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A High Roast Coffee. Strong and 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!
The coffee is grown in eastern Cuba on the 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 on 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.