Cuba
The first coffee arrived in Cuba in 1748 via the Hispaniola island. Around 2,000 plantations already existed in 1827. The island nation quickly became one of the most important coffee suppliers worldwide. Even the sugar, until then the most important export product, had overtaken the beans after a short time. However, due to the revolution and economic sanctions, Cuba was overtaken by the South American countries.
| Main production areas: |
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| Processing methods: | Washed |
| Varieties: | Geisha, Typica, San Ramon, Bourbon, Caturra and Catuai |
| Port of shipment: | Santiago de Cuba, Cienfuegos, Havana |
| Harvest: | October – March |
| Altitude range: | 600 – 800 masl |
| Export bag size: | 60 kg |
| Total yearly production: | 150 000 in 60kg bags (2013) |
| Total number of coffee farmers: | - |
| Cup Profile: | - |
