The Republic of Cuba is an island in the northern Caribbean Sea. Coffee was introduced to Cuba in the mid-1700s, and shortly thereafter, Cuba became one of the world's largest coffee exporters. The country produces both Arabica and Robusta coffee beans. In 2019,Cuba was ranked 36th among the world's top coffee-exporting countries. In fact, coffee cultivation had such an impact on Cuba that the country's southeastern coffee plantations were designated a UNESCO World Heritage Site. Since 1962, the Cuban government has distributed coffee together with the rest of the nation's food supply, meaning that Cubans receive monthly coffee rations. Due to this ration, Cubans combine coffee with chicharo beans or chickpeas to extend its shelf life, then sweeten it with sugar. As coffee production in Cuba increased, the drink became a part of the country's national identity. In Cuba, the daily ritual of making and sharing a cup of coffee is vital to the social fabric of the country.
Types of coffee in Cuba: Cafe Cubano or Cafecito: A shot of espresso with sugar; Cortadito: An espresso topped with a layer of hot milk. Café con leche: A single shot of coffee and hot milk; Colado: Also a traditional Cuban espresso, but made with more coffee and served in a larger cup. Cuban coffee is considered one of the sweetest drinks in the world, consisting of strong coffee or espresso combined with whipped sugar. A layer of fluffy sugar is spread on the surface of the drink to create the characteristic highlight of a Cuban Cafe.