Cuban Crystal Mountain Coffee Flavor description, Cuban Crystal Mountain Coffee Bean processing method

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In Cuba, coffee beans are mostly picked by hand. During the ripening period of coffee beans, they are picked about once every half month. During or after picking, coffee beans are sorted to eliminate immature and bad beans to ensure coffee quality.

Crystal Mountain coffee beans are typical island beans, taste clean and delicate, slightly sour, not strong but very persistent, and with sweet melon fragrance. The coffee brewed from it has a rare and perfect taste: bitter with aroma, rich and smooth taste. It has a slightly wine-like bitterness and a hint of sweetness, and even a hint of smoke, fine and smooth, refreshing and elegant. Many flavors mixed together and matched almost perfectly.

To brew Crystal Mountain coffee, it is best to use a hand-brewed or American coffee machine, the water temperature is below 85 ° C, the fire is not too large, and the time is not too long. When tasting coffee, because it is more fragrant, so you can put more milk, but less sugar, usually two or three spoons (coffee cup spoons) is just right. I believe its unique taste will leave a deep impression on you.

Cubans usually treat coffee beans in two ways

1. Solarization method and washing method. Solarization is the simplest, cheapest, and most traditional way to treat coffee. It involves drying the coffee fruit in the sun, but not fermenting it. The average drying time is about four weeks.

2, washing law so that the aroma of fruit more into the coffee beans, thus adding a coarse mineral coffee fruit aroma. Cubita has all the advantages of Cuban coffee in one.