Coffee arrived in Cuba in the 18th century, specifically in 1748, when French colonists fleeing the Haitian revolution brought with them the first coffee plants. These were established in the eastern mountains of the island, especially in the Sierra Maestra, where they found ideal conditions for cultivation.
Cuban coffee plantations developed rapidly thanks to the tropical climate, mountain altitude and nutrient-rich volcanic soil. By the early 19th century, Cuba had become one of the world's leading coffee exporters, competing directly with Brazil and Colombia.
The Tradition of Cuban Coffee
Cuban coffee is characterized by its strong, intense and sweet flavor. Traditionally prepared using an Italian coffee maker or "greca", and sweetened with sugar during the preparation process, creating a characteristic foam called "espumita". This unique method differentiates Cuban coffee from other preparations.
Producing Regions
- Sierra Maestra: The most important region, known for its high-altitude coffee with fruity notes
- Escambray: Produces coffees with full body and balanced flavor
- Pinar del Río: Coffees with chocolate and spice notes
- Guantánamo: Region with a century-old tradition in coffee cultivation
Today, Cuban coffee maintains its reputation for excellence, being internationally recognized for its quality and distinctive flavor. At Cafés Cubanos, we honor this tradition by selecting only the best beans from these historic regions.