Cuban coffee beans produce a unique taste, that make it a favourite among coffee enthusiasts.

Cuba boasts two excellent coffee-growing regions - Baracoa in the south and the Sierra Maestra Mountains. These areas have fertile soil and a temperate climate that provides the perfect conditions for coffee cultivation. The coffee produced has a subtle acidity level and well-formed beans. While production volumes are relatively low, with around 1,500 tonnes per year, compared to the 45,000 tonnes produced annually at its peak in 1962, Cuban coffee is still highly sought after for its exotic appeal. The beans have a distinct flavour with chocolate and nutty notes, complemented by overtones of tobacco. While Cuban coffee may be more expensive to import, its unique taste and rarity make it a favourite among coffee enthusiasts. See here for organically grown Cuban coffee.