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CUBA CARACOLILLO - GREEN COFFEE

CUBA CARACOLILLO - GREEN COFFEE back
CUBA CARACOLILLO - GREEN COFFEE
Product Code: CTERCU01VT
CUBA CARACOLILLO - GREEN COFFEE

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CA$25.37

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CA$25.37
Description

Additional Information

Certification(s)
Humaniterra Foundation
Country
Cuba
Collection
Discovery
Category
Single Origin
Description

THE STORY BEHIND CUBAN COFFEE

The story behind Cuban coffee is one worth telling. Its origins can be traced back to a coffee tree believed to have been planted by a Spanish official during a visit to Cuba in the mid-18th century. It took almost half a century for coffee production to take off. Cubans owe this boom to French settlers who came to Cuba after having fled Haiti during the Haitian revolution. The latter arrived with their baggage of coffee growing experience and knew that the mountainous terrain was ideal for coffee growing.

ABOUT THIS COFFEE

Caracolillo coffee beans proliferate in the heart of Cuba in a soil rich in mica and quartz on the plateaus of the Escambray mountain range commonly known as the Crystal Mountains. The peculiar characteristics of this soil, the moderate climate and frequent rains form an ideal microclimate for growing coffee. However, these small, round beans reminiscent of peas represent only less than 2% of the region's total production. Cuba’s humid climate, gentle Atlantic winds and traditional production methods are the ideal ingredients to produce great coffee.

CUBAN COFFEE CULTURE

Rigorous control and the harmonious development of Cuban coffee plantations allow these crops to be treated with great respect. In fact, Cubans attach great importance to maintaining and expanding their method of natural cultivation. Cuban territory being narrow, facilitates the circulation of trade winds from the Atlantic Ocean. Coffee grows under the canopy in very rich humus soil. Cubans are very patriotic and enjoy life to the fullest; they take great pride in their work and their land. The quality of this Cuban coffee reflects this. The plantations are managed by state-owned cooperatives and the use of fertilizers is completely prohibited. The harvest of Cuban coffee is carried out again and again using the most traditional methods, that is to say mainly by hand.

TASTE PROFILE

The boldness of Caracolillo Cuban coffee is distinguished by a rare combination of very intense aromas and a smooth texture as well as the unmistakable presence of dark chocolate notes.

Altitude
750 m
Species
Arabica
Cultivar
Typica
Processing
Washed with Fermentation: Once harvested, the coffee cherries go straight to the mill to be sorted and processed through a series of steps. First, they’re submerged in water allowing the unripe cherries to float to the top and be removed. All ripe cherries move on to the depulping stage, removing their skin and the pulpy layer beneath it. Then, to soften and remove the remaining sticky mucilage, the resulting beans are placed in fermentation tanks and soaked for periods of 24-36 hours. The final steps consist of drying the beans, either mechanically or by sun drying. Once done, they are sorted, graded and bagged.
Screen Size
13+ Peaberry
Price
CA$25.37
Certification(s) Humaniterra Foundation
Country Cuba
Collection Discovery
Category Single Origin
Description

THE STORY BEHIND CUBAN COFFEE

The story behind Cuban coffee is one worth telling. Its origins can be traced back to a coffee tree believed to have been planted by a Spanish official during a visit to Cuba in the mid-18th century. It took almost half a century for coffee production to take off. Cubans owe this boom to French settlers who came to Cuba after having fled Haiti during the Haitian revolution. The latter arrived with their baggage of coffee growing experience and knew that the mountainous terrain was ideal for coffee growing.

ABOUT THIS COFFEE

Caracolillo coffee beans proliferate in the heart of Cuba in a soil rich in mica and quartz on the plateaus of the Escambray mountain range commonly known as the Crystal Mountains. The peculiar characteristics of this soil, the moderate climate and frequent rains form an ideal microclimate for growing coffee. However, these small, round beans reminiscent of peas represent only less than 2% of the region's total production. Cuba’s humid climate, gentle Atlantic winds and traditional production methods are the ideal ingredients to produce great coffee.

CUBAN COFFEE CULTURE

Rigorous control and the harmonious development of Cuban coffee plantations allow these crops to be treated with great respect. In fact, Cubans attach great importance to maintaining and expanding their method of natural cultivation. Cuban territory being narrow, facilitates the circulation of trade winds from the Atlantic Ocean. Coffee grows under the canopy in very rich humus soil. Cubans are very patriotic and enjoy life to the fullest; they take great pride in their work and their land. The quality of this Cuban coffee reflects this. The plantations are managed by state-owned cooperatives and the use of fertilizers is completely prohibited. The harvest of Cuban coffee is carried out again and again using the most traditional methods, that is to say mainly by hand.

TASTE PROFILE

The boldness of Caracolillo Cuban coffee is distinguished by a rare combination of very intense aromas and a smooth texture as well as the unmistakable presence of dark chocolate notes.

Altitude 750 m
Species Arabica
Cultivar Typica
Processing Washed with Fermentation: Once harvested, the coffee cherries go straight to the mill to be sorted and processed through a series of steps. First, they’re submerged in water allowing the unripe cherries to float to the top and be removed. All ripe cherries move on to the depulping stage, removing their skin and the pulpy layer beneath it. Then, to soften and remove the remaining sticky mucilage, the resulting beans are placed in fermentation tanks and soaked for periods of 24-36 hours. The final steps consist of drying the beans, either mechanically or by sun drying. Once done, they are sorted, graded and bagged.
Screen Size 13+ Peaberry
Price CA$25.37
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