Cuban Crystal Mountain Coffee beans

Cubans drink coffee culture brought by French immigrants, early coffee has been popular in Cuban upper-class society, but why coffee production is still not much? The main reason for urbanization is that the transportation in the mountain area is inconvenient, the children have a long way to go to school, and the resources on the mountain are not as abundant as in the city, so people leave the mountain area to move to the city, so there is a large loss of farmers in the mountain area. Such a situation is just like the loss of young and middle-aged people in the mountainous or rural areas of Taiwan. So the output of coffee beans has not been high. Later, in response to international demand, farmers could have the right to use the land to encourage them to come back and grow it, so that Cuban coffee could increase production. But at present, Cuban coffee beans are still not common? The first reason is that the United States economic sanctions against Cuba, do not open the import of Cuban materials, of course, the United States boutique coffee website will not introduce too much about Cuban coffee. The second reason is that at present, Cuban coffee beans are mostly acquired by the French and Japanese markets, especially Japan, so it is very difficult to buy coffee beans directly from Cuba. Today, everyone drinks Crystal Mountain, which Osher airlifted to Taiwan from Japan on January 10 this year.

Producing area: Escambray mountain area in central Cuba.

Grades: Cuban coffee is divided into 9 grades, and Crystal mountain is the highest.

Palate: sweet and refreshing, the aroma reaches the nasal cavity, the acidity is delicate, the taste is round and viscous.

It is recommended to brew: the water temperature of hand or American coffee machine is below 85 ℃, the firepower of wind cooking method is not too big, and the time is not too long.