The flavor and taste of Cuban crystal coffee introduces the characteristics of Cuban coffee beans.

Crystal mountain coffee is very precious. There are two main reasons for this. The first reason is the economic sanctions imposed by the United States against Cuba, which do not allow Cuba to import goods. The second reason is that Cuban coffee beans are currently mostly bought by French and Japanese markets, especially Japan, so it is difficult to buy coffee beans directly from Cuba today. Despite this, Cuban coffee is still comparable to Jamaica Blue Mountain coffee in the hearts of coffee lovers around the world.

Crystal Mountain coffee beans are typical island beans, taste clean and delicate, slightly sour, not strong but very persistent, and with sweet melon fragrance. The coffee brewed from it has a rare and perfect taste: bitter with aroma, rich and smooth taste. It has a slightly wine-like bitterness and a hint of sweetness, and even a hint of smoke, fine and smooth, refreshing and elegant. Many flavors mixed together and matched almost perfectly.

To brew Crystal Mountain coffee, it is best to use a hand-brewed or American coffee machine, the water temperature is below 85 ° C, the fire is not too large, and the time is not too long. When tasting coffee, because it is more fragrant, so you can put more milk, but less sugar, usually two or three spoons (coffee cup spoons) is just right. You will be impressed by its unique taste. In Cuba, coffee beans are mostly picked by hand. During the ripening period of coffee beans, they are picked about once every half month. During or after picking, coffee beans are sorted to eliminate immature and bad beans to ensure coffee quality. Cubans usually treat coffee beans in two ways--sun and water. Solarization is the simplest, cheapest, and most traditional way to treat coffee. It involves drying the coffee fruit in the sun, but not fermenting it. The average drying time is about four weeks. The washing law allows the aroma of fruit to enter the coffee beans more, thus adding a coarse mineral fruit aroma to coffee. In 1748, coffee was introduced to Cuba by Domica, and coffee cultivation began in Cuba. The fertile soil, humid climate and abundant rainfall in Cuba make it a natural treasure for coffee cultivation. Suitable natural conditions provide a favorable natural environment for the growth of coffee trees, where coffee is well planted and developed. In Cuba, coffee cultivation is regulated by the State. Cuba's best coffee-growing areas are located in the Central Mountains. Because this area is not only planted with coffee, but also produces precious minerals such as quartz and crystal, it is also known as Crystal Mountain. Currently, Crystal Mountain Coffee is synonymous with premium Cuban coffee. Crystal Mountain Coffee is characterized by its large size and bright green color