Dark and luscious. A high roast coffee, strong, full-bodied, rich, and smooth. A mellow acidity with sweet florals and chocolate notes. Good for a very strong cup of coffee, especially a powerful espresso!
This coffee is grown in the eastern Sierra Maestra mountains. Towns in the Sierra Maestra have a history of coffee cultivation, often the harvesting is done by hand and carried down the steep hillsides where it is grown, upon the back of farmers.
A traditional method of coffee preparation amongst the mountain people is to roast the beans and then grind them using a wooden pestle & mortar. The coffee is then steeped in hot water and strained using a cloth.
Another traditional "Cuban Coffee" also called a Cafecito or Cubano is a shot of espresso sweetened with demerara sugar, the sugar being added first so the coffee blends with the sugar as it brews. Said to create a smoother cup.
Bean: Arabica
Process: Washed
