shade of Silvio’s farm allow this delicate variety to thrive, producing a cup with exceptional fruity and floral characteristics.

3. Natural process mastery

   Silvio’s natural processing method enhances the coffee’s inherent complexity, creating vibrant raspberry notes and a clean mouthfeel.

Brewing tips for Nicaragua Geisha Natural coffee

Bring out the best in this Geisha coffee with these recommended methods:

V60 Pour Over recipe for 250 Grams

Coffee Weight: 15.5 Grams

Brew Ratio: 1:16.67

Water Temperature: 95°C

Grind size: 14 Clicks Comandante

Total Brew Time: 2:50

00:00 - 00:15 Pour 35 Grams of water for the bloom

00:30 - 00:50 Continue Pour to 150 Grams of water

01:15 - 01:35 Finish pour up to 260 Grams

02:40 Brew finishes

• Espresso: Brew with a 1:2.5 ratio for a concentrated and juicy shot.

From farm to coffee cup – the story of Silvio Sánchez's Geisha

Nestled in the misty peaks of Cerro Mogotón, Silvio’s farm benefits from a unique microclimate that slows the maturation of coffee cherries, allowing them to reach higher levels of sugar concentration.

Silvio’s Geisha journey began in 2018, when he and Bram planted seeds from Jinotega. Over the years, the plants adapted beautifully to the cool, shaded conditions, culminating in this exceptional first harvest.

Silvio’s meticulous natural processing method begins with carefully packed cherries transported in crates to the dry valley of Ocotal. Fermentation is initiated in thick layers of cherries, enhancing the coffee’s acidity and sweetness. The beans are then transferred to a shaded patio, ensuring a clean and consistent cup.

Coffee roasting details

Silvio’s Geisha is roasted to highlight its delicate and vibrant characteristics:

• Roast profile: Light roast to preserve the bright fruitiness and floral complexity.
• Roasting details: Roasted to 200,7 degrees in 09:20 minutes with 35 seconds development.

Ethical and sustainable practices

• Coffee is shade grown to preserve wild life habitat
• Healthy and nutritious meals are cooked for all employees daily