Cuba is an island country in the Caribbean. Although it may not be producing the volume of coffee that many of its neighbours in the bean belt are, there’s certainly something interesting about Cuba’s coffee industry.
The first coffee plantations in Cuba are listed on the UNESCO World Heritage list, making these a landmark of coffee culture in the country.
Smoky, nutty and sweet, Cuban coffee presents a delicious mix of flavour sensations that warrant having a global audience.
Keep reading to know more about the country’s journey with coffee.
History
Coffee was introduced to Cuba in the 18th century. It was the Haitian Revolution that became a turning point for the region as French colonists fleeing Haiti contributed to improving coffee production in Cuba.
The earliest coffee plantations were set up in the Sierra Maestra mountain range. Now, coffee in Cuba is grown in two other regions too!
With the turn of the century, Cubans realised just how valuable coffee cultivation could be to their economy. In the 19th and 20th centuries, coffee production was growing considerably and gaining further momentum.
In the mid-1950s, coffee production was at its all-time high in Cuba, allowing for an output of over 20,000 metric tons in a year. Germany and the Netherlands were the main market for Cuban coffee.
However, the Cuban Revolution of 1959 disrupted the coffee industry. Production of the crop declined, and Cuban coffee farmers could no longer export as much coffee to Europe as before. Furthermore, since coffee growth became discouraged, producers began to mix roasted peas with coffee to make up for the lack of yield.
By the early 2000s, coffee production fell by more than 90%. Measures have been taken in recent years by the government to revive coffee production and the industry at large.
Investment in coffee equipment and providing better prices to coffee farmers are among a few of the changes implemented to raise the bar.
Trends
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The coffee culture in Cuba revolves around two beverages - the cortadito and colada.
Traditionally, coffee is brewed in a Moka pot. But what makes their brewing process intriguing is that once a little bit of decoction has collected in the top chamber, they use the coffee concentrate to create something called the espuma. It is nothing but a thick, foamy paste.
A whisk is used to beat the sugar and coffee decoction together. After the remaining coffee is ready, it is poured into this mixture and stirred to achieve an even consistency.
Cubans enjoy the resulting velvety texture in the cup. Coffee is served in a small cup known as a tacita, much like an espresso shot. This is how a colada is made. In the case of cortadito, milk is added to the coffee.
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The Chocolate with Coffee Festival is an annual celebration of coffee and cocoa agriculture. This cultural event is hosted in an eastern Cuban province, inviting industry professionals to participate in the activities.
Visitors will be welcomed with exhibitions, art, entertainment, and more. This festival also serves as a platform for foreign collaboration and expanding the reach of Cuba’s coffee culture.
Characteristics
You might be wondering what Cuban coffee tastes like. A typical Cuban coffee has a thick mouthfeel, perfect for those who don’t enjoy watery-thin coffees.
Despite having strong and bold flavour notes, you’ll be surprised to find that they are sweet with a syrupy finish. This is because the dark-roasted beans are ground to a fine texture and brewed with brown sugar.
Several coffees in Cuba also have nutty chocolate undertones that add to how impressionable these coffees are.
Even if you can’t find coffee grown in Cuba, you can make yourself a Cuban-style coffee at home. Choose a dark roast and follow the steps mentioned above.
Do let us know about your experience making Cuban coffee at home!