Cuba - the destination, where you will find fascinating vintage cars, iconic cigars, rich architecture and many hot Latin dancers. But let's not forget that  the coffee is also an important element of the country's hallmarks. That is why we have chosen to present it to you in our section “Coffee of the Month”.
 

КThe coffee plants were introduced by Jose Antonio Gelabert in the 18th century and during the Cuban Revolution in 1959 the country became one major exporter in worldwide. The political context and nationalization of the industry have led to a dramatic decline in the production. Cuba's coffee industry has been heavily affected by the nationalization and trade embargo in 1960 in the United States. As a result, the western world is largely unaware of what Cuban coffee production looks like for generations. Many consumers have never had the chance to taste Cuban beans.

The country has the largest number of ruins of coffee farms in the world that are of archaeological value. Many of them are well preserved in the UNESCO World Heritage Sites. In Las Terrazas, between Havana and Pinar del Rio, you will find more than 60 of them. The most representative ones that still operates are the following: Buena Vista and La Union in Las Terrazas, The Isabelica in Sierra Maestra and The ranch of Don José Gelabert, in the Wajay. In 1790, Cuba exports around 18,500 tons of coffee per year to Spain.

The main difficulties of growing coffee in Cuba include excessive rainfall, followed by drought and rough roads. The use of mules for transportation and traditional methods of growing are still common due to poor roads and the access of manpower in the plantations is also difficult.

Today, Cuba's coffee farms are located mainly in three regions. Mostly on the slopes and in the valleys between 1000 and 2000 m above sea level, located in Baracoa and Sierra Maestra in eastern Cuba - the Escambray Mountains near the center of the island and Sierra del Rosario, near the western tip of Cuba in the province of Pinar del Rio. The Arabica coffee is the most grown one in Cuba. Its range is dominated by the varieties: Typica, Bourbon, San Ramon, Villalobos and Caturra.



Cuba's most famous coffee growing area is located in eastern Cuba in the Sierra Maestra mountains range. The climate is favorable, and the fertile, reddish-brown soils rich in humus allow the cultivation of coffee without the need for chemical fertilizers. The variety known as "Altura" grows in the Sierra Maestra region and is named after Cuba's highest mountain peak.

Cities in the Sierra Maestra have a history of growing coffee by hand picking cherries from a tree. Many trees grow on steep slopes, and are harvested in sacks and the farmers carry them on their shoulders with the help of mules to the drying places.

The traditional method of brewing among the mountain people is to roast the crop and then spray the roasted coffee beans. The coffee is then immersed in hot water and strained with a cloth.Cuban Cafes are classified by name as: Crystal Mountain, Extraturquino, Turquino, Altura, Montana, Cumbre, Serrano Superior, Serrano, Corriente and Cacocolillo.

The aroma of Cuban coffee resembles tobacco, fruit and caramel. The taste is of berries or in particular of strawberries and blueberries. The body is oily, the acidity is low, and with a honey aftertaste.




Our Cuba Altura Lavado coffee can be purchased roasted here ( HERE )  and green here ( HERE ).

Was is interesting this information for you? What would you like to be the next "Coffee of the Month" to introduce to you? Share with us on social media (Instagram - @martinescaffe; Facebook - MARTINES CAFFE) or in the comments below.