It all started in the 18th century for the Cuban coffee. The first coffee plantation in Cuba was born in the area of Havana in the mid 1700’s. At that time coffee plantation in Cuba were pretty uncommon. The sugar cane was in its boom; the Cuban coffee was new. Then, end of the 18th century, pushed away from Haiti because of the abolition of slavery, some fleeing French were looking for a new place to grow their coffee beans. The task wasn’t easy. They needed 3 conditions to grow their coffee. The first one is the hot weather, which is pretty easy to find in the Caribbean. The second is a rich soil and the third one is mountains. In fact, most of the coffee plantation are in altitude. Cuba is one of this special place where the rich soil of the mountains is covered with lush vegetation to protect the coffee plant from the harsh of the sun. So here we are, the perfect place to grow coffee for these Frenchmen is less than a hundred miles away, which is really convenient. So they moved, “invaded” the island of Cuba and started to grow Cuban coffee.
Nowadays, Cuban coffee is pretty much cultivated the same way. Under the lush vegetation of the mountains, the coffee plants, mainly Arabica, are growing in a perfect environment, chemical free and handpicked. This is why Cuban coffee is so exclusive.
Most coffee beans in Cuba are medium to dark roasted. It is how they like it!