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Cocoa
Nutty
Sweet
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Cuba Sierra Maestra Select
A structured Cuban Arabica with cocoa richness, gentle citrus brightness and a smooth, classic finish.
Tasting Notes
Cocoa
Nutty
Sweet
Type
Grind
Grind Size Chart
Weight
Quantity
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Rs. 450
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Total
Rs. 450.00
Base price
Rs. 550.00
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A structured Cuban Arabica with cocoa richness, gentle citrus brightness and a smooth, classic finish.
Overview
Coffee from Cuba’s Sierra Maestra mountains grows between 1000–1400 MASL under shaded canopies. The profile is balanced and traditional — cocoa depth supported by mild citrus lift and nutty undertones. Medium roasting enhances sweetness while preserving brightness. This coffee is approachable yet structured, making it suitable for both espresso and manual brews. It reflects Cuba’s classic Latin American style: smooth, grounded and quietly vibrant.
Producer Story
The region’s growers rely on smallholder production and shade-grown practices that maintain environmental harmony. While production volumes remain modest, quality-focused farms continue to preserve Cuba’s coffee identity in the global specialty landscape.
Specifications
| Coffee Type | Arabica |
| Country of Origin | Cuba |
| Region / Estate | Sierra Maestra Mountains |
| Altitude | 1000-1400 MASL |
| Processing Method | Washed / Traditional Processing |
| Roast Level | Medium |
| Tasting Notes | Cocoa, citrus peel, roasted nuts |
| Body | Medium-Full |
| Sweetness | Medium |
| Acidity | Medium |
| Aftertaste | Smooth cocoa finish |
| Recommended Brew Methods | Espresso; AeroPress; Pour-over |
| Best Enjoyed | Black or light milk |
| Quality Score (SCA) | 83–85 (specialty range) |
| Certifications | Shade-grown practices |
| Brew Ratio | 1:15 - 1:17 |
| Water Temperature | 92–95°C |
| Shelf Life | 12 months |
| Storage | Store cool, dry, airtight |
THE ORIGIN
Coffee of the Sierra Maestra Mountains
Coffee from Cuba’s Sierra Maestra mountains grows in fertile soils beneath shaded tropical canopies. The region’s stable mountain climate and moderate altitude allow Arabica cherries to ripen steadily, producing balanced sweetness and gentle acidity. Farmers rely on traditional cultivation methods and careful harvesting practices to maintain quality and consistency. After washing and drying, the beans develop a classic Latin American cup profile - smooth, structured and comforting. This coffee reflects Cuba’s historic coffee culture, where smallholder farms and mountain terroir combine to create a balanced brew with cocoa richness and subtle citrus brightness.
1000-1400
ALTITUDE
Washed / Traditional
PROCESS
83-85
QUALITY SCORE
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How to Brew
15g
Coffee / Coarse grind
250ml
Water
1:16
Ratio
93°C
Temperature
4 min
Brew time
20g
Coffee / Fine grind
200ml
Water
1:10
Ratio
Medium
Heat
5 min
Brew time
18g
Coffee / Fine grind
36ml
Water
1:2
Ratio
9 bar
Pressure
25-30s
Brew time
25g
Coffee / Medium grind
400ml
Water
1:16
Ratio
92°C
Temperature
3 min
Brew time
30 gms
Coffee / Fine grind
200ml
Water
1:5
Ratio
95°C
Temperature
10 min
Brew time
17g
Coffee / Medium-fine grind
250ml
Water
1:15
Ratio
85°C
Temperature
2 min
Brew time
100g
Coffee / Coarse grind
1L
Cold water
1:10
Ratio
4°C
Temperature
12-24h
Brew time
Grind Size Chart
Coarse
French Press
Percolator
Medium-Coarse
Kalita Wave
Chemex
Medium
Drip Machine
Aeropress
Medium-Fine
Moka Pot
Pour Over
Fine
Espresso Machine
Aeropress
Extra Fine
Turkish Coffee