Introduction to Cuban Crystal Coffee, Cuban Coffee grading reference

Pay attention to coffee reviews (Weixin Official Accounts vdailycom ) and find a beautiful cafe to open your own shop

Cubita coffee beans are produced entirely from Crystal Mountain, Cuba, and have a high reputation in the coffee industry. Crystal Mountain is geographically adjacent to the Blue Mountains of Jamaica and has similar climatic conditions, comparable to Jamaica Blue Mountain coffee beans. Adhere to the principle of perfect coffee, only make single coffee, coffee beans particles are strictly selected according to the standard of sieve 17-19, and the coffee beans screened are large in particles and high in maturity. All are picked by hand, using washing refining method, to a large extent to eliminate defective beans and other impurities. Careful people will find that Cubita is different from other coffees. Cubita is like an elegant princess, with noble, tender and elegant feelings. Excellent balance, bitter and sour very good combination, in the taste will have a delicate smooth, refreshing and elegant feeling.

Known as a unique Caribbean coffee, it became the designated coffee of the Cuban Embassy.

In Cuba, coffee cultivation is regulated by the State. Cuba's best coffee-growing areas are located in the Central Mountains. Because this area is not only planted with coffee, but also produces precious minerals such as quartz and crystal, it is also known as Crystal Mountain. Currently, Crystal Mountain Coffee is synonymous with premium Cuban coffee. Crystal Mountain Coffee is characterized by its large size and bright green color.

In Cuba, coffee beans are picked entirely 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. Cubans usually treat coffee beans in two ways--sun and water. 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. The washing law allows more of the fruit aroma to enter the coffee beans, thus adding a coarse mineral fruit aroma to the coffee.

Cuba is like a crocodile crouching in the caribbean sea, her tail just above the tropic of capricorn. Cubans have always been known for being passionate, but also very honest and stubborn. The coffee they produce is the same, always washing according to Arab coffee standards, and they always follow their own traditional methods to make, very extreme control of the roasting process, both to have a very delicious rich and smooth coffee flavor, but also to keep the coffee beans from over-roasting and causing heat.

Cuban Coffee Grading Reference:

Coffee beans are divided into ETL(premium), TL(intermediate) and AL(ordinary) according to their size.

Treatment method: washing fermentation, scaffolding drying in the sun.