REPÚBLICA

When Hugo and I (Jasper) first tasted these beans, we knew immediately: this would become one of our absolute favorites.

They reminded us of the rich, creamy coffee you’d enjoy at a great café — full-bodied, naturally sweet, and beautifully balanced. A coffee you can drink every day without it ever getting boring.

These Cuban beans are true all-rounders. Fantastic as an espresso, yet bold enough to shine in a cappuccino. In a latte, the flavor softens slightly due to the milk, but it remains clearly present.

Try these beans in our pink / terracotta cup — the warm tones bring out the sweet notes in your latte even more.

Brewing tips – Cuba

Our go-to starting point: 18.5 g of ground coffee, a brew time of 25 seconds, for 36–37 g of espresso. From there, feel free to adjust to your taste.

This is how we brew our Cuban beans:

• 18.7 g coffee in
• 22–28 seconds brew time
• 44 g espresso out

Need help dialing in your grinder? Sign up for our newsletter in the footer or at checkout and receive our free home barista guide.

Origin & details

All our coffees are officially Specialty Coffee, including these Cuban beans. The Specialty Coffee Association only awards this label to coffees scoring 80 points or more (out of 100) for quality and flavor.

These beans are grown in the Sierra Maestra mountain range, at altitudes between 1000 and 2000 meters. This relatively lower altitude results in a smooth, low-acidity profile.

• Origin: Cuba, Sierra Maestra
• Altitude: 1000–2000 m
• Processing method: Wet process
• Varieties: Bourbon, Mondo Novo, Kurume, Welicho
• Roast level: Medium / Dark roast

Discover these Cuban coffee beans for yourself. If you have any questions, feel free to reach out — we’re happy to help!