The additional of sugar during the roasting process enhances the development of various compounds with high antioxidant capacity. Coffee has an antioxidant capacity up to 10 times greater than that of others beverages such as red wine or tea. 

CUBITA the traditional coffee from the eastern mountains, incorpates another farming practice coffee roasted with sugar torrefacto.

The Cuban custom is maintained in Spain and other countries. Today torrefacto is produced with high-tech equipment.

For gastronomy, torrefacto represents an increase in yield, more foam in espresso, and better body in coffee.

CUBITA TORREFACTO produced by CIMEX at TORREFACTO MARIEL, Artemisa province, Cuba

FV 03/ 02/ 2027

FP 03/ 02/ 2026