Explore Cuba’s Great Coffee

If there is one thing the world can agree on, it’s that Cuba makes some of the world’s best coffee.

Cuban Coffee is famous for its strong yet sweet taste. Made by mixing sugar and finely ground dark roasted coffee, the coffee is served in an espresso style before letting it brew.

Often referred to as cafecito, Cuban pull or sometimes as a Cuban shot, it is traditionally served alongside meals to get you going in the mornings. It is also served in breaks from work as a tradition in Cuba. It is a popular tradition that has been adopted in the USA and in Europe too.

There are many types of Cuban coffee to explore on your next vacation to Cuba, here are the different types.

Cafecito

This is the most common and popular type of coffee in Cuba. Brewed with regular coffee beans and added sugar. It’s incredibly strong, twice as strong as European and American coffees.

Colada

For sharing with the group, this cafecito is served in a large cup accompanied by smaller cups to share with others.

Cafe Con Leche

This coffee comes with hot steamed milk served in a separate cup. Simply mix the two together yourself.

Cortadito

This is a Cafe Cubano mixed with a few tablespoons of steamed milk.

How is Cuban Coffee Made and Where?

Cuba has been making coffee from Arabica and Robusta coffee bean varieties for over 200 years. Usually grown in the mountain areas, Sierra Maestra is one of the biggest growing sites. Thanks to its hummus red/brown soil and the incredible climate, it makes for a perfect growing location.

The Escambray Mountains are also an excellent location for coffee production. They even have specially selected areas in the mountains to create organic coffee.

The beans are picked by hand, and then the product is split for consumption in Cuba and then to be exported worldwide.

Cuba’s Coffee

What Makes Cuban Coffee so Special?

Cuban coffee is unique and sought-after around the globe. This is due to its characteristically dark look and its strong taste. The other unique property is the type of sugar used. They use dark brown demerara sugar to sweeten their coffee, resulting in a thicker drink. It’s added to the coffee during the preparation stage rather than at the table at the last point. A layer of crema on the top of the coffee is a result of the preparation stage, which gives it a unique aesthetic.

Another exceptional way that makes Cuban coffee different is the fact that it’s grown in organic soil with no artificial fertilisers.

Cuban coffee is a way of life, so on your next trip, make sure you sample some in the most real and authentic Cuban way possible. For the most Cuban experience ever, why not light up a Cuban cigar to accompany it?

Cuba’s Coffee