Origins and Growth
Cuban coffee has a storied history that dates back to 1748 when José Antonio Gelabert introduced Coffea arabica from the Dominican Republic. Initially, coffee production was modest, focusing on local consumption. However, a significant turning point came in 1791 during the Haitian Revolution, which devastated French coffee plantations. Many French planters migrated to Cuba, bringing their expertise and establishing large plantations primarily in the Sierra Maestra mountains, known for their ideal conditions for arabica cultivation.
By the late 19th century, Cuba had risen to become one of the world’s leading coffee producers. The “Golden Era” between 1820 and 1840 marked the peak of Cuban coffee production, making Cuba one of the largest exporters globally, second only to sugar in economic importance.
Decline and Transformation
However, the glory days were short-lived. By the mid-19th century, competition from Brazil and the abolition of slavery in 1886, which had previously provided inexpensive labour, led to a significant decline in coffee production. As the 19th century came to a close, coffee's status diminished, with Cuba focusing more on sugar production.
The Cuban Revolution in 1959 brought further change. With food shortages and a rationing system in place, coffee became scarce. Each citizen was allowed only four ounces of coffee per month, leading to resourceful brewing methods. To stretch their rations, Cubans began brewing their coffee stronger and served it in small cups. This adaptation birthed the beloved cafecito (Cuban espresso) and the tradition of colada, where coffee is brewed in a small pot and shared in tiny thimble-sized cups.
The Legacy of Cuban Coffee Culture
Today, Cuban coffee is celebrated for its bold, robust flavours and distinctive brewing traditions. While production levels have not returned to the heights of the 19th century, coffee remains a crucial aspect of Cuban identity and culture. As of 2024, Cuba ranks as the 36th largest coffee producer, yielding around 100,000 bags annually.
Four Distinct Types of Cuban Coffee
With the gradual relaxation of restrictions on private businesses, several cafés have emerged in Cuba, continuing the rich coffee tradition. Here are the four primary types of coffee enjoyed in Cuba:
- Café Cubano (Cafecito): The quintessential Cuban coffee, served in small espresso-sized cups topped with azuquita, a frothy sugar foam. The quality of a cafecito is often judged by this sweet topping.
- Colada: Essentially a larger version of cafecito, designed for sharing. Ordering a colada allows the host to serve others, embodying the communal spirit of coffee drinking in Cuba.
- Cortadito: Similar to an Italian caffè macchiato, a cortadito features a standard café Cubano with a splash of steamed milk, softening the bitterness while maintaining the strong flavour.
- Café Con Leche: This milky, sweet coffee resembles a cappuccino. It consists of a cup of cafecito alongside a separate cup of steamed milk, allowing the drinker to customize their coffee to their liking.
Conclusion
Cuban coffee, with its rich history and cultural significance, remains an integral part of the island’s identity. From its origins to the creative adaptations born out of necessity, Cuban coffee continues to be a source of pride and tradition for its people. Whether through a quick cafecito or a shared colada, the essence of Cuban coffee culture lives on.