Specifications
Core Type: Arabica (Catuai)
Tasting notes: dark chocolate with nuts, caramel, tütüns fumed flavors
Aroma (smell): Chocolate and smoked tobacco
Body: High
Growing in the Altitude: 900-1250 m
Harvest Period: from February to May
Processing time: Washed
Acidity: Low
Inside: Stem and intense first sip, hazelnut and dark chocolate, tütüns sooty notes, caramel sweetness
Coffee was first introduced in 1748 in which Jose Antonio Gelabert in his capacity as the public begins to grow a plant in Cuba, but does not reach commercial size. Nearly 40 years after escaping from a few French coffee farmers armed slave rebellion in Haiti is coming to Cuba and Cuba begins a large-scale cultivation in 1789. a large coffee growing and processing information that comes with these farmers, agriculture is the backbone of which is still ongoing today.
It offers an ideal climate and soil conditions for coffee cultivation in the Sierra Maestra. Sierra Maestre mountains grown under forest canopies that coffee is grown in small batches without using any chemical product. Then, leaving the fruit with the washing process manually collected and are dried naturally in the hot Cuban sun. This production method, as well as our unique Kahve.co I tasted the bitter chocolate hazelnut and caramel sweetness enable us to provide to you.
More information
Cuba's remind our cigars, salsa, comes coffee and policies. a plant that attracts all the coffee tastes around the site. Not surprisingly, the first Cuban coffee to soften and then make it hard to perform the dance sooty No wonder edermişce between the tobacco smell.
During the embargo period beginning with 1960 he was deprived of the taste of many around the world kahvesev Cuban coffee. Coffee sales decreased due to the impact of the embargo as a natural and continued in these later years. Even the country's current production in the 1950 third of but can produce.
An interesting situation in Cuba put the people's coffee consumption limit. Cuban coffee at the local people's consumption per person a week ounce (about 28.5 grams) is limited. Today, we think that single shot of espresso with 7-8 grams of coffee, this means people come per week maximum 2 double espresso. Despite all these coffee in Cuba it has become an indispensable part of daily life.
Is a production location and export of Cuban coffee for the state government still control is provided. Due to political pressures and challenges in coffee agriculture still it has not been modernized in Cuba. Although traditional methods are a different story to reduce the efficiency of production and are located behind the serious human labor and sacrifice of each coffee bean.
