Discover how BioCubaCafè is transforming Cuba’s coffee industry through sustainability, blockchain technology, and farmer empowerment.
BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT
Photos courtesy of Michele Curto
Cuba’s coffee industry has a rich history, deeply intertwined with the country’s culture and economy. However, decades of economic hardship, coupled with the U.S. embargo and declining production, have significantly impacted the sector.
Once a major exporter, Cuba now struggles to meet both domestic and international demand for its coffee. The BioCubaCafè project, a collaboration between the Lavazza Foundation, the Cuban Grupo Agroforestal (GAF), and the Italian Agency for Economic and Cultural Interchange with Cuba (AICEC), aims to restore Cuban coffee to its former glory while ensuring environmental and social sustainability.
We sat down with Michele Curto, the president of BioCubaCafè, to discuss the project’s vision, challenges, and impact on Cuba’s coffee sector.
The Vision Behind BioCubaCafè
Michele describes the initiative as more than just a coffee project. “Before being a project, BioCubaCafè was a vision,” Michele says. This vision encompassed sustainability, economic empowerment, and the reestablishment of Cuba as a leading coffee producer. Today, the initiative leverages Cuba’s unique agroforestry system, which has seen the country’s forest cover grow from 18% in 1959 to 42% by 2022, making it one of the world’s most significant reforestation efforts.
A key component of the project is its commitment to reinvesting profits. “The Lavazza Foundation has committed to not withdrawing profits, ensuring that they are continuously reinvested in the local coffee sector,” Michele says. This model ensures that BioCubaCafè is not only commercially viable but also a force for positive change within Cuba’s coffee communities.
Innovation and Sustainable Practices
Unlike at conventional coffee farms, Cuban coffee is cultivated within a forest-based system, fostering biodiversity and eliminating the need for chemical fertilizers or pesticides. “Cuban coffee is not just organic; it is free from pesticides and contaminants, growing within its natural forest environment,” Michele says.
One of the project’s primary goals is to enhance traceability and quality control. “We have developed an advanced blockchain system that records 96 key performance indicators (KPIs), from soil moisture and temperature to socioeconomic data on producers,” Michele continues. This system ensures transparency in the supply chain, helping consumers connect with the origin of their coffee while also supporting local farmers.
Empowering Coffee Producers
BioCubaCafè works with nearly 5,000 coffee producers across 15 municipalities. Many of these farmers previously relied on informal markets, but the project has incentivized them to reintegrate into the formal coffee economy.
“We doubled the price of quality coffee cherries, linking production to fair export markets,” Michele says. Additionally, the project reinvests a portion of foreign currency earnings into essential goods for farming communities, offering them at subsidized prices to mitigate the effects of inflation.
The initiative also emphasizes knowledge-sharing among farmers. “We organize meetings where hundreds of producers exchange best practices, strengthening the local coffee sector from within,” Michele adds. By simplifying the supply chain and eliminating excessive bureaucratic hurdles, BioCubaCafè ensures that more value reaches the farmers themselves.
The Road Ahead for Cuban Coffee
Despite significant progress, challenges remain. Balancing domestic demand with the need to export high-quality coffee is a delicate task. However, Michele sees this as an opportunity. “By promoting Cuban coffee internationally while ensuring supply for local consumers, we enhance both Cuba’s global reputation and its internal market,” he says.
Looking ahead, BioCubaCafè aims to plant 4,000 acres of robusta and 1,500 acres of arabica over the next four years. “If we succeed, we won’t just be exporting coffee—we will be reestablishing Cuba as a key player in the global coffee landscape,” says Michele. The project also plans to increase local coffee roasting capabilities, allowing Cuba to export not just raw beans but finished products.
For those interested in experiencing Cuban coffee firsthand, Michele extends an invitation. “Visit us at ExpoCaribe in Santiago de Cuba or the Festival Chocolate con Café in Guantánamo. These events showcase not just our coffee, but Cuba’s deep connection between culture, music, and coffee.”
BioCubaCafè represents a bold step forward for Cuba’s coffee industry. By blending tradition with innovation, and sustainability with economic growth, the project is setting a precedent for how coffee can be cultivated in harmony with nature and society. As Michele puts it, “We are not just planting coffee; we are planting the future of Cuban coffee culture.”
ABOUT THE AUTHOR
Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work.
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