The smell of cigar, rum and coffee perfectly reflect the whole character of Cuba. The island located in Central America, in the Caribbean Sea, captivates with its expressiveness. In Cuba, coffee traditions date back to the 18th century. Arabica quickly entered the Cuban landscape, and its production became an essential component of the country’s agriculture. In the 1950s, the state exported about 20,000 tons of coffee. After the Cuban revolution and the nationalisation of farms, the production of Arabica was significantly slowed down. Currently, the coffee industry in Cuba is slowly recovering. Annually, the country produces about 100,000 – 130,000 bags of coffee. Arabica is produced mainly by small family farms. The total area of coffee cultivation in Cuba is approximately 28,000 hectares. Arabica has an important place in the country’s culture, and its tasting is an obligatory element of social meetings and relaxation.
One of the most critical Arabica growing areas in Cuba is the mountainous area of Sierra Maestra, located in the eastern part of the island. It is estimated that over 90% of Cuban coffee comes from this region. In the Sierra Maestra area, coffee trees have excellent conditions for development. Fertile, humus-rich soils, a unique microclimate, a perfect balance between sun and rain, and steep mountain slopes – these are the most important factors that shape Cuban coffee. Arabica in Cuba is grown at an altitude of about 600-1800 m above sea level. Due to good soil conditions, plantations usually do not use artificial fertilisers, and only certified organic coffee is grown on over 4,000 ha. The harvest season in Cuba is from September to January. Ripe fruits are picked by hand. Cuban coffee is processed using the “wet” method.
Arabica Cuba is the power of hot elements stuck in one cup. This coffee will surely appeal to all lovers of intense flavours. Cuban Arabica is a beautiful combination of mild sweetness with expressive spiciness. The coffee charms with the notes of spices, caramel and nuts. Its aroma contains both smoky accents of Cuban cigars and chocolate-nut subtleties. Cuban coffee is also worth reaching for because of its whole body and low acidity. Cuba coffee tastes best in the form of espresso and mocha.
Body – 4/5
Acidity – 2/5
Aroma – 4/5
Storage: Store in a dry place at a temperature below 25° C, in a tightly closed container.