With a world market share of 0.2 %, Haiti ranks 30th among the world’s coffee producers.
- That was not always so. Haiti delivered 1788 half of the world’s production.
- This is a long time since Arabica coffee was brought to the then colony of Haiti by the French in 1725.
- Cultivation areas are Grand’Anse, Sud, Sud-Est, North, Centre and Artibonite at altitudes of 500 – 2,000 m.
- Since the producers simply lack the money for chemistries, most of the Haitian coffee is grown organic here.
- The Haitian coffee quality is good, because the plants grow on volcanic ground in shady forests.
- It is mostly processed dry.
- This gives the tasteful citrus notes also a certain sweetness.
Haitian coffee: Traditional Preparation
- Hot water is poured over a fabric filter full of coffee ground and sugar.
- This produces a syrupy coffee with a large body, sweet but not bitter notes.
- A piece of bread can be served for dipping.
- Haitian coffee with honey
- 60-90 ml espresso or very strong, dark coffee with 3-4 tbsp dark honey, 2 drops of lime juice and 1/2 teaspoon of cinnamon are mixed.
- 1 large slice of mango with some ice cubes and 180 ml of cream shake in a cocktail shaker.
- Then add the coffee mixture and continue shaking.
- Pour into a chilled glass and serve with a lime slice as a garnish.
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