Cuba | Tujino Crystal Mountain Crystal Mountain Island Coffee Iron Card flavor?

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Cuba | Tujino Crystal Mountain Crystal Mountain Island Coffee Iron Card Variety Flavor | ETL, TL, AL Classification?

Cuba, located in the Caribbean, is an island country under communist rule, and its capital is Havana. Cuba is famous not only for its snow-white beaches and cigar tobacco, but also for its excellent coffee. Cuba has a long history of growing coffee, and Jos é Antonio Gelabert introduced the first coffee factory to Cuba in 1748. In 1791, when slavery was abolished during the Haitian revolution, French colonists fled to Cuba, bringing better methods of coffee production to Cuba. Before the era of Castro, Cuba's coffee industry boomed, and coffee beans were once Cuba's number one export, with more "sugar" than life's necessities. In the mid-1950s, Cuba exported more than 20000 metric tons (22046 short tons) of coffee beans a year, all of which were sold at high prices, with most of the coffee exported to Europe, especially the Netherlands and Germany. In the late 19th century, the price of local coffee plummeted because of government policies and the chaos of the international political situation, so farmers turned to plant other crops.

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 meters 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.

The best coffee in Cuba (Cuba) is Turquino or Extra Turquino. Tujino is a coffee grade, not a place name, just like Blue Mountain. This coffee has a pure flavor and moderate granules, and because it is grown at lower elevations, its acidity is lower than that of many coffees grown in Central America. 、

According to the size of coffee beans, the grades are divided into ETL (Super), TL (Intermediate) and AL (ordinary). The coffee beans made in Cuba are rich in texture and have a strong smoky taste, so they are most suitable for mixed use.

Cuban Crystal Mountain Coffee is a typical island bean, taste clean, delicate, slightly sour but not exciting taste, with a special sweet flavor, very charming.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.