Silvio's farm lies high up in the mountains of Cerro Mogotón, the highest peak of Nicaragua. Here an unique microclimate is created by the altitude of 1600 meters above sea level and a constant mist hovering through the coffee fields. The entire farm is covered in diverse shade trees, creating a deep green hue throughout. Here coffee matures slowly reaching high levels of sugar concentration in the cherries. At perfect ripeness the coffee is picked by Silvio's loyal team at the farm. The harvested cherries are carefully packed into plastic crates for the long journey to the valley of Ocotal. Silvio uses these crates instead of bags to ensure the cherry stay intact and do no burst open, exposing the developed sugar to oxygen.