Haiti
Haiti has a rich coffee history and is known for producing high-quality Arabica beans, often described as having low acidity, a medium body, and notes of chocolate and fruit. Coffee is deeply rooted in Haitian culture, often served as a sign of hospitality. While traditional methods prevail, the influence of international coffee trends means some modern options are also available, especially in urban centers and tourist-facing establishments.
Here are the different ways to order coffee in Haiti and what's typically in them:
Traditional & Home-Style Coffee
These are the most common and authentic ways to experience coffee in Haitian homes, local eateries ("lakay" or "restaurant lokal"), and markets.
Kafe Nwa (Black Coffee) / Kafe Ayisyen (Haitian Coffee): This is the most fundamental way coffee is consumed in Haiti.
What's in it: Typically brewed coffee, often strong and dark-roasted, usually made from 100% Haitian Arabica beans. Historically, much Haitian coffee was processed using the dry method (sun-dried on concrete surfaces or mats), which contributes to a rich, distinctive taste. Some smallholder farmers still use traditional methods, though wet processing is also employed.
Customization: It's often served with sugar (sik or sucre) on the side. Traditionally, it's consumed without cream or milk, but these are available for those who prefer them. Instant coffee is also very common in homes and simpler establishments.
Kafe ak Lèt (Coffee with Milk) / Café au Lait (French influence):
What's in it: Brewed coffee mixed with hot milk. This is a very common daily drink, especially for breakfast.
Customization: Sugar is typically added by the consumer. When milk is used, it's often evaporated milk, due to its availability and the creamy richness it imparts, or sometimes sweetened condensed milk for extra sweetness.
Café Pêché (Coffee with a "peach" or mellow touch): This isn't a standardized term, but can refer to a smoother, less intense brew.
What's in it: A coffee that might be brewed slightly less strong or with a particular roast to achieve a more mellow profile. This is more of a descriptive term you might hear or use rather than a fixed menu item.
Espresso-Based Drinks (Found in Modern Cafes and Tourist Areas)
In larger cities like Port-au-Prince and Cap-Haïtien, and in tourist-oriented areas, modern cafes and hotels offer a more international menu of espresso-based drinks.
Espresso: A concentrated shot of coffee.
What's in it: Finely ground coffee, brewed under high pressure with hot water. You can ask for a "doub" (double shot).
Americano:
What's in it: Espresso diluted with hot water. It aims to offer a strength similar to drip coffee but with the distinct flavor profile of espresso. Can be ordered iced.
Latte (Caffè Latte):
What's in it: Espresso with a large proportion of steamed milk and a thin layer of microfoam on top.
Customization: In more modern cafes, you might find various flavor syrups (vanilla, caramel, mocha) and alternative milk options (almond, soy). Can be ordered iced.
Cappuccino:
What's in it: Espresso with roughly equal parts steamed milk and thick, airy foamed milk on top. It generally has a stronger coffee presence than a latte.
Mocha:
What's in it: A latte with chocolate syrup or powder added, often topped with whipped cream.
Cortado:
What's in it: Espresso "cut" with a small, roughly equal amount of steamed milk, typically served in a small glass.
Cold Coffee Drinks
Iced coffee is an option in cafes.
Iced Coffee:
What's in it: Brewed coffee or espresso served over ice. Can be customized with milk/cream and sweeteners.
Cold Brew:
What's in it: Coffee grounds steeped in cold water for an extended period, then filtered. This produces a less acidic, smoother, and often more concentrated coffee. Served over ice, often diluted with water or milk. Specialty coffee shops might offer this.
Blended Iced Coffees / Smoothies:
What's in it: Coffee, ice, milk, and various flavorings blended until smooth. These are increasingly found in cafes.
Specialty & Local Focus
Haiti's coffee industry is working to revive its historical prominence, focusing on unique qualities.
Single-Origin Haitian Coffee: When purchasing beans or at specialty cafes, you might see coffee specified as 100% Haitian Arabica, often from mountainous regions.
Flavor Profile: Known for its smooth, full-bodied flavor with low acidity and notes of chocolate, often described as naturally sweet and mellow.
Farm-Specific or Cooperative Coffees: Some coffee producers and exporters are working directly with smallholder farmers and cooperatives to highlight specific farms and their unique offerings.
Traditional Drying Methods: Many Haitian farmers still use traditional sun-drying methods, which contribute to the unique flavor profile. This might be highlighted on specialty coffee packaging.
Key things to remember when ordering:
Haitian Creole and French: While Haitian Creole is the national language and French is also widely spoken, English is understood in major tourist areas. Knowing basic coffee terms in Creole or French (e.g., kafe, kafe nwa, kafe ak lèt, sik) will be very helpful.
Sweetness is Common: Haitians often enjoy their coffee sweetened. If you prefer it unsweetened, be sure to specify "san sik" (without sugar).
Support Local: Opting for coffee grown and roasted in Haiti supports local farmers and helps in the revitalization of this historically significant industry.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.