Cuba

Cuban Coffee – Caribbean Tradition and Refinement

Cuba is famous not only for cigars and rum but also for its unique and distinguished coffee, grown for generations by small farmers in the island's mountainous regions.

The history of coffee in Cuba

The first coffee plant was brought to Cuba in 1748 by José Antonio Gelabert. Production took off with the arrival of numerous French growers fleeing Haiti during the Haitian Revolution, who brought with them expertise in coffee cultivation. By 1820, coffee had already overtaken sugar cane as the country's main export, and by the 1950s Cuban coffee exports exceeded 20,000 metric tonnes. After the Cuban Revolution and the nationalization of the industry, production entered a slow decline, sharpened by the collapse of the Soviet Union – from around 440,000 (60-lb) bags in the 1989–1990 season to an all-time low of just 7,000 bags in 2007–2008. In recent years, production has gradually recovered to 100,000–130,000 bags per year, thanks to government investment in the sector.

Coffee-producing regions in Cuba

Cuba has three main coffee-growing regions:

• Sierra Maestra: Located in the east of the island, by far the most important region, supplying around 92% of national coffee production today. Altitudes of 1,000–1,200 m and fertile volcanic soils provide excellent conditions for Arabica coffee.
• Escambray: A central region with a more modest tradition, but favorable conditions for mountain coffee growing.
• Pinar del Río: Located in the west of the country, Cuba's third coffee-growing region.

Coffee varieties from Cuba

Cuban farms grow almost exclusively Arabica coffee. Sierra Maestra is renowned for its high-quality varieties, including Typica and Bourbon.

Cultivation and processing methods in Cuba

Coffee growing in Cuba preserves traditional methods, with hand-picked, cherry-by-cherry harvesting on small plantations, often worked by farming families across generations.

Flavors and taste profiles of coffee from Cuba

Cuban coffee has an unmistakable taste: low acidity, medium body, and intense notes of chocolate and roasted nuts. Limited production and the tradition upheld by small farmers make Cuban coffee a prized rarity on the international market.

Coffee culture in Cuba

Coffee holds an essential place in Cuban culture through the cafecito ritual (also known as café cubano or Cuban espresso): a strong, dark-roasted coffee, traditionally brewed in a moka pot and sweetened through a distinctive technique – the first concentrated drops of coffee are vigorously whipped together with brown sugar until a thick, caramel-colored foam forms, called espumita. This is then mixed back into the rest of the brewed coffee, producing a sweet, intense drink enjoyed several times a day, both in Cuba and in Cuban communities abroad.

Brewing recommendations

To experience Cuban coffee authentically, we recommend brewing it in a moka pot or espresso machine, followed by the espumita technique: whip the first drops of coffee with brown sugar until a thick foam forms, then stir in the rest of the coffee for an intense, sweet, authentically Cuban taste.