Cuba Turquino
Only the best beans
from the cultivation areas in the east and centre of Cuba are used. The
coffee is mainly growing on the steep slopes of the mountain ranges on
an average height of 400-800 metres. The control and development of the
plants is done with great care and effort and a lot of emphasis is put
on the ecological cultivation. The coffee cultivation traditionally
takes place, like always, by hand.
Character & Taste:
The best Cuban coffee is the
Turquino. Almost still an insider tip being well-balanced, aromatic and
very full-flavoured with an unbelievably long, prevailing aftertaste.
It is cultivated in lower areas and is therefore also less acidic than
other Central American coffees. A classy and unconventional coffee for
real gourmets whose bouquet and taste remind of the character of the
famous Cuban cigars. The bean structure is of a very even, medium to
dark brown colour. The Cuban Turquino is often named in one breath with
the Blue Mountain from Jamaica and the Kona from Hawaii.