Top Notes 
Amyris
Citrus notes
Coffee
Heart Notes 
Black pepper
Jasmine
Base Notes 
Cedarwood
Vetiver
Amber
Tonka bean
Vanilla
Einfachich
23 Reviews
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Einfachich
Helpful Review
12
Castro, Hemingway and Che
It is a hot morning in Havana. Our three protagonists have made themselves comfortable on the rooftop terrace of the Hotel Ambos Mundos, perhaps also at the tables in front of Hemingway's residence. (Room 511, by the way, remains unchanged and serves as an annex to the Cuban Hemingway Museum). The sun beats down on the asphalt and the ordered Cafecito made from Serrano beans is served. Immediately, the typical coffee aromas spread out. Those expecting the Melitta man or Jacobs' brew will be disappointed, as Cuban coffee is something quite special. Therefore, a brief digression on the topic:
Coffee is grown in the mountains of Cuba at medium altitudes. The soils here are very nutrient-rich, and the climate is somewhat cooler than in the "classic" coffee-growing regions. This causes the plant to grow more slowly and results in less acidity and bitterness than the varieties sold in Europe. At the same time, the coffee is milder, more intense in aroma, and much spicier. The Serrano variety, for example, has an aroma reminiscent of smoky tobacco with a hint of vanilla. Turquino has strong notes that evoke raisins, nuts, and tobacco.
The slower growth is also the reason why Cuba can only produce about 70% of its needs. The rest must be imported and is gladly served to tourists.
Traditionally, coffee beans in Cuba are roasted very dark, which further enhances the aroma and intensifies the roasting notes. The method of preparation is also quite different from what we are used to. Typically, the freshly ground coffee is mixed directly with sugar. This causes the water to flow more slowly through the grounds, resulting in an over-extraction of the flavors and thus the typically intense-spicy, sweet smell and taste.
But back to our trio.
The Cafecito is sipped slowly, one leans back, enjoys, and talks about everything under the sun. Slightly resinous-citrusy nuances waft over from the nearby harbor. In the hotel kitchen, new coffee beans are being roasted dark. As the morning progresses, it gets even warmer. The air is dry, slightly dusty, and there is no sign of rain. The wooden terrace, the chairs, and tables exude their woody notes in the heat, blending with the coffee aromas.
Slowly, it is time to move on and start consuming the first alcoholic drinks. They agree on a tour through the bars, starting with a Mojito at Bodeguita del Medio and then Daiquiris at Floridita. Before setting off, the words Me Gustas are uttered: I like it.
Zoltys Me Gustas captures the essence of Cuban coffee very well. But is it wearable? Yes! Not always and everywhere, but it fits very well on a warm day at the street café or during "smoky" evenings with whisky, gin, or rum, such as whiskey tastings or a whiskey reading. Longevity and sillage are good. You are noticed without filling the room, while Me Gustas never becomes intrusive.
Coffee is grown in the mountains of Cuba at medium altitudes. The soils here are very nutrient-rich, and the climate is somewhat cooler than in the "classic" coffee-growing regions. This causes the plant to grow more slowly and results in less acidity and bitterness than the varieties sold in Europe. At the same time, the coffee is milder, more intense in aroma, and much spicier. The Serrano variety, for example, has an aroma reminiscent of smoky tobacco with a hint of vanilla. Turquino has strong notes that evoke raisins, nuts, and tobacco.
The slower growth is also the reason why Cuba can only produce about 70% of its needs. The rest must be imported and is gladly served to tourists.
Traditionally, coffee beans in Cuba are roasted very dark, which further enhances the aroma and intensifies the roasting notes. The method of preparation is also quite different from what we are used to. Typically, the freshly ground coffee is mixed directly with sugar. This causes the water to flow more slowly through the grounds, resulting in an over-extraction of the flavors and thus the typically intense-spicy, sweet smell and taste.
But back to our trio.
The Cafecito is sipped slowly, one leans back, enjoys, and talks about everything under the sun. Slightly resinous-citrusy nuances waft over from the nearby harbor. In the hotel kitchen, new coffee beans are being roasted dark. As the morning progresses, it gets even warmer. The air is dry, slightly dusty, and there is no sign of rain. The wooden terrace, the chairs, and tables exude their woody notes in the heat, blending with the coffee aromas.
Slowly, it is time to move on and start consuming the first alcoholic drinks. They agree on a tour through the bars, starting with a Mojito at Bodeguita del Medio and then Daiquiris at Floridita. Before setting off, the words Me Gustas are uttered: I like it.
Zoltys Me Gustas captures the essence of Cuban coffee very well. But is it wearable? Yes! Not always and everywhere, but it fits very well on a warm day at the street café or during "smoky" evenings with whisky, gin, or rum, such as whiskey tastings or a whiskey reading. Longevity and sillage are good. You are noticed without filling the room, while Me Gustas never becomes intrusive.
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