Cuban Crystal Coffee Flavor introduces Cuban Top Coffee beans

Crystal Mountain Coffee is very precious. This is mainly for two reasons. The first reason is the economic sanctions imposed by the United States against Cuba and the non-opening up of Cuban imports. The second reason is that at present, Cuban coffee beans are mostly acquired by the French and Japanese markets, especially Japan, so it is difficult to buy coffee beans directly from Cuba. In spite of this, the status of Cuban coffee in the hearts of global coffee lovers can still be compared with Jamaican Blue Mountain Coffee.

Crystal Mountain Coffee beans are typical island beans with a clean and delicate taste, slightly sour taste, not strong but long-lasting, with sweet fruit aromas. The coffee brewed by it has a rare and perfect taste: it is bitter with aroma and a mellow and smooth taste. It slightly contains wine-like bitterness and a touch of sweetness, and even a hint of tobacco, meticulous and smooth, fresh and elegant. Many flavors are mixed together, and the match is almost perfect.

To brew Crystal Mountain Coffee, it is best to use a hand brew or American coffee maker, the water temperature is below 85 ℃, the match wind cooking method firepower is not too big, the time is not too long. When tasting coffee, because it is mellow, you can put more milk, but less sugar, usually two or three tablespoons (coffee cup spoon) is just right. I believe that its unique taste will impress you. In Cuba, most of the coffee beans are picked by hand. Coffee beans are picked about every half a month during the ripening period. During or after picking, coffee beans are classified and those immature and bad beans are removed to ensure the quality of the coffee. Cubans usually deal with coffee beans in two ways-tanning and washing. Tanning is the simplest, cheapest and most traditional way to treat coffee, which is to let the coffee fruit dry in the sun but not ferment. The general drying time is about four weeks. The washing rule makes the aroma of fruit more into the coffee beans, thus adding a kind of coarse fruit aroma to the coffee.