Flavor description of Coffee beans from Crystal Mountain in Cuba; introduction to the taste of varieties in producing areas

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 Jamaica Blue Mountain Coffee.

In the early 20th century, the number of coffee shops in Havana once exceeded 150, but that number has declined year by year since then, due to a decline in Cuban coffee production and an increase in the proportion of rum and sugar exports. Former Cuban President Fidel Castro unified the coffee industry into state ownership during the 1959 Cuban Revolution and asked the country to increase the cultivation of edible crops. "although coffee production has decreased, consumer demand is on the rise." Fifty years ago, Cuba produced 60, 000 tons of coffee a year, but now that figure has plummeted to 6000 tons. "

Due to declining production, the Cuban government in 1962 rationed 4 ounces of coffee per person per month, resulting in the emergence of alternatives to coffee, such as chickpea coffee. "this is a coffee substitute with a mixture of coffee and roasted chickpea powder so that more people can drink more coffee." Goldenberg said. At the local caf é con ch í charo, the barista made him a cup of hummus coffee with a strong, rough and slightly bitter taste. Because the taste is too bad, the local people are used to adding a lot of sugar to the coffee. Chickpea coffee is very common in local rationing stores. Of course, you can also go to a normal store to buy normal coffee, but given the local people's income of $20 a month, coffee is definitely a luxury for most people. Due to the limited amount of coffee, people in Havana drink coffee from very small cups, and the amount of coffee per cup is very small.