100% Arabica coffee from the Caribbean island more carttaeristica a soft, naturally sweet with an aftertaste of cocoa and a bit of fresh tobacco and floral aroma.
The arabica coffee Cubans have a 'good reputation for quality, can also be rare and difficult to find, being subjected to the fury of the hurricane season.
Coffee Cuban Altura Lavado comes from the eastern region of Cuba on the steep slopes of the mountains of the Sierra Maestra.
The image, inserted here, faithfully represents this coffee immediately after roasting took place at our plant craft.
Our coffees have the important feature of using a roasting artisan-type, where only the experience and you get a human control the selection of the optimal level of roasting itself. The success of the roaster is in fact the balance that you can not reach between time and temperature, and who better than an experienced hand may be able to do this?
Notes on Central American Coffee
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All Arabica plants in the Caribbean and Central America are descended from a plant stolen from De Clieu in Martinique from the garden of King Louis XIV.
Guatemala.
The cafe 'in this country stands for almost smoky flavor and high acidità.I grains have an aspect not exactly perfect. Usually take their name from the mountain regions where they grow, with the exception of "Maragogipe" which usually grows in flat areas and a coffee bean gigantesco.I 'Costa Ricans have a stronger taste of all the Central American varieties: the flavor is very rich , full-bodied and highly acidic. The best coffee 'comes from the mountains of the Pacific coast.
Costa Rica
The coffee 'Costa Ricans have a stronger taste of all the Central American varieties: the flavor is very rich, full bodied and highly acidic. The best coffee 'comes from the mountains of the Pacific coast.
Mexico
The coffee 'Mexicans are rich, full bodied and slightly acidic, with a fragrant aroma. The best qualities are those that grow at high altitude.
