Grown at 1200 - 2,000m above sea level. Full bodied coffee with strong caramelised sugars and a lingering toffee aftertaste. French farmers fleeing the revolution in Haiti in the mid 18th century boosted coffee production in Cuba which was strangled by the Cuban Revolution in the 20th Century. Up until recently Cuban's were restricted to 2 ounces of coffee per week, the equivalent of a double espresso. Prior to the Cuban revolution, the country's coffee was prized for its supreme quality, attracting premium prices. In recent years there has been a rebound in production and quality (no peas being added to make up the weight) as farmers have been provideed with better equipment and prices paid have risen.