FAMILY:
Rubiaceae

GENRE:
Coffea

SPECIES:
Arabica

VARIETY:
Criollo (Local variant of Arabica typica)

ORIGIN:
Foothills of the Sierra Maestra in the south-eastern area of the island.

ALTITUDE:
500-750 m. above sea level

SIEVE:
16

HARVEST PERIOD:
October – November

PREPARATION:
By wet way with fermentation. Subsequently it is exposed to the sun for drying. A washed coffee is obtained.

DESCRIPTION:
Fine textured hazelnut-colored cream. Intense aroma that heralds a desire to “leave a trace”. Medium acidity, good density. It imposes itself with a marked persistence reminiscent of tobacco and walnut.