Cuba
Cuba Sierra Maestra
Sierra Maestra, Eastern · 900–1400 masl · Washed
View on mapGrown in the rugged Sierra Maestra, this is a heavy, low-acid cup with leathery tobacco, dark chocolate, and a rich brown-sugar sweetness.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Cuba Sierra Maestra | 4 | 3 | 5 | 4 | 7 | 7 |
Details
- Varieties
- Typica, Bourbon, Caturra
- Processing
- Washed
- Roast
- Medium
- Harvest
- Sep, Oct, Nov, Dec
Tasting notes
TobaccoDark ChocolateBrown SugarCedar
Brewing recommendations
French Pressaffinity 7/10
Grind
Coarse (1050µm)
Temp
95°C
Ratio
1:15
Brew
240s
Heavy body; tobacco and dark-chocolate with textured mouthfeel.
Cold Brewaffinity 7/10
Grind
Coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; tobacco and dark-chocolate without the bite.
Espressoaffinity 6/10
Grind
Fine (260µm)
Temp
93°C
Ratio
1:2
Brew
28s
Concentrated tobacco and dark-chocolate; syrupy shot.
Moka Potaffinity 6/10
Grind
Fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; tobacco and dark-chocolate in a concentrated cup.
Kalita Waveaffinity 5/10
Grind
Medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; tobacco and dark-chocolate with rounded sweetness.
AeroPressaffinity 5/10
Grind
Medium-Fine (600µm)
Temp
85°C
Ratio
1:14
Brew
90s
Versatile cup; tobacco and dark-chocolate with soft acidity.
Chemexaffinity 4/10
Grind
Medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Tea-like clarity; tobacco and dark-chocolate shine through.
Pour-Over V60affinity 3/10
Grind
Medium-Fine (600µm)
Temp
93°C
Ratio
1:16
Brew
210s
Highlights tobacco and dark-chocolate; full-bodied and articulate.