Origin and cultivation:

Only the finest beans from the eastern and central growing regions of Cuba are used. Most of the coffee grows on the steep slopes of the mountain ranges at an average altitude of 400 to 800 meters. The plantations are managed by state-owned cooperatives. No artificial fertilizers are used. The control and development of the plants is carried out with great care and is considered essential for maintaining and expanding their natural growth. As always, the coffee is traditionally hand-picked.

Character and flavor:

The best Cuban coffee is Turquino. Almost a secret, it is incomparably balanced, spicy, with a rich aroma and a flavor that lingers on the palate. Grown at lower altitudes, it is less acidic than other Central American coffees. A spicy and unconventional coffee for true gourmets, its aroma and flavor are reminiscent of the character of famous Cuban cigars. The bean's color is unique, somewhere between medium and dark brown. Cuba's Turquino is often mentioned by experts alongside Jamaica's Blue Mountain and Hawaii's Kona.