The
best coffee in Cuba is cultivated in the east
of the country in the hillsides of the mountains.
The towns that are located in the Sierra Maestra
have a long tradition in the development of this
cultivation. The harvest of the coffee is carried
out manually in sheer hillsides, where the harvester
has to choose the grain inside the dense coffee
plantations, then its transfer carried out in
sacks on the shoulders of the harvester and later
on transported in mules until the drying shed
where the grain is drying with the light of the
sun.
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