Cuba Sierra Maestra
Sierra Maestra, Eastern · 900–1400 masl · Washed
Grown in the rugged Sierra Maestra, this is a heavy, low-acid cup with leathery tobacco, dark chocolate, and a rich brown-sugar sweetness.
Coffee in Cuba's Sierra Maestra is grown among the ruins of 19th-century French-Haitian plantations, now a UNESCO World Heritage Site. Cubans traditionally drink it as 'café cubano' — espresso whipped with sugar into a foamy espuma.
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
Brewing recommendations
- Grind
- Coarse (1050µm)
- Temp
- 95°C
- Ratio
- 1:15
- Brew
- 240s
Heavy body; tobacco and dark-chocolate with textured mouthfeel.
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; tobacco and dark-chocolate without the bite.
- Grind
- Fine (260µm)
- Temp
- 93°C
- Ratio
- 1:2
- Brew
- 28s
Concentrated tobacco and dark-chocolate; syrupy shot.
- Grind
- Fine (260µm)
- Temp
- 96°C
- Ratio
- 1:7
- Brew
- 300s
Bold and rich; tobacco and dark-chocolate in a concentrated cup.
- Grind
- Medium (800µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; tobacco and dark-chocolate with rounded sweetness.
- Grind
- Medium-Fine (600µm)
- Temp
- 85°C
- Ratio
- 1:14
- Brew
- 90s
Versatile cup; tobacco and dark-chocolate with soft acidity.
- Grind
- Medium (800µm)
- Temp
- 94°C
- Ratio
- 1:17
- Brew
- 270s
Tea-like clarity; tobacco and dark-chocolate shine through.
- Grind
- Medium-Fine (600µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 210s
Highlights tobacco and dark-chocolate; full-bodied and articulate.