Which coffee origin is the best?

As Baristas in R&B Cafe, we often get asked which coffee is the best, or most often, which coffee origin is our favourite. Well, spoiler alert: we don’t think there is a “best” coffee, because coffee taste is all about personal preference. So in our next 3 article blogs we will take you through the differences between three of some very popular coffees that are available within our offer: Cuban coffee Sierra Maestra, Ethiopia Yirgacheffe natural and Colombia specialty coffee beans.

This article is specifically focused on Cuban coffee beans, so stay tuned for our next 2 articles on Ethiopian coffee and Colombian coffee.

Coffee culture in Cuba: history and current challenges

Cuba's rich cultural heritage extends into its vibrant coffee tradition, a practice deeply rooted in its history, geography, and social fabric. Among the numerous regions cultivating coffee, the Sierra Maestra stands out as a symbol of Cuba’s evolving specialty coffee scene. Coffee was introduced on the island in the early 19th century, initially flourishing in the eastern regions due to their favorable climate and mountainous terrain. The Sierra Maestra, renowned for its lush landscapes and elevation, became an ideal location for coffee cultivation. Historically, Cuban coffee was primarily associated with local consumption and export, especially during the colonial era when it became a vital economic activity. In recent years, there has been a growing interest in specialty coffee within Cuba, driven by local producers and international enthusiasts seeking high-quality, unique flavors. The Sierra Maestra region, with its microclimates and soil diversity, offers an excellent environment for cultivating specialty coffee. Many Cuban farmers still employ conventional and organic agriculture practices.

This is primarily due to restricted access to chemical fertilizers and machinery. It results in coffee that is naturally shade-grown with minimal intervention and usually organic by default.Initiatives and cooperatives have emerged to promote better processing techniques, such as hand-picking and precise drying, aimed at elevating the profile of Sierra Maestra coffee on the global stage. Despite its potential, the specialty coffee sector in Sierra Maestra faces several hurdles. The longstanding economic embargo, limited access to modern agricultural equipment, and inadequate infrastructure hinder production and export. Additionally, the limited availability of specialized training and resources affects the quality and consistency of the coffee.Climate change poses an increasing threat, with erratic weather patterns impacting crop yields. Furthermore, political and economic instability within Cuba can divert focus and investments away from the development of niche markets like specialty coffee. Sustainable practices and climate resilience strategies will be vital in ensuring the long-term viability of the region’s coffee industry.

What can you expect from Cuban coffee Sierra Maestra?

Traditional farming practices found in Cuba yield a unique coffee with a strong chocolate undertone, an intense, dense, and long body, with a slight bitterness.

This rich body usually comes with a velvety mouthfeel and flavor notes such as sweet pipe tobacco, roasted nuts or walnuts, and a faint trace of spice.

This creates a great coffee for those who prefer to drink espresso, moka pot, or French press brews. As such, we recommend brewing the Cuban coffee Sierra Maestra beans with one of these 3 methods.

The base of the Cafecito or “Cafe cubano”

Cuban beans (either medium or dark roast) serve as the base for the famous “cafe cubano” also known as “cafecito”, which is an espresso shot which is traditionally sweetened with brown sugar whipped with the first and strongest drops of espresso. If you want to make it at home, here is a simple recipe for this:

1. Brew your espresso in a 3 cup moka pot.

2. Make the sugar foam: in a measuring cup, add two or three tablespoons of brown sugar. Add the first few drops of espresso that come out of the espresso maker into the cup. The first drops that come out of the espresso maker are usually the most concentrated. That’s what you want! While the espresso keeps brewing, stir sugar and those few drops of espresso vigorously into a pale, thick sugar foam (called espumita). If you have never done this before, there will be a bit of trial and error. We recommend you add a few drops at a time and stir until the sugar foam is thick but drippy.

3. Combine all the rest of the brewed espresso into the cup with the sugar foam. Stir both of them slowly to combine, and serve into 3 espresso cups. Enjoy it as a dessert of a much needed mid-afternoon energy booster!

In comparison, Ethiopia Yirgacheffe beans and Colombia specialty coffee beans have milder fruity flavors, with a cleaner mouthfeel. But we will take you through this in our next blog article. Stay tuned!