The taste of Cuban crystal coffee is clean and meticulous. The characteristics of the manor area introduce Cuban boutique coffee.

Producing area: Escambray mountain area in central Cuba.

Grades: Cuban coffee is divided into 9 grades, and Crystal mountain is the highest.

Taste: sweet and refreshing, the aroma reaches the nasal cavity, the acidity is delicate, the taste is round and viscous, the Cubans drink coffee culture is brought into by French immigrants, early coffee has been popular in Cuban upper-class society, but why coffee production is still not much? The main reason for urbanization is that the transportation in the mountain area is inconvenient, the children have a long way to go to school, and the resources on the mountain are not as abundant as in the city, so people leave the mountain area to move to the city, so there is a large loss of farmers in the mountain area. So the output of coffee beans has not been high. Later, in response to international demand, farmers could have the right to use the land to encourage them to come back and grow it, so that Cuban coffee could increase production. But at present, Cuban coffee beans are still not common? The first reason is that the United States economic sanctions against Cuba, do not open the import of Cuban materials, of course, the United States boutique coffee website will not introduce too much about Cuban coffee. 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 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 the fruit more into the coffee beans, thus adding a coarse fruit aroma to the coffee.

At present, 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 its unique taste will leave a deep impression on you.