Cuban Crystal Coffee Flavor and Taste introduction Cuban Fine Coffee Cuban Coffee characteristic Manor
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 the coffee they produce, which has always been carried out in accordance with the washing standards of Arabs, 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 coffee beans from becoming hot due to over-roasting in Cuba. The picking of coffee beans is all done 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 law of washing makes the aroma of fruit more into the coffee beans, thus adding a crude, fruity flavor to coffee. Coffee was introduced to Cuba from Dominica in 1748, and Cuba has grown 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.
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Indonesian civet coffee introduces why civet coffee is more expensive than other coffees.
An Indonesian farm says it can produce 7000 kilograms of Kopi Luwak a year from 240 caged coconut cats. Photo Source: theguardian.com the current Indonesian Kopi Luwak is basically the product of industrial production, the original ecology is almost impossible. Doesn't that sound a little disgusting? That's true. These timid solitary creatures have to be huddled in a cage with their own kind.
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Introduction to the characteristics of Salvadoran coffee in the manor area with volcanic El Salvador coffee flavor
The topography here is mainly mountainous and plateau, with many volcanoes. Savanna climate. The plain area belongs to the tropical rain forest climate and the mountain area belongs to the subtropical forest climate. The average annual temperature is 25-28 ℃, and the annual precipitation is more than 1800 mm in mountainous areas and about 1000 mm in coastal areas. It is rich in water resources, the rivers are short and swift, and the coffee in El Salvador accounts for 40% of the country's exports.
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