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A Prodigy arises in Cuban coffee (+ Photos)

Cuba, café, prodigio, moringa

A Prodigy arises in Cuban coffee (+ Photos)

Havana, May 26 (Prensa Latina) Cuban coffee, rich in traditions, aroma and flavor, was born with a new representative named Prodigio, and it is a synthesis of the stimulating properties of the grain and the healthy values ​​of moringa grass.
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The product, a joint development of the Coffee Roasting and Commercialization Company, Cubacafé, and the Sierra Maestra Protein Plants and Bionatural Products Research Center, had its premiere here yesterday in the context of the Cuba 2.0 Food Fair.

Cuba, café, prodigio, moringa

It is a tasty and healthy preparation, whose novelty lies in the mixture of selected Arabica beans with moringa rachis, a combination that achieves a strong and aromatic drink where the nutritional and therapeutic properties of moringa meet, and the highly stimulating power of coffee.

In the presentation, which was attended by company directors, researchers from the Center and staff who participated in the creation of Prodigio, Dr. Concepción Campa, senior researcher at the Cuban Academy of Sciences, was very satisfied with this achievement.

It is a development that flowed happily, he maintained, and highlighted the importance of the use of the rachis, a small stem where the leaves of the moringa are attached, and although it is used in other cultures in the manufacture of tea, in the Caribbean nation it still did not have an industrial use.

Cuba, café, prodigio, moringa


Prodigy allows you to enjoy a good Cuban coffee with the benefits of its association with the protein plant, he said, and listed some such as its ability to burn fat, improve physical performance, memory enhancer, lower the risk of diabetes, gout, heart attacks, skin cancer and neurodegenerative and rheumatic diseases.

The new product has a slightly spicy touch, but according to those present at the tasting it is a delicious drink.

For its elaboration, as they explained, it was necessary to test different mixtures of coffee and moringa stems of different diameters in the laboratory, until the ideal combination was obtained between a 100 percent Arabica coffee and one-millimeter moringa stems, because it had better color and good smell.

The result, emphasized Concepción Campa, brings together the best of coffee and the plant protein, giving rise to a healthier drink. “We are very excited about this combination, it is a very happy pairing with a very pleasant flavor,” she concluded.


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