Producer Silvio Sanchez and his mother loved coffee so the two saved their money, took out a loan, and purchased a piece of land for growing coffee (in the La Union, San Fernando region of the Nueva Segovia department).
Santa Teresa de Mogoton is a relatively remote farm, accessible by single road that leads to a handful of farms. Dense pine forests and interplanted pine trees provide shade for coffee, casting dark shadows on the deep green leaves of the coffee trees, giving Santa Teresa de Mogoton a quiet, spectral atmosphere. The farm is 10 hectares and cultivates Catimor and Java varieties in addition to the Catuai selected for this lot.
Natural processing begins when cherries are picked, weighed, and checked for quality at the farm. Next, cherries are transported an hour and a half down the mountain to the warm, dry town of Ocotal in plastic boxes to keep the cherries in good shape. The drying is done in full sun on raised drying beds at the Expocamo mill. The coffee is constantly turned and sorted for uniformity. Each day’s harvest, called a “partida,” is delivered and dried separately.