Cuba

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Coffee introduced in 1748 – exporting significant amounts to Spain
Coffee regions are Guaniguanico, Guamuhaya and Sierra Maestra mountains
Most common varietals are Gesha, Typica, San Ramon, Bourbon, Caturra and Catuai
A Café Cubano is an espresso shot sweetened with demerara sugar as it is being brewed (well known but rarely using Cuban coffee as sale is banned in the US)

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Traditions

Cuban coffee (cafe cubano, cuban espresso, cafecito, cuban pull, cuban shot) is made by mixing demerara or brown sugar with the fresh coffee grinds before packing into the portafilter.

It can also be produced by mixing a few drops of espresso with the sugar to produce a paste that is added to an espresso shot.

Variations are:

Cortadito - which is similar to cortaditos in other countries (an espresso topped with steamed milk) but pre-sweetened
Cafe con leche - which is a Cuban coffee served alongside a cup of hot or steamed milk into which the coffee is poured and served. It may also contain a pinch of salt or butter.
Colada - 4-6 shots of Cuban coffee served in a large cup along with small demitasse glasses - to be shared.

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Cuba