CUBAN COFFEE

Coffee is a Cuban holiday treat
By Kevin Steen

During its heyday, the Soviet Union was Cuba’s most important trading partner and the major market for its sugar.

Today, Cuba’s economy is still recovering after the collapse of the communist Goliath, but one of the bright spots in its economic struggle is tourism.

Global economic uncertainty has also brought one bright spot into the lives of shivering Canadians: winter vacations to warmer climates are cheaper, even affordable.

One of the more economical places for Canadians seeking refuge from the cold is Cuba.

A tea-drinking friend who normally refuses coffee visited Cuba recently and said how much he enjoyed the coffee he was served by the locals.

“Really?” I asked, with raised eyebrows. “It was that good?”

The coffee was hot, espresso-like and sweet, he told me. Hosts served the drink in a small cup to refresh visitors. It was strong but not bitter. Even though the Cuban heat engulfed him like a blanket, he was still able to savour the piping-hot beverage.

Coffee was introduced to this largest country in the Caribbean by the Spanish (and from there introduced to Costa Rica in 1729). Coffee and sugar plantations flourished with the commencement of the African slave trade in 1523.

Today, Turquino or extra Turquino is known as the best grade of coffee Cuba has to offer. Grown at a lower altitude in the central and eastern regions, it has less acidity than beans from other countries in the Caribbean. Cuban coffee is perfect as a medium or dark roast and the beans are excellent for blending.

Coffee is not high on Cuba’s list of exports even though it is an agricultural nation. Sugar has been their largest export (sugar and honey make up 53 percent of Cuba’s commodity market) since colonial times, followed closely by tobacco. Because of its political climate and economic upheaval, its list of export customers is small: The Netherlands, China, Canada, Russia, Spain and Venezuela, to name a few.

Cuba produced only 12,900 tons of coffee in 2004, indicating that the country’s coffee production only serves the needs of its own population. However, I have been lucky enough to enjoy a sample. My friend was kind enough to supply a quantity of medium-roast beans: slightly darker than milk chocolate, having the same bouquet and flavour with a smooth finish.

If you’re lucky enough to visit Cuba this winter, bring some coffee back for me, will you?