How to drink Cuban coffee beans Cuban coffee powder What are the characteristics of Cuban coffee

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Cuba is familiar with distant countries, familiar with the Cuban baseball team often win baseball world championships at all levels, 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, Cuban coffee is best produced in the Central Mountains region (Escambray), the Central Mountains area in addition to coffee there is quartz? Crystal and other precious minerals are produced, so the Central Mountain 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 clean and delicate taste, slightly sour not strong but long-lasting, with a sweet fruit flavor in the finish.

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.

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 whole 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.

Cuban small crystal, the color of raw coffee beans is more yellow, the beans are slightly smaller than those in the Caribbean, the natural washing method is adopted, and the coffee beans are dried by the sun in the latter section, with fewer defective beans and empty shell beans, and the moisture content of coffee beans is high.

Shallow roasting City (fragrance): when injected with water, coffee powder and hot water produce a strong sweetness of honey, soft taste with a little mint 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.