Cuba Serrano Lavado | Freshly Roasted Arabica | Coffee Bean.

Species
Arabica

Coffee Continent
Central America.

Coffee country
Cuba

Coffee region
Sierra Maestra

Subregion
Pico Turquino

Processing
Washed

Coffee variety
Typica/span>

Coffee harvest year
2023

Tasting notes
sweetness/tobacco

Plantation
From 1,000-1,500 m.a.s.l.

Freshly Roasted Coffee
Freshly Roasted

Coffee category
Regional

Caffeine level
Medium

Acidity level
Low

Coffee scoring

Grain coffee
ground on request

Cuban Serrano Lavado Grain Coffee

We invite you to discover the Cuban Serrano Lavado coffee, which we are happy to present. Its cultivation takes place on the slopes of the Sierra Maestra mountains, on small plots of land with often only a few hundred coffee plants. Cuba's coffee producers eschew the use of chemicals in breeding, mainly for two reasons. The first is the island's near-perfect natural environment for growing coffee plants, eliminating the need for artificial protection products. The second is the limited financial ability of farmers to purchase such preparations.

Thetradition of drinking coffee is deeply rooted in Cuban culture, and offering coffee to guests is considered a local greeting. Cubans appreciate heavily roasted coffees with lots of sugar, distinguished by mild arabica varieties with a caramel aftertaste and a dark color and distinctive aroma.

When discussing Cuban coffee, its local version of espresso should not be overlooked. Café Cubano, or Cuban espresso, captivates with its unique combination of Italian classics and Caribbean character. Here's how to make Café Cubano.

Café Cubano Serrano Lavado stands out for its subtle sweetness and mildness. Its delicate citrus acidity blends perfectly with the intense aromas characteristic of Cuban cocoa and tobacco.

How to prepare Café Cubano:

What you will need:

• An
• Italian-style coffee maker (moka).
• Two espresso cups.
• A mixing spoon
• .

Ingredients:

• Water.
• Serrano Lavado Cuban coffee beans.
• Two teaspoons of powdered sugar .

Café Cubano Preparation:

• Fill the bottom part of the café with water. Pour the coarsely
• ground coffee into the café's strainer, distributing it carefully, without pressing too much.
• Fit the strainer into the café and close it tightly.
• Heat the café over low heat or another form of heat suitable for the type of café.
• Avoid heating too much to avoid losing the flavor of the coffee. Heat
• until the water begins to boil.
• Add a teaspoon of powdered sugar each to the espresso cups.
• Add a teaspoon of ground coffee each to the espresso cups, mixing thoroughly with the sugar.
• Transfer the coffee from the cafe to the espresso cups and serve without delay!

Enjoy!