CUBA SERRANO SUPERIOR COFFEE BEANS

THE TASTE AND FOAM OF COFFEE
A delicious, sweet, full-bodied coffee that will delight explorers of new flavours as well as die-hard caffeine addicts.Kuba Serrano Superior is less acidic than varieties from the high mountains. It has a distinctive dark and characteristic taste, reminiscent of dark chocolate and caramel.
100% Arabica, the foam is dense and compact when the coffee is properly prepared.
ORIGIN OF THE COFFEE

The Sierra Maestra mountain range is located on the south coast of Cuba.Its highest peak (and the highest mountain in Cuba), Pico Turquino, reaches an altitude of 1974 metres above sea level.The tropical, humid climate creates excellent conditions for growing coffee (Coffea arabica).The soil is rich in copper, manganese, chromium and iron. This is why Cuban coffee has an exceptional flavour profile. The most common coffee varieties found in Cuba are Bourbon, Typica, Caturra and Catui & Catimor.
Coffee is harvested manually between July and December. The red fruits, which are cherry in size and appearance, are processed by the so-called wet process, which is a washing process.Immediately after harvesting, they are poured into large water tanks. The ripe, good quality berries are submerged in the water and the poor quality ones remain on the surface of the water and are removed. With the water, the cherries are pressed through special press plates to remove the coating from the seeds. The seeds (coffee beans) are fermented and then dried in the sun or in driers. Finally, the coffee is sorted and packaged in 60 kg bags.
The coffee bushes were introduced to Cuba in 1748.The coffee plantations are tended by local workers, who mostly own small plots of land.They often form alliances with larger companies to sell the coffee at higher prices.Every batch of Cuban coffee has a clear and proven history. The country exports 8,000 tonnes of it every year. Cubans are very fond of coffee, carrying it in thermoses and flavouring it with sugar.In Cuba, only the better hotels serve latte, and the locals only flavour their coffee with sugar. A fabulous taste experience! This plantation coffee from the south coast of Cuba boasts almost zero acidity, but a full-bodied flavour and outstanding chocolate and caramel nuances. It was born in the Sierra Maestra mountains, giving it a sweetly honeyed and cane sugar aroma. When you taste it, you'll discover smoky nuances and Cuban rum. Place of origin:
Cuba

Species:
Bourbon

Countryside:
Sierra Maestra

Sea level f. m.:
900m

Taste:
Caramel, Bitter chocolate

Processing:
Wet instructions for use

Grind the coffee to filter (coarse grind).
Add 1 g coffee to 14 ml water in the V60 filter.
In a circular motion, pour the coffee into the water at about 93°C.