Anyone know much about Cuban coffee? I have heard that it's a stronger more bitter bean, but beyond that I hear most coffee in Cuba is imported.




Mods, if this crosses any lines (I haven't asked brands or sources, just opinions) that I missed, please delete this post and let me know.:-)
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Your post is fine. But I'll move it to the coffee forum. You might get more visibility and replies there.
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Opinions vary on the wonderfulness of Cuba-grown - some folks wax all poetic about it.

I haven't had much to judge from but what little I've had was so-so; it didn't grab me. For no bother you can get equally mundane beans at the grocery store. For practically no bother you can get landmark stuff from Guatamala, Panama, Brazil, Ethiopia, Indonesia, Yemen and so on and so on...

I hear they make great cigars, though. :-)
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Thanks Moo, but I'm not all that much of a smoker. I only smoke about 5 a day :-)
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I understand. :-)

As often as this topic has appeared (here and there) the consensus is usually the same. A few say how dreamy the Turquino or Cubita is - usually folks in Canada who can buy it when/where they please. Then you get a bunch of homeroasters (like me) who swear that run-of-the-mill Guatamala or Nicaragua is cheaper, easier to get and better tasting... blah blah blah. And then there are always at least as many others who chime in and swear by Eight O'Clock, Bustelo and Folgers on any coffee flavor discussion.

Last but not least are those in the know like the guy I had lunch with yesterday in Miami. He says Pilon is as good as anything else when you brew coffee Cuban-style. After the two cups I had the other day I have to agree. Add sugar and who can tell the difference?
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I swear by Santo Domingo coffee from the Dominican Republic. I'll be going there again Jul 9th and returning on the 19Th - with a suitcase full. If someone wants to start a coffee pass I'm in.
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What are the characteristics of this coffee? I'd be interested, but only in green bean form. I prefer to taste a very fresh roast (2-3 days out is where I think it usually peaks). And still warm out of the Genecafe roaster is pretty damn good too, though the CO2 bubbling tends to be insane. :-)
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I dunno. I never had "green beans". I get it in whole roasted bean form or already pulverized. I'll try to find some green. Whatever, pm me your info and when I get back (7/19) I'll send you some.
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We've cupped several different coffees from the Dominican Republic within the last year. Not one made me say, "gotta buy it". The roasted coffee sold on the island may or may not be directly from farms on the island. Caveat emptor.

Cuban coffee is more of a preparation style.
Purchasing actual green Cuban coffee is a no no.
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...as opposed to coffee beans grown in Cuba. What the heck are we talking about here, Silound? Things are running wild, careening wildly off into space...
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I'm asking about actual Cuban grown coffee, not the preparation style. I want to know what the coffee grown and roasted in Cuba tastes like.

The thread was originally in another sub-forum but got moved here for "exposure":-)
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Ohhhh. Simple. From ho-hum to blech to ptui.
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Eight O'Clock is great, they win the consumer reports pick all the time and I know lots of people that have loved it for 20 years, it has to be good stuff. Right? When you throw in 4 tablespoons of sugar and a cup of half n half it taste just like a coffee milkshake. :-) After many years of marriage I have perfected the brain shut down accompanied with the head nodding up and down with a smile on my face, I am now trying to apply that to coffee discussions. :-) :-)
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