Cuban

During the Cuban Missile Crisis in 1962, Fidel Castro reportedly said that a day without coffee was worse than nuclear war, highlighting the beverage's cultural importance in Cuba.

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.

History

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.

Cuban

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Accidity:

Low

Body:

Full

Country:

Cuba

Climate:

Tropical climate with distinct wet and dry seasons, ideal for coffee cultivation

Cupping Score:

83.5

Region:

Sierra Maestra Mountains

Soil Type:

Rich, volcanic soil with high mineral content

Typical Altitude:

800 - 1700m

Annual Production:

20,000 metric tons

Export Volume:

4,000 metric tons

Market Share:

Cuban coffee accounts for less than 1% of global coffee production, but it maintains a niche market for its unique flavor profile and historical significance.

Local Coffee Customs

In Cuba, coffee is often served as a strong, sweetened espresso known as 'cafecito.' It's common to gather with friends and family for a coffee break, or 'merienda,' in the afternoon. Coffee is deeply ingrained in Cuban social culture and hospitality.

Economic Impact

Coffee production plays a significant role in Cuba's rural economy, providing employment and income for thousands of farmers. The government is working to revitalize the industry, recognizing its potential for boosting exports and supporting local communities.

Awards

Cuba Serrano Superior - Cup of Excellence (2003)

Brewing Methods

Espresso
Moka pot
French press

Certifications

Organic
Fair Trade (limited)

Common Varieties

Typica
Bourbon
Caturra

Flavor Profile

Tobacco
Dark chocolate
Earthy

Popular Brands & Roasters

Cubita
Café Serrano
Turquino

Tourism & Culture

Coffee tourism in Cuba is growing, with several farms in the Sierra Maestra region offering tours and tastings. Visitors can experience traditional coffee cultivation methods and learn about the history of Cuban coffee production.

Future Outlook

The Cuban coffee industry is poised for growth as the country works to increase production and improve quality. There's a focus on promoting specialty coffee and exploring new export markets, which could lead to increased global recognition for Cuban coffee in the coming years.

Roast Recommendations

Medium-dark roast
Dark roast

Sustainability Practices

Organic farming methods
Shade-grown coffee cultivation

Traditional Preparation Methods

Café Cubano (Cuban espresso)
Cafecito (sweetened espresso)

Typical Harvest Season

September - January

Typical Processing Methods

Washed
Natural
Honey

During the Cuban Missile Crisis in 1962, Fidel Castro reportedly said that a day without coffee was worse than nuclear war, highlighting the beverage's cultural importance in Cuba.