Cuba has a long history of growing coffee. The largest and oldest coffee region is in the Sierra Maestra Mountains. This region runs the length of the south eastern coast. The area has a long history of guerrilla warfare and most of the island’s coffee is produced here.

Cuba has a favourable topography and climate and fertile soil, so coffee cultivation is done in the most sustainable way without chemicals and fertilisers. The whole process is done in the most traditional ways without modern equipment and this ads to the uniqueness of the coffee.

All coffee from Cuba is exported by CubaExport who pays a government regulated, fixed price to coffee growers and processors for their coffee.

Check out our blog to find out a bit more: https://quantumroasters.co.uk/blogs/news/music-dance-cocktails-politics-rare-coffee-cuba

Tasting Notes: Smooth, malty with low acidity. Slight notes of biscuit with lingering notes of walnut and chocolate.
Roast Level: Light
Varietal: Typica
Altitude: 1000 - 1200 masl
Certification: Organic