The flavor and taste characteristics of Cuban crystal coffee introduce the origin of Cuban coffee

Cuba is like a crocodile crouching in the Caribbean, her tail brushing right on the Tropic of Cancer. Cubans have always been known for their enthusiasm, but they are also very sincere and stubborn. The same is true of their coffee, which has always been carried out in accordance with Arab coffee washing standards, and they have always followed their unique traditional methods of making coffee, extremely extreme control of the roasting process, not only to have a very delicious, full-bodied and slippery coffee flavor, but also to keep the coffee beans from being overroasted and Cuba is like a crocodile crouching in the Caribbean. Her tail just brushed against the Tropic of Cancer. Cubans have always been known for their enthusiasm, but they are also very sincere and stubborn. The same is true of their coffee, which has always been carried out in accordance with the washing standards of Arab coffee, and they have always followed its unique traditional practice to control the roasting process at extreme extremes, not only to have a very delicious, full-bodied and slippery coffee flavor, but also to keep the coffee beans from being overroasted and causing dryness and heat in 1748, coffee was introduced into Cuba from Dominica, and Cuba began to grow coffee ever since. With fertile land, humid climate and abundant Rain Water, Cuba can be called a natural treasure land for coffee cultivation. The suitable natural conditions provide a favorable natural environment for the growth of coffee trees, and coffee is well planted and developed here. In Cuba, the cultivation of coffee is regulated by the state. The best coffee growing area in Cuba is located in the Central Mountains. Because this area not only grows coffee, but also produces quartz, crystal and other precious minerals, it is also known as Crystal Mountain. At present, Crystal Mountain Coffee is synonymous with top Cuban coffee.