From 7,80€

Cuba Serrano Superior grows on the mountains of La Sierra Maestra in eastern Cuba in altitudes of 800-1000 m a.s.l. The smokiness that can be detected in the aroma is due to the old fashioned wood-burning process of drying the raw coffee.
Variety: Typica. Processing: Washed

Roast level: 5/5.
Flavour: Cocoa, smoke, nuances of nougat
Mouthfeel: Fairly full-bodied
Acidity: Low acidity

Storage: Unopened package will stay fresh until the best before date; opened package should be used within 3-5 weeks. Store in a cool, dry place away from heat and light sources.

Reviews

Light roast 1

We roast over the first crack. The crack is the sound you hear when the moisture in the bean evaporates and the pressure rises, breaking the bean’s cell structure. In light roast, the coffee’s own innate flavours come more clearly to the fore and their acidity is emphasised.

Medium roast 2

We continue roasting after the first crack has already ended. We adapt the development of the roast to create a hint of toffee in the coffee so that the taste does not suffer.

Medium dark roast 3

As the roasting continues (not, however, to the second crack) the flavour and acidity of the coffee decrease slightly and so the mouthfeel grows softer and the flavour more chocolaty.

Dark roast 4

In this roasting grade, the second crack of the bean is already heard. Acidity decreases further, and the roasting aromas come out. This grade is the traditional espresso roast.

Very dark roast 5

The beans turn glossy when the oil rises to the surface. The roasting aromas come out instead of the coffee’s innate ones. Acidity decreases, the mouthfeel is lighter, and the caffeine content falls somewhat.

Beans
Grind yourself

Extra Coarse
Coffee pot

Coarse
French Press, percolator, auto drip

Medium
Drip, Chemex, Hario V60, cold brew, aeropress

Fine
Espresso, moka pot

Extra Fine
Turkish Ibrik-pot

Grind levels above are recommmendations. You can find suitable grind level for each device by testing.