Cuba Crystal Mountain Coffee Bean Roasting Area Flavor Introduction

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Cuban small crystal, the color of raw coffee beans is yellow, the beans are slightly smaller than those in the Caribbean, the natural washing method, the latter part of the sun-dried coffee beans, less defective beans and empty shell beans, high moisture content consistency of coffee beans.

Shallow roasting City (fragrance): when injected with water, coffee powder and hot water produce a strong sweetness of honey, soft taste with a little peppermint refreshing, wheat aroma will not feel uncomfortable (Kaka), coffee aftertaste in the middle of the tongue like mint gum across the refreshing, this is a good sour coffee without killing breath.

Due to the slightly lower moisture content of coffee beans (between Brazilian beans and East African beans), the bean body is softer, and the taste of esterification into deeper baked milk is very smooth and soft.

Re-baking (general C): the pure sweetness of wheat, the sweet and sour taste of blueberry jam is only found slightly, it may also be masked by the strong aroma of brown sugar water, and the aftertaste is a very long-lasting sweetness of melons and fruits in your mouth.

Cuba is familiar with and distant countries, familiar with the Cuban baseball team often win all levels of baseball world championships, far away is Cuba on the other side of the world in the beautiful Caribbean, coffee and other Cuban industries are state production and management, the best production of Cuban coffee for the Central Mountains region (Escambray), the Central Mountains area in addition to coffee there are quartz crystals and other precious minerals So the Central Mountains region (Escambray) is also known as Crystal Mountain. The production of Cuban Crystal Mountain coffee is rarely monopolized by Japan's Meiwa and France's Cafe Legal Coffee Company. Cuban Crystal Mountain coffee is a typical island bean with a slightly sour but long-lasting taste and a sweet melon and fruit flavor.

Where is Crystal Mountain?

"Crystal Mountain" is not the name of Cuba's producing area. "Crystal Mountain" is the highest grade of coffee in the Cuban official coffee association classification system. The Cuban Coffee Association classifies coffee beans into nine grades according to particle size and flavor, with the highest being Crystal Mountain, Extra turquino, Turquino, Altura, Montana, Cumbre, Serrano superior, Serrano Corriente and Caracolillo.

At present, most coffee farms in Cuba are state-owned, but in 1990 the government released part of the land for coffee farmers to grow, but coffee production is still less than in previous years, Crystal Mountain production is very small, and coastal areas are hit by hurricanes from time to time, resulting in a shortage of supplies. Cuban coffee is mainly sold to Japan and France, while Japan almost monopolizes the highest quality Crystal Mountain Crystal Mountain, so it is rare to get high-quality Cuban coffee.

The planting area of Cuban coffee is divided into three parts, which are planted on the slopes and valleys above sea level from 1000 to 2000 meters above sea level, with the largest proportion of Santiago de Cuba and Granma in the east accounting for 70% of the country, followed by the central villa Clara and Sancti Spiritus accounting for 20%, and the western Pinar del Rio accounting for 10%. These areas provide a quite comfortable growing environment for coffee beans, with an average temperature of 21 degrees in winter and 25 degrees in summer. The rainfall is moderate, the humidity is evenly distributed all the year round, and the soil is deep and fertile. All planted Arabica (Arabica) varieties, to Tibica (Typica). In 2000, the United Nations Educational, Scientific and Cultural Organization (UNESCO) listed two coffee producing areas, Santiago and Guantanamo, as World Heritage sites.