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Best Cuban Coffee

Your source for reviews and how-to guides for all things coffee, including coffee beans, brewing methods, coffee makers, recipes helping you make better decisions about buying and brewing quality coffee

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Cuban Coffee

Having its natural climate and geography, Cuba has the potential to produce some of the world's best beans. Cuba started properly coffee in the mid 18th century. By 1820, Coffee was one of Cuba's largest cash crops. With its peak coffee production just before the 1956 Cuban revolution, Cuba exported 20, 000 tons of coffees. After the revolution the quality and quantity of Cuban coffee rapidly declined. While you still find Cuban cultivars being among the most renowned coffees in the world, the overall quality of the crop below the most elite cultivars have noticeably dropped over time.

The Cuban Revolution led to the nationalization of the entire coffee industry. The decline of Cuban Coffees can be traced to the replacement of skilled coffee farmers with an unskilled labor force and the migration of farm workers to the cities. Family farms with decades of experience were now placed under government control. Cuba has made many attempts to reverse the decline of its coffee industry, most notably in 1989 with a new initiation led by Fidel Castro's brother Raul Castro. Even with more government attention and additionally money, the current regime has not been able to reverse the coffee industries overall decline.

Currently Japan and People from france account for approximately 70% of Cuba's Coffee exports. Most of the coffee beans grown in Cuba are the higher quality Arabica beans. The variant you will run into the most is the "Typica" variety. Known for its full body and loaded fragrance, best Cuban coffee beans are beloved in the coffee houses of Paris. However , it's the Japanese that chose the best of the Cuban crop, and have done so for the past 20 years. Japan prizes the "Crystal Mountain" beans and strives to purchase only the largest of the beans. Crystal Mountain is known to be sweet and mad, full bodied, with relatively low acidity. Its taste profile is similar to the finest island coffees and is some sort of distant cousin of the Jamaican "Blue Mountain" coffee. Unlike other Island coffees, many describe the vibrant aroma of Cuban Coffee to be more sedentary, than volcanic. Due to its economic difficulties Japan has not been investing in entire crops like it use to in the 1990s. With most Island Coffees supply problems are constantly a concern. Because of its political differences with the United States, finding "authentic" Cuban beans in the US is virtually impossible. You may Crystal Mountain coffee beans through some Canadian and European distributors. And of course, if you are ever in Japan, it is possible to stop by a specialty shop for the finest Cuban Coffee beans.

Notable Cuban Specialty Beans:

Cubita Coffee - Heady Aroma and warm Body.

Serrano Coffee - Is an Arabica cultivar. Serrano coffee is known for its darkness and intense flavor with a hint of caramel notes. When you add a bit of milk the caramel paperwork are intensified without being overpowering. Like all Cuban coffee its described to be very smooth.

Estrella delete Norte - Estrella del Norte beans are grown above 4, 000 feet in the shady jungles of the Sierra Maestra Mountains. The beans have a rich, chocolate, nutty flavor with a heavy body in addition to smooth aftertaste.

Coffee Profile

FLAVOR: Full body with smoky notes

ROASTS: Great as a Blending Bean. Medium-High to High

ACIDITY: 3

BALANCE: 6

BODY: 6

The Thing About Cuban Coffee

Twenty-nine million American adults drink gourmet coffee beverages every day. Though specialty coffee shops like Starbuck's are found just about anywhere, Cuban coffee, known for its strong taste, is only found in areas of the United States where there is a large Cuban American population. Sought after by coffee connoisseurs, it is the finest and most sought-after coffee in the world. Often compared to capuccino, it is actually a rich blend of Cuban, Spanish and Italian coffee traditions.

Cuban coffee is roughly increase the strength of regular American coffee. It is usually served in small cups called "tacitas, " which are smaller when compared to demitasse cups, at the end of a meal. It is a mud-thick java brew with a tantalizing flavor and aroma produced sweet by the amount of sugar that is used. The secret to "Cafe Cubano" or"cafecito, " as it is known with Cuba, is the finely ground, dark roasted coffee beans.

Coffee was brought to the eastern region of Cuba by French immigrants in the mid 18th century. By the early 1800's it became a bigger import compared to sugar. Cuba's natural humid climate, fertile soil and two centuries of cultivation techniques, have meant it was the ideal setting for growing coffee beans. The coffee beans are grown high in the shady jungles of the Sierra Maestra Mountains. The cultivation of the beans is labor intensive and its planting, growing, harvesting, and digesting procedures have been perfected every step of the way. Large beans are used and are left out to try in the sunshine instead of using mechanical dryers. No pesticides are used so the coffee is 100% organic.

Cuban coffee beans possess a superior reputation in Asia and Europe with Japan and France accounting for 70-80 percent in the exports. Other importers of Cuban coffee include Italy, Spain, Germany, the United Kingdom, Canada, Switzerland and the Holland. Embargo on Cuban goods has created a challenge for those i America who would like to enjoy this distinctive coffee. However Cuban American grocery stores and cafeterias sell their version of Cuban coffee. There are a number of Cuban coffee agencies like Tu Cafe and Cafe Llave with Cafe Pilon being the top seller, that market "authentic Cuban coffee. " The beans for these brands are grown in Brazil, Colombia or other places of Central and South America.

There is no secret recipe or process for making Cuban coffee. All that is needed is fresh ground dark roasted coffee beans, sugar and a "cafetera, " a unique italian double chamber coffee pot. Mineral water is placed in the lower chamber and the ground coffee goes into a perforated holder. The top is screwed with and the pot is heated. The brewed coffee rises into the upper chamber. The coffee is mixed into a "tacita" and sugar is added.

Drinking "Cafe Cubano" remains a prominent social and ethnic activity within Cuba and in Cuban American communities. The rest of the world is slowly catching up to love this particular particular style of coffee. One can find "authentic" Cuban coffees in many supermarkets and the specialty brewers are sold everywhere. Considering want a true coffee experience try Cuban coffee.

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