Coffee was introduced to Cuba in 1748 by Don Jose Gelabert who brought some coffee seeds from the neighbouring island of Martinique. However, it was really the Haitian slave revolution at the end of the 18th century that caused French planters to migrate to the eastern part of Cuba. By the beginning of the 19th century, Cuba had become one of the world’s largest coffee exporters.
The Crystal Mountain region, located at over 800 meters in the Escambray mountain range, has long been the premier coffee origin inside Cuba. The soil is rich in mica and quartz crystals, hence the name “Crystal Mountain”. This special soil, combined with a steady mild climate and frequent rains, form an ideal microclimate for growing this outstanding coffee.
These fully-washed arabica beans are primarily sun-dried and are characterized by a highly intense aroma with an elegant and delicate sweetness.