just a few quick questions...
does anyone have any idea what Filler, wrapper, and bider are used in the El Cobre?
how about the same question about the cusano P1?
I know that "maduro" is a fermentation proscess for the wrapper. Does this negate what country it is from? (will a Ecuadorin grown maduro taste different than a honduran, or does the fementation make the country of origin obsolete ? )
does anyone have any idea what Filler, wrapper, and bider are used in the El Cobre?
how about the same question about the cusano P1?
I know that "maduro" is a fermentation proscess for the wrapper. Does this negate what country it is from? (will a Ecuadorin grown maduro taste different than a honduran, or does the fementation make the country of origin obsolete ? )