Coffee came to Cuba from the island of Hispaniola in 1748, but there was little coffee industry to speak of until the influx of French settlers in 1791, fleeing the Haitian revolution. By 1827 there were around two thousand coffee farms on the island and coffee became a major export, generating more money than sugar.
Source: “The World Atlas of Coffee” Second Edition, Author James Hoffmann.
Capital: Havana
Population: 12’000’000
Annual Production: 170’000 60kg Bags
Land under Coffee: 28’000 Hectares
Harvest: July – December
Coffee Varieties: Typica, Bourbon, Caturra, Catuai, Catimor
Tasting Profile: Heavy Body – Strong Sweetness – Low Acidic
Growing Altitude: Central Standard
(350 m – 900 m / 1100 ft – 3000 ft)
Processing Method: Dry (Natural) / Wet (Washed)