Coffee from Cuba

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Coffee from Cuba

In total, Cuba consists of more than 4,000 islands. The largest of them is 1,250 kilometres long. The republic is particularly characterized by its great cultural diversity. French, African, Asian and Spanish influences shape the Cuban way of life. The landscape of the island state is mainly shaped by the numerous plantations on which tobacco, sugar cane, and of course, coffee are grown.

Over 250 years of coffee cultivation

The first coffee made its way to Cuba via the island of Hispaniola in 1748. As early as 1827 there were around 2,000 plantations. Thus, the island nation quickly became one of the most important coffee suppliers in the whole world. Even sugar, up until then the most important export product, was soon overtaken by coffee beans. Due to the revolution and economic sanctions, however, Cuba was overtaken by the South American countries. Arabica is mostly grown in Cuba. The most common varieties are Villalobos and Isla 6-14.

Buying advice: 

  • Coffee from Cuba is particularly popular because of its aromas. Depending on the growing region, it has a strong smoky or mild taste. Cuban coffee has a name even on an international level.
  • Well-known coffees in Cuba include Turquino, Estrella del Norte, Cubita and Serrano coffee. Each of the varieties is unique in terms of flavours.

What is special about coffee from Cuba?

Coffee is grown in Cuba at medium altitudes and there are particularly good nutrient-rich soils. This allows the coffee beans to ripen slowly and acquire a natural, aromatic sweetness. At the same time, the taste of Cuban coffee is smoky and reminiscent of Cuban cigars. 

The strong brew was once brought to the island by French coffee farmers. The first coffee plantations were cultivated in southern Cuba as early as the middle of the 18th century. Back then, Cuba was the number 1 coffee country. Today, 85 per cent Arabica and 15 per cent Robusta coffee are grown. In the 1960s, the coffee plantations produced up to 60,000 tons of coffee a year. A large part of Cuban coffee was then exported to the Netherlands and also to Germany. 

After the Cuban Revolution in 1959, annual production has fallen. In 1962 the Americans imposed an embargo so that Cuban products could no longer be imported. After the fall of the Soviet Union, the export of Cuban coffee fell even further. Nowadays the harvest is very sparse with around 10,000 tons of coffee per year. This seems even less so since the coffee from Cuba is supposed to be exported at the same time.

In a global comparison, Cuba, with around 30,000 hectares of cultivation area, only ranks 37th among the coffee-growing countries. France and Japan are currently among the largest coffee buyers. But Germany, Great Britain, Canada and New Zealand also import Cuban coffee. 

Coffee from Cuba is a real insider tip among connoisseurs because of its full taste. Most varieties contain little acid but have a slight tobacco note. Many connoisseurs of Cuban coffee describe it as smoky or smoky rustic. Due to its limited production, it is a real rarity. The most famous varieties include Turquino and Serrano

What other types of coffee is Cuban coffee similar to?

As already mentioned, some coffees from Cuba have very special, smoky aromas. Because of this, it is very difficult to list similar types of coffee. The coffee varieties Turquino and Serrano coffee are particularly valued by connoisseurs as very high quality. Their aromas are reminiscent of Cuban cigars, that is often the statement. 

At least some components of Cuban coffee can be compared with those of other countries. The sweet aromas are reminiscent of some types of coffee from Hawaii. The Estrella del Norte coffee variety grows just as slowly as the Blue Mountain coffee from Jamaica. Furthermore, the coffee beans from the Dominican Republic are very similar, as the first coffee plant in Cuba comes from there. So instead of Cuban coffee, you can try the Dominican variety.

Taste and aroma

The taste and aroma are depending on the growing region. The individual regions make coffee unique. For example, Cubita is milder than Turquino coffee. The latter tastes strong and smoky. Estrella del Norte has a full body and tastes nutty and chocolatey. Serrano coffee has light caramel notes and has a light aroma at the finished taste. Thus, wet preparation definitely gives Cuban coffee a fine note. Cuban coffee is the right choice for those who prefer low-acid coffee with fine aromas. 

Cultivation and production

Cultivation and production vary depending on the region. The three largest growing areas differ in terms of their altitude and climatic conditions. The nutritious soil in combination with the climatic conditions ensures a slower ripening process. Turquino coffee grows slowly in the Sierra Maestra. This gives the beans their strong and smoky character. The Sierra Maestra mountains are even a UNESCO World Heritage Site. 

The other cultivation areas of Cuba, on the other hand, are lower and have a tropical climate. Conversely, this means that the beans grow faster there. In this respect, their taste is much milder. Most of the coffee plantations are in the east of the Caribbean island. Since the turn of the millennium, it has even been included as a World Heritage Site because the proximity of rivers and springs makes it easier to grow coffee. 

Under what climatic conditions does Cuban coffee grow best?

Cuban coffee plants require a warm, humid climate, which is predominantly found in the Caribbean. Therefore, Cuba offers ideal conditions for growing coffee. It is precisely for this reason that they are internationally known and are among the most sought-after types of coffee in the world. 

There are different climatic zones in Cuba depending on the region. This is crucial for an individual and unique coffee taste. It is precisely for this reason that Cuban coffee beans differ in their aromas. As you already know, the largest growing areas are in the southwest and northeast. The climate has a particularly great influence on the Estrella del Norte beans, as they are cultivated at high altitudes. As a result, it matures particularly slowly, which means that Cuban coffee develops a strong and full taste.