Cuban cigars and coffee are world-famous products. On the other hand, Cuban chocolate is not as well known—at least in my opinion. But high-quality cacao, bathed in sunshine, is cultivated in Cuba.
The history of the cacao industry in Cuba is long, dating back to the Spanish colonial period. Cacao was introduced to the island in 1540, and it played a significant role in traditional Cuban food culture until the 19th century. In fact, Cubans used to drink cocoa for breakfast.
While Guantánamo is widely known for the U.S. Naval Base, it deserves to be recognized for something else: cacao. The region produces around 85% of Cuba’s total cacao, making it the country’s leading production area.
The Nipe–Sagua–Baracoa mountain range in eastern Cuba brings great diversity in elevation and temperature—ideal conditions for cacao cultivation.
While strolling around the town of Guantánamo, I came across a charming old chocolate shop called La Primada. To escape the hot sun and take a short break, I stepped inside and ordered a cup of local hot chocolate.
I was amazed by its rich texture and incredible flavor. This thick, velvety drink seemed to spread warmth and energy throughout my body. Often referred to as the “food of the gods,” cacao is believed to have medicinal properties, such as healing effects and even antioxidant (“anti-rust”) benefits.
The average life span of Cubans is nearly 80 years, one of the highest in the world. The blessings of nature may play a role in helping people stay healthy.
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