Haiti

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 coffee is grown organic here.
  • The 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.

☕ Traditional Preparation

Kafe
  • 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.

Kafe Myèl
  • 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.

coffee-bean-1296803_640 Coffee

PS: If you want to sponsor a tree or a whole farm, you can buy it from $ 1.85. This could be the beginning for another coffee farmer in Haiti.

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