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.
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.
Our featured roasted coffee of the day!
Use the drop-down menus under Size and Type to ensure your preferred Day and capacity of bean (0.5lb or 1lb) is applied to your order.View full product details
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
About the bean
Coffee in the relatively compact region of Yirgacheffe in southern Ethiopia is typically grown by small holders in "gardens" with coffee trees mixed in with other plants and trees cultivated for food and other essentials. There is little to no use of chemicals by these small holder farmers; they can't afford them, and, as such, it would be safe to assume all coffees produced by these gardens are organic.
What to expect
An excellent coffee. This Yirgacheffe offers a well-balanced cup no matter where you move on the roast spectrum. At an American (light) roast, the Yirgacheffe is particularly aromatic - fresh and fruity. Acidity for this one is high but the cup is so nicely balanced, it remains widely pleasing. We enjoyed notes of orange and peach, enhanced by a lemony caramel flavour.
At a Full City roast, the Yirgacheffe inevitably loses some of its note power but it does gain a chocolatey, brown sugar sweetness with a discreet citrus brightness that some of us preferred. Very balanced, sweet aftertaste; a wonderful morning coffee and a great pick for espresso. This bean is a gem.
Roasting recommendation: To bring out the Yirgacheffe's subtleties, roast medium. Consider blending to add nuance to other coffees. When roasted dark, it becomes sharply pungent but very thin, bereft of all its flowery and fruity notes. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.