History of Cuban Coffee

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Brief introduction of Cuban 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. The coffee brewed by it has a rare and perfect taste: it is bitter with aroma and a mellow and smooth taste. It slightly contains wine-like bitterness and a touch of sweetness, and even a hint of tobacco, meticulous and smooth, fresh and elegant. Many flavors are mixed together, and the match is almost perfect.

Cubita is not like Italian coffee, which tastes bitter and knight-like; unlike the arrogance of Blue Mountain Coffee, it feels like an emperor. But Cubita is like an elegant princess, with a sense of natural tenderness, nobility, tenderness and elegance. The balance is excellent, bitterness and acidity are well matched, and there will be a meticulous, smooth, refreshing and elegant feeling when tasting, which is the best enjoyment of coffee.

"she" is known as "unique Caribbean flavor coffee" and "special coffee bean among island coffee beans".

The Historical Origin of Cuban Coffee

In 1748, coffee was introduced into Cuba from Domiga, and Cuba began to grow coffee ever since. With fertile land, humid climate and abundant Rain Water, Cuba can be called a natural treasure land for coffee cultivation. The suitable natural conditions provide a favorable natural environment for the growth of coffee trees, and coffee is well planted and developed here. In Cuba, the cultivation of coffee is regulated by the state.

The clock planting area of Cuban coffee is divided into three parts, which are respectively planted on hillsides and valleys at elevations of 1000 to 2000 meters above sea level, of which the proportion of Santiago de Cuba and Granma in the east is as high as 70% of the country.

In Cuba, most of the coffee beans are picked by hand. Coffee beans are picked about every half a month during the ripening period. During or after picking, coffee beans are classified and those immature and bad beans are removed to ensure the quality of the coffee. Cubans usually deal with coffee beans in two ways-tanning and washing. Tanning is the simplest, cheapest and most traditional way to treat coffee, which is to let the coffee fruit dry in the sun but not ferment. The general drying time is about four weeks. The washing rule makes the aroma of the fruit more into the coffee beans, thus adding a coarse fruit aroma to the coffee.

Cuba is like a crocodile crouching in the Caribbean, her tail brushing right on the Tropic of Cancer. Cubans have always been known for their enthusiasm, but they are also very sincere and stubborn. The same is true of their coffee, which has always been carried out in accordance with Arab coffee washing standards, and they have always followed their unique traditional methods of making coffee, extremely extreme control of the roasting process, not only to have a very delicious, full-bodied and slippery coffee flavor, but also to keep the coffee beans from being hot and dry due to overroasting.

SERRANO coffee beans are medium-roasted, retaining a strong aroma or possibly the lowest acidity of gourmet coffee.

Elegant, smooth and balanced, Serrano Coffee is the first choice in the morning. Serrano Coffee comes from 100% Arabica beans in the Maestra Mountains. After harvest, it is dried naturally in the sun, and the best quality coffee beans are selected to make Serrano coffee. The high-quality Serrano coffee produced in the sierra maestra region of Cuba is pleasant with its rich aroma and mellow taste. This coffee is praised by Cubans as the best coffee. Cuban Serrano coffee tastes strong, delicious and close to the Blue Mountains, but its acidity is not as obvious as the Blue Mountains. It is a special coffee bean in the island beans, like a Cuban cigar, showing the unique enthusiasm of Latin America.