Our Coffee comes from the 2,700 tonnes produced in the Sierra Maestra Mountain area between 1st January and 31st March 2018. From a flavour point of view, our Cuban Serrano Lavado gives an intense rich flavour of Swiss Chocolate, Peanuts, Caramel and Tobacco with a very sweet aroma.

As an Espresso

Brewing through an espresso machine, you’ll be hit by strong Tobacco notes with hints of Caramel sweetness.

On tasting, beautiful Chocolate & Peanuts initially and through the body with a Smoky sweet finish of Caramel and Tobacco.

Superb flavours with medium acidity, a good rich strong body, with a clean finish and a full rounded mouthfeel. Great espresso or flat white to really enjoy the flavours.

As a Filter / Cafetiere

Brewed this way, the aroma is a slightly sugary sweetness with hints of tobacco.

On tasting, sweet Caramel initially with Swiss Chocolate and Peanuts through the body and a Smokey Tobacco aftertaste.

Great depth of flavour with mild acidity, a strong body and lingering aftertaste. Best served black or with a drop of cream to avoid spoiling the favour.

More about the coffee and where it comes from….

For over two centuries Cuba has produced the finest Arabica coffee in the world, the flavour of which captures the excitement and passion of its people.  The origins of Cuba's coffee can be traced to a single plant introduced by Jose Antonio Gelabert in 1748; however the industry did not flourish until 50 years later when French Colonists who had fled the Haitian Revolution settled in Cuba. These coffee plants found an ideal home in the most fertile soil and perfect climate in the world. The standards set by the early planters have been carried on through two centuries by the dedication of the Cuban people.

This coffee is produced in the traditional manner (natural process) in the shade of the forest of the Sierra Maestra Mountains and is produced in small batches. All Cuban Serrano is hand-picked and produced in the main by small holders.

Cuba’s coffee harvest is significantly smaller than it was prior to the 1956 revolution. At that time Cuba was producing approximately 20,000 tonnes per year. Today this production level has plummeted to approximately 8,000 tonnes.

In Cuba coffee is strictly rationed to 2 ounces per adult every 2 weeks, and coffee is served strong and sweet with the majority of Cubans enjoying their coffee being served as a ‘doppio con leche’. This would be a classic Café Cubano.

The coffee that we have comes from the 2,700 tonnes produced in this Sierra Maestra Mountain area between the 1st January and 31st March 2018. From a flavour point of view, our Cuban Serrano gives an intense rich flavor with a very sweet aroma.

We cannot guarantee that we will be able to order significant stocks of this coffee, so we are delighted to be able to offer this Cuban Serrano to you whilst we have stocks.