Introduction of non-polluting Cuban Crystal Coffee Flavor Manor at High altitude

Coffee was introduced into Cuba from Dominica in 1748. In Cuba, where the land is fertile and the climate is humid, Rain Water's abundant area has become the most suitable place to grow coffee. After that, coffee began to be grown and developed in Cuba. In the Central Mountains of Cuba, it is the best place to grow Cuban coffee, in which Crystal Mountain coffee is synonymous with top Cuban coffee.

(coffee growers in Cuba)

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Cuba's Top Amber Coffee

The coffee beans selected by Cuban Amber Coffee (Cubita) are Arabica varieties grown in the crystal mountains of Cuba and are known as "unique Caribbean flavor coffee". Coffee beans are picked by hand, washed and refined, removing defective beans and other impurities to the greatest extent, coupled with the careful roasting of experienced roasters, it is rare to have the unique coffee beans in the world.

(Cuba's Top Amber Coffee (Cubita) from Crystal Mountain, Cuba)

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Cuban Coffee Culture in past Life and present Life

Walking on Havana Street in Cuba, you can taste the city through coffee. The coffee culture here is a precious cultural treasure of Cuba. In fact, as early as the beginning of the 20th century, there were more than 150 cafes in Cuba, and although it was later reduced because of two other Cuban business cards-rum and Cuban cigars, Cubans' love of coffee remains the same.

Drinking coffee is indispensable to the life of Cubans.

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"Family Cafe" was born in Cuba

Because of policy and low income, Cubans began to make their own coffee at home. Almost every household has a mocha pot for coffee, which is the most commonly used coffee pot for Cubans. Unable to enjoy the full-bodied espresso in the coffee shop, Cubans try to imitate the taste of espresso with a mocha pot at home. After making the coffee, Cubans will add a spoonful of brown sugar foam to the coffee instead of the coffee fat on the espresso [country introduction]

The planting conditions in Nicaragua are not inferior to those in Central American countries. Coffee with shade at high altitude is grown in a round and balanced taste with less sharp acid. The main unknown factor is war and hurricanes, resulting in the unsustainable operation of a single farm. There is no historical data for raw bean merchants to track and consult farm data, until after 2003, the bad factors leading to coffee quality are removed, and backward traffic is also fully built. Good coffee continues to emerge.

Nicaraguan coffee is grown in fertile volcanic soil, and SHG is the best harvested from 1500 to 2000 meters above sea level. The local climate belongs to alpine terrain, which is surrounded by thick fog all the year round and covers the whole mountain forest, resulting in a low-temperature, humid and humid climate. Years of mating evolution of tree species and insisting on the ancient and time-consuming treatment process retain natural acid and strong aroma. The shaded planting sunshine is uniform, and the coffee fruit grows slowly and indirectly absorbs the moisture caused by the thick fog, so the flavor of coffee beans is lively and changeable, such a good coffee growing environment. Therefore, the coffee bred has the characteristics of slightly sour and moist. After careful taste, the aroma of fruit and chocolate can be vaguely released from the throat, rich mellow and multi-level sweet taste, even with the simplest filter-drop brewing. It can also satisfy the desire of your taste buds, so that drinkers can't help but fall in love with the charming taste.