About the bean
Our Cuban Altura Lavado offering hails from the Sierra Maestra Mountains in the east where the climate is favourable and the fertile soil so rich with humus it permits cultivation of coffee without the need for chemical fertilizers.
Cubans, it is said, take their coffee seriously and most often as an espresso, or cafecito, while visiting with friends and loved ones, or after a meal. Sugar is mixed with a small amount of espresso to form a paste and, when the rest of the coffee is added, a sweet crema forms - a result of the sugar more than the type of coffee beans used. Traditional Cuban coffee is dark roasted and finely ground, and prepared using a moka pot or espresso machine.
What you can expect
The Cuban Altura Lavado makes a nice, clean cup with a subdued body and acidity. The lingering notes are nutty and chocolatey, the latter in particular. Enjoy served as an espresso (but of course!) or in a French press for optimum flavour. This pick works well blended, too - perhaps with a Colombian for sweetness and a Kenyan for zest.
Roasting recommendation: A City to almost Full City roast. Best not too dark or too light.
Canadian customers: Paypal bans placing Cuban products into a shopping cart. To order this product, please email us at firstname.lastname@example.org or phone us at 416-588-7700 ext 249. Please accept our apologies for this inconvenience.
U.S. customers: Sorry, but we're not allowed to ship Cuban beans into the U.S.
Use the drop-down menus under Type and Size to ensure your preferred Day and Size/capacity of bean (0.5lb or 1lb) is applied to your order.
The roast profile for each pick is selected by us, based on the recommended roast profile for a particular bean. As such, an option to select the roast profile is not available for The Daily Roast.View full product details
About the bean
Do you like a medium to dark roast? Do you like espresso? Do you like a brew rich in flavour and bold in body? Yes? Then our new batch of Colombian Supremo SC 17/18 is for you! These beans are sourced from the central northwest of Colombia in the Antioquia region, the country's largest coffee producing region. Coffee here is mountain-grown by small farmers and large estates. The high altitude slows the pace of ripening and the result is a classic Colombian - rich, full bodied, and a toasted chocolate taste that cools to a cold brew perfection.
No surprises and that's OK because this coffee is super good. And the crema! Go espresso, go cold brew and get happy.
City roast, medium-fine grind, brewed in a Hario V60 pour over (30g of coffee to 500ml of water)
This combination produced a silky body and a sweet taste with a light acidity. Pleasant indeed with a smoky finish.
Vienna roast, medium grind, brewed in a French press (40g of coffee to 500ml of water)
Oh, yeah! We upped the ratio of coffee to enhance the body, which at this level was syrupy strong with a potent chocolate, almost brownie flavour. When the cup cooled, the flavour balance evened out, making this one a great pick for cold brew.
Our only regret? We didn't pull an espresso shot. And that's where this bean shines.
Roast recommendation: Medium to dark. Oh, Vienna! You were nice. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
About the bean
A traditional European-style espresso and a perfect balance of bittersweet notes. Jubilee is rich in flavour with an almond colouring and thick crema.
For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chartView full product details