According to Wikipedia,
Café Cubano (also known as Cuban espresso, Cuban coffee, cafecito, Cuban pull, and Cuban shot) is a type of espresso that originated in Cuba. Specifically, it refers to an espresso shot which is sweetened (traditionally with natural brown sugar which has been whipped with the first and strongest drops of espresso).
When I made my version of café Cubano using melted jaggery which is South India's most common version of natural brown sugar, I found that my cup of home-machine espresso has the distinctive taste of cane sugar/jaggery alongside the expected flavor of coffee.
Is the taste of cane sugar distinctly present in authentic café Cubano too, or does it taste just like regular espresso sweetened with refined white sugar, which doesn't leave any specific taste of its own, apart from the coffee?