Extra Tarquin — Cuba
Extra Tarquin — Cuba
In the heart of the Sierra Maestra, in the Tercer Frente region, coffee plants thrive at altitudes between 750 and 1,100 meters, in the shade of tropical forests. The mountains of eastern Cuba are home to a coffee culture deeply intertwined with the landscape.
After pulping and washing, the beans are precisely dried. Sourced from a Cuban farmers' cooperative, this coffee highlights the collective work and expertise of producers in Tercer Frente.
IDENTITY CARD
The profile of this coffee
- Chocolate
- Dried fruit
- Tobacco
Count 60 g of coffee per litre of water, or 15 g for a 250 ml cup. Use water between 92 and 96 °C, never boiling. For filter, extraction should run from 2 min 30 to 4 minutes depending on volume.
This washed coffee handles 95 to 96 °C well: the heat helps reveal its body without masking its acidity.
If the cup is bitter and drying, coarsen the grind. If it is sour and hollow, make it finer. One variable at a time.
Store this coffee as whole beans, in its original bag properly resealed, away from light and heat, at room temperature.
Do not keep it in the fridge: moisture and condensation damage the beans and make them absorb odours.
Once ground, use it quickly: the volatile aromatics escape within days.