Cuba "Turquino"

character and taste

The best Cuban coffee is Turquino. Almost an insider tip, it is balanced, spicy, with a very rich aroma and an incredibly long-lasting aftertaste. It is grown at lower altitudes, which is why it is less acidic than other Central American coffees. A racy and idiosyncratic coffee for real gourmets, whose bouquet and taste are reminiscent of the character of famous Cuban cigars. Connoisseurs often mention Cuba Turquino in the same breath as Blue Mountain from Jamaica and Kona from Hawaii.

origin and plantation

Only the best beans from the growing areas in the east and center of Cuba are used. The coffee grows mainly on steep slopes of the mountain ranges at altitudes of 400 to 800 m. The plants are cultivated by state cooperatives. Artificial fertilizers are not used. A great deal of effort is put into controlling and developing the plants and great importance is placed on maintaining and expanding natural cultivation. As always, coffee is grown using traditional manual labor.