Club (20 Sticks per Box)

Cohiba's origin is a deliberate act of concealment: production began in 1966 exclusively for Fidel Castro and diplomatic gifts, with no public sale for nearly 16 years — a provenance that shaped the brand's position at the apex of the Cuban cigar hierarchy before the world knew it existed.

The tobacco is sourced from approximately ten Vegas Finas de Primera in the San Luis and San Juan y Martínez zones of Vuelta Abajo, Pinar del Río — Cuba's most prized growing corridor — where deep, well-drained red soils and consistent humidity produce leaf of exceptional oil content and combustion quality.

In an average year, only the output of roughly five of those fields passes Cohiba's quality threshold.

The defining technical signature is a mandatory third barrel fermentation applied to the seco and ligero filler leaves inside temperature-controlled closets at the El Laguito factory — a process lasting up to 18 months and applied by no other Habanos brand.

This additional fermentation cycle strips residual nicotine and tars while building layered aromatic complexity unavailable through the standard two-fermentation protocol used across the rest of the Cuban portfolio.

The Club vitola is rolled entirely by hand (Totalmente a mano) by El Laguito's torcedores using a three-leaf filler construction: Volado for combustion, Seco for aroma, and Ligero for body and strength.

The Cohiba Club's compact format concentrates the house profile — cedar, dark chocolate, roasted coffee — into a shorter, accessible smoke that retains the structural distinction of the triple-fermentation process. Finished cigars undergo fumigation and freezing at Habanos S.A.'s Guanabacoa facility to eliminate tobacco beetle before release.