Cuban Coffee: A Rich Tradition of Full-Bodied, Low-Acid Beans

Cuban coffee is renowned for its rich history and unique flavor profile. Grown primarily in the Sierra Maestra Mountains, these beans thrive in the island's tropical climate and fertile soil. Cuban coffee is characterized by its full body, low acidity, and distinctive sweetness, often with notes of tobacco and dark chocolate. Despite facing challenges in production and export, Cuban coffee remains a prized commodity, celebrated for its smooth taste and cultural significance.

Coffee cultivation in Cuba dates back to the mid-18th century when it was introduced by French colonists fleeing Haiti. The industry flourished in the 19th century, with Cuba becoming a major coffee exporter. However, political changes in the 20th century, including the Cuban Revolution and subsequent U.S. embargo, significantly impacted production and exports. Despite these challenges, Cuba has maintained its coffee-growing traditions and is working to revitalize its coffee industry, focusing on quality and sustainability.