Cuban Crystal Mountain Coffee Flavor description Grinding degree Variety characteristics Price Taste Manor introduction

The coffee beans selected by Cuban Amber Coffee (Cubita) are Arabica varieties grown in the crystal mountains of Cuba and are known as "unique Caribbean flavor coffee". Coffee beans are picked by hand, refined by water washing, removing defective beans and other impurities to the maximum extent, coupled with the careful roasting of experienced roasters, it is rare for coffee beans to walk on the streets of Havana, Cuba, and you can taste the city through coffee. The coffee culture here is a precious cultural treasure of Cuba. In fact, as early as the beginning of the 20th century, there were more than 150 cafes in Cuba, and although it was later reduced because of two other Cuban business cards-rum and Cuban cigars, Cubans' love of coffee remains the same.

In 1748, coffee was introduced into Cuba from Domiga, 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.

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.

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 to control the roasting process very extremely. it is necessary not only to have a very delicious, full-bodied and slippery coffee flavor, but also to keep the coffee beans from being hot and dry due to overroasting.