Manufactured in Lutz, Florida.
Our Classic Cuban Roast. This is the same coffee we brew behind our espresso carts at events, and it's what we use for the Cuban cafecitos we serve. If you're looking for coffee that makes authentic Cuban-style drinks at home, this is the bag we'd hand you.
A rich, well-balanced medium-dark roast, bold without being bitter, with notes of dark cocoa and caramel and a smooth, syrupy body. It holds up under sugar and milk, which is exactly what Cuban coffee asks of it.
Great for Cuban-style coffee:
Cafecito – sweet, strong espresso topped with whipped espumita
Colada – a larger cafecito poured into small cups to share
Cortadito – cafecito "cut" with steamed milk
Café con leche – espresso with hot steamed milk, sweetened with sugar and a splash of sweetened condensed milk
It also works well for lattes, cold brew, filter, and pour-over.
How to brew a Cuban cafecito
Choose Fine Ground (Espresso/Moka Pot), or grind whole beans fine.
Brew in a moka pot (stovetop cafetera) or an espresso machine.
Put sugar in a small pitcher or cup: 1–3 teaspoons, based on your preference. If you're used to making it with grocery store coffee, you can use less sugar than you typically would.
Pour the first few drops of coffee onto the sugar and whip hard until it turns into a pale, thick paste — the espumita.
Stir in the rest of the coffee gently. The foam rises to the top. Serve in small cups.
Details
Roast profile: Medium-Dark (Full City+)
Flavor notes: Dark cocoa, syrupy, caramel, smooth
Origin: Dual-origin blend — single-origin Brazil from Fazenda Bom Jesus, and Colombia from Huila (Santa Maria)
Size: 1 lb (16 oz), whole bean or ground (fine for espresso/moka pot, regular for filter/pour-over, coarse for French press/cold brew)
Roasted in Tampa Bay
Questions? Text (813) 575-0440.
Is this good for Cuban coffee?
Yes. It's our Classic Cuban Roast and the coffee we use for the cafecitos, cortaditos, colada and café con leche we serve at events.
What grind should I pick for a moka pot or cafecito?
Fine Ground (Espresso/Moka Pot). If you buy whole bean, grind it fine just before brewing.
How do I make the espumita?
Whip sugar with the first few drops of brewed coffee until it's a pale, thick paste, then stir in the rest of the coffee.
What does it taste like?
Medium-dark (Full City+), bold without being bitter, with dark cocoa and caramel notes and a smooth, syrupy body.
Where is the coffee from?
It's a blend of single-origin Brazil from Fazenda Bom Jesus and Colombia from Huila, Santa Maria.
Is this the coffee you serve at your events?
Yes. We've used it for our espresso drinks and cold brew since we started.
Can I use it for other brew methods?
Yes — filter, pour-over, French press and cold brew all work. Pick the matching grind.
Where is it roasted?
Here in Tampa Bay.
Our Classic Cuban Roast. This is the same coffee we brew behind our espresso carts at events, and it's what we use for the Cuban cafecitos we serve. If you're looking for coffee that makes authentic Cuban-style drinks at home, this is the bag we'd hand you.
A rich, well-balanced medium-dark roast, bold without being bitter, with notes of dark cocoa and caramel and a smooth, syrupy body. It holds up under sugar and milk, which is exactly what Cuban coffee asks of it.
Great for Cuban-style coffee:
Cafecito – sweet, strong espresso topped with whipped espumita
Colada – a larger cafecito poured into small cups to share
Cortadito – cafecito "cut" with steamed milk
Café con leche – espresso with hot steamed milk, sweetened with sugar and a splash of sweetened condensed milk
It also works well for lattes, cold brew, filter, and pour-over.
How to brew a Cuban cafecito
Choose Fine Ground (Espresso/Moka Pot), or grind whole beans fine.
Brew in a moka pot (stovetop cafetera) or an espresso machine.
Put sugar in a small pitcher or cup: 1–3 teaspoons, based on your preference. If you're used to making it with grocery store coffee, you can use less sugar than you typically would.
Pour the first few drops of coffee onto the sugar and whip hard until it turns into a pale, thick paste — the espumita.
Stir in the rest of the coffee gently. The foam rises to the top. Serve in small cups.
Details
Roast profile: Medium-Dark (Full City+)
Flavor notes: Dark cocoa, syrupy, caramel, smooth
Origin: Dual-origin blend — single-origin Brazil from Fazenda Bom Jesus, and Colombia from Huila (Santa Maria)
Size: 1 lb (16 oz), whole bean or ground (fine for espresso/moka pot, regular for filter/pour-over, coarse for French press/cold brew)
Roasted in Tampa Bay
Questions? Text (813) 575-0440.
Is this good for Cuban coffee?
Yes. It's our Classic Cuban Roast and the coffee we use for the cafecitos, cortaditos, colada and café con leche we serve at events.
What grind should I pick for a moka pot or cafecito?
Fine Ground (Espresso/Moka Pot). If you buy whole bean, grind it fine just before brewing.
How do I make the espumita?
Whip sugar with the first few drops of brewed coffee until it's a pale, thick paste, then stir in the rest of the coffee.
What does it taste like?
Medium-dark (Full City+), bold without being bitter, with dark cocoa and caramel notes and a smooth, syrupy body.
Where is the coffee from?
It's a blend of single-origin Brazil from Fazenda Bom Jesus and Colombia from Huila, Santa Maria.
Is this the coffee you serve at your events?
Yes. We've used it for our espresso drinks and cold brew since we started.
Can I use it for other brew methods?
Yes — filter, pour-over, French press and cold brew all work. Pick the matching grind.
Where is it roasted?
Here in Tampa Bay.
Manufactured in Lutz, Florida.