Silvio Sánchez – Geisha Natural

Silvia Sánchez’s farm is located high in the misty mountains of Cerro Mogotón, Nicaragua’s highest peak, in the Mozonte area of the Nueva Segovia region. It is here, at an elevation of 1,600 meters above sea level, that a microclimate prevails that is perfectly suited to the Geisha variety: cool temperatures, dense shade from the trees, and slow ripening of the cherries, which allows sugars and flavor intensity to accumulate in the beans. Silvio planted the first Geisha seedlings in 2018—he brought them from the Jinotega region—and has been carefully monitoring them ever since as they adapt to the conditions on his land. The February 2025 harvest underwent natural processing, which Silvio handles with great precision.

The cherries are transported in crates to the dry Ocotal Valley, where they are fermented in thick layers, and only then moved to a shaded patio for slow drying. The result is a juicy cup with pronounced raspberry notes, delicate floral tones, and a clean finish. The Paso Paso roastery, which is behind the farmer-owned coffee project and works directly with Silvio, roasts the coffee lightly—to 200.7 °C in just under ten minutes—to preserve all its vibrancy.