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Cigar color

The color (which ranges from light green to darkest brown) of a cigar can affect its taste. For example, darker wrappers indicate a concentration of sugars in the leaf and such cigars often taste sweeter; not bitter as you'd expect. Conversely, a light coloured wrapper usually offers a drier taste There are over 65 different shades of Havana cigar wrapper alone. All Havanas in a box are colour matched with the smallest tonal variances, arranged with the darkest cigar to the left and the lightest on the right, and banded by hand at exactly the same height on every cigar. Beware of any box of Havanas containing multi-coloured cigars.
From light to dark, the seven commonly used wrapper color descriptions are:

Double Claro (also called Candela)
This wrapper is light green, a hue created by a quick-drying process using heat that locks in the green chlorophyll of the tobacco. Years ago, this wrapper was tremendously popular in the United States, and it was a point of amusement for Europeans.

A light tan color, most commonly achieved by growing in shade under cheesecloth tents, picking the plants early and air-drying the leaves. Flavorwise, these wrappers have little to offer, and allow the flavors of the filler tobaccos to dominate the taste of the cigar.

Colorado Maduro
Darker than Colorado Claro in shade, this color is often associated with African tobacco, such as wrappers from Cameroon, or with Havana Seed tobacco grown in Honduras or Nicaragua.

The center of the color scale. These cigars are medium-brown to brownish-red and full flavored, though soft and subtle in their aroma. These wrappers are often shade grown.

Colorado Maduro
Darker than colorado, lighter than maduro.

Very dark brown to almost black. Tobacco for Maduro wrappers is primarily grown in Connecticut, Mexico, Nicaragua and Brazil. These dark wrappers – which usually offer a sweeter taste – are usually created by leaving leaves on the plant longer and then curing them for longer periods, but there are some who take shortcuts and boil or “cook” leaves to create the dark shade.

This black-as-night wrapper shade is achieved by leaving the leaves on the plant as long as possible, by using only the leaves from the top of the plant, and by fermenting them for an especially long time. Most often Brazilian or Mexican in origin, oscuro wrappers are often very rough, a result of the extra fermentation. This category is sometimes referred to as "black," "negro" or "double maduro."
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