Cuban Coffee Harvest Promises to Be the Best in Decades

Coffee growers in the Sierra Maestra are experiencing a historic moment. This year’s harvest, favored by timely rains and the adoption of agroecological techniques, is producing beans of a quality not seen since the golden years of Cuban coffee.

The Return of a Coffee Giant

Cuba was once one of the world’s largest coffee exporters. The industry suffered decades of decline, but a new revitalization program is bearing fruit — literally.

New Techniques, Old Traditions

Producers are combining ancestral knowledge with modern sustainable farming methods. The result is a bean that tasters describe as “complex, with notes of dark chocolate and tropical citrus.”

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My grandfather used to say the best coffee is made with patience and love. We’ve added science, but love remains the main ingredient.

The Future of Cuban Coffee

Authorities expect this harvest to mark the beginning of a new era for Cuban coffee in international markets, where demand for specialty and single-origin coffees continues to grow.