The process of making Cuban coffee, the production of Cuban coffee

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The process of making Cuban Coffee

To brew Crystal Mountain Coffee, it is best to use a hand brew or American coffee maker, the water temperature is below 85 ℃, the match wind cooking method firepower is not too big, the time is not too long. When tasting coffee, because it is mellow, you can put more milk, but less sugar, usually two or three tablespoons (coffee cup spoon) is just right. Believe that its unique taste will leave a deep impression on you.

Cubans always add sugar before making coffee when they drink coffee. Because Cubans are convinced that the sugar soaked in coffee will be sweeter and the coffee soaked in sugar will taste better.

Coffee is a fragrant temptation, but it is sweet in Cuba. The practice of Cuban coffee is very simple, the composition seems to be no different from ordinary black coffee, but there is a small difference in steps. Grind the freshly roasted coffee beans moderately and put them in the funnel of the drip coffee machine. Then dig a small hole in the middle of the funnel. Add a layer of sugar to the pit and fill it up. Then make drip coffee according to the common method, and the final coffee will have Cuban flavor, more foam, and sweeter. The added sugar should be unrefined brown sugar.

The production of coffee in Cuba

The production season is from July 1 to June 30 of the following year.

108000 x 60 kg bags

100000 x 60 kg bags

88000 x 60 kg bags

2013: 107000 x 60 kg bags

101000 x 60 kg bags.

Cuba's coffee exports once played an important role, but they are now insignificant in Cuba's foreign trade. Coffee exports throughout the country are under the unified control of the Cuban Export Authority. By the beginning of this century, 92% of Cuba's coffee production was concentrated in the Sierra Maestra mountains, almost entirely under shade cultivation. The harvest season for coffee is from September to January, with peaks in October and November.

Cuba produces Arabica and Robusta coffee, which is mainly produced by small farmers. Cuba has been exporting organic coffee to Europe and Japan since 2003, and currently has 4000 hectares of organically certified plantations, mainly in the centre of the eastern region, producing about 93 tons at a price 40 per cent higher than regular coffee. According to FAO data, coffee cultivation in Cuba fell from 170000 hectares in 1961 to 28000 hectares in 2013.

Cuban coffee is purchased by the Coffee Export Administration from farmers at a uniform price set by the government, mainly to Japan and France, and in small quantities to Germany, the United Kingdom, Canada and New Zealand.

In Cuba, the average coffee supply per person is two ounces per person for 15 days.

Main origin:

Cuba has three main coffee producers: the BAracoa and Sierra Maestra Mountains in eastern Cuba, slopes and valleys at 1000-2000 feet above sea level, the Escambray Mountains in central Cuba, and Cuba.

Sierra del Rosario of Pinar Del Rio province in the west.

Province

Area

Pinar del R í o

Sierra del Rosario

Santi SP í ritus

Escambray

Santiago de Cuba/Granma

Sierra Maestra

Guant á namo

Sierra Maestra

Variety and grade:

The main varieties of coffee in Cuba are Arabica Typica, Bourbon, red and yellow Caturra, San Ram ó n, Villalobos. The grading of raw coffee beans in Cuba is different from that of other countries in the world, from high to low: Crystal Mountain, Extraturquino, Turquino, Altura, Montana, Cumbre, Serrano superior, Serrano corriente and Caracolillo (oval).