The flavor description of Cuban Crystal Mountain coffee and the characteristics of Cuban Crystal Mountain coffee.

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Crystal Mountain Coffee comes from the Crystal Mountain of Cuba, so it is called Cuban Crystal Mountain Coffee. Crystal Mountain Coffee is synonymous with top Cuban coffee, because this area not only grows coffee, but also produces quartz, crystal and other precious minerals. A prominent feature of Crystal Mountain Coffee is its large granule and bright green color of coffee beans. Its flavor and taste features: full particles, uniform taste, with tobacco flavor. Crystal Mountain Coffee beans are typical island beans with a clean and delicate taste, slightly sour taste, not strong but long-lasting, with sweet fruit aromas.

Coffee was introduced to Cuba from Domiga in 1748, but it was not until the arrival of French immigrants in 1791 that the coffee industry began. By 1827, there were about 2000 coffee plantations on the island, and coffee overtook the sugar industry as a major export product.

Due to historical and political reasons, the ownership of coffee cultivation experienced the process of private ownership and nationalization. After the Castro Revolution from 1953 to 1961, the nationalization and production of coffee estates were greatly reduced.

At that time, experienced growers fled Cuba because of the revolution, the government did not take measures to promote the process of coffee agriculture, and coffee cultivation went through a period of turmoil on the island.

Cuba's best coffee growing area is located in the Central Mountains, because this area in addition to growing coffee, there are quartz, crystal and other precious minerals, so it is also known as Crystal Mountain.

All the coffee is picked by hand, and the high-quality export coffee will be treated with water washing to remove defective beans and other impurities to the maximum extent. "Crystal Mountain Coffee" is almost synonymous with top Cuban coffee: soft and long-lasting acidity, clean taste, meticulous and smooth, excellent balance of acidity and bitterness.

Today, the output of coffee in Cuba is still not high, about 7,000 tons a year. Domestic coffee will be sun-dried or mechanically dried, while exported coffee will be washed and treated. Old equipment, muddy roads, and backward planting technology are a great challenge to the development of the Cuban coffee industry.