Cuban Cigars: The Rolling Process and Gathering the Crop
In 1492, Christopher Columbus discovered the island now known as Cuba. Along with the discovery of Cuba, Columbus also discovered tobacco. Since that time, Cuba has developed the reputation as having the finest tobacco and finest cigars in the world. The following article will discuss how the crop is raised and harvested. Furthermore, the art of cigar rolling will be discussed in detail.
What makes Cuban tobacco the world's finest tobacco? The answer lies in Cuba's climate and in the uniquely composed fertile fields in which the tobacco is raised. Cuba has a topical climate; this, combined with a temperature that is tempered by trade winds makes the island quite tobacco friendly. Cuba's fields, in which the tobacco is grown, have a unique composition that gives Cuban tobacco its own distinct and unmatched color and flavor.
The tobacco crop goes through a long and tedious process before it is ultimately ready to become a Cuban Cigar. The first step in the process is to prepare the beds for the tobacco seedlings. After the beds are made, the tobacco seeds are planted. The next step involves topping the plants and removing the suckers. This is done to increase the vitality of the plants. After about 2 ½ to 3 months, the plant reaches maturity and is then harvested. The tobacco crop is harvested leaf by leaf.
After the tobacco crop is harvested, the next step is to cure the crop. Curing is done in a very methodical manner. First, the tobacco leaves are strung together with a cotton thread. They are then hung out to dry for a few months. They are then considered cured. After "curing" the leaves, the plant goes through a series of natural fermentation steps. The tobacco at this stage is graded according to size and quality. The leaves at this point are ready to be wrapped and rolled into cigars. Before this is to occur however, the tobacco leaves are arranged according to thickness and length to match the type of cigar that is to be produced.
The process of rolling a cigar is a very detailed and meticulous one. Cigar rolling requires expertise and care. Interestingly, the tools used to roll cigars have also remained virtually unchanged for generations. A small wooden board is needed, along with a semi-circular blade, and a small container of clear purified rubber resin, which is used to shape and seal off the ends of the cigar.
The average temperature sits at 25°C. Naturally, the weather varies according to season; the dry season runs from November to April, and brings a welcome relief from the humid summer months of May to October, when humidity levels can reach 90-95%. This is also the monsoon season; the coast of Cuba lies in the path of hurricanes, and winds of over 200 km/h are therefore to be expected. In the south east of the island, temperatures reach 1 to 2 °C higher than in the west" (Sprachcaffe). Because of the climate in Cuba, there are many different species of plants and animals. Cuba is actually considered to be free of any dangerous snake. Some animals include: the Prehensile Tail Hutia, the Cuban Solendon, and the Indian Mongoose (Havana-Guide). Plants and crops of Cuba include: sugar cane, tobacco, palm trees, the ceibon tree, and the palmita de sierra. Some of these plants cannot be found anywhere else in the world
The Cuban style of cooking is simple in concept but complex in flavor. Much Cuban food owes its heritage and tradition from Africa and neighboring, Caribbean cultures. However, there are two distinctive styles of cooking: "the classic" whose techniques and ingredients have been in use for a long time across the island, and "the new," labeled nuevo Cubano, which adds a variety of herbs and spices from other cuisine and emphasizes presentation. For example, the province of Oriente, in eastern Cuba, is well known for its contribution of spicier and more robust dishes to the cuisine of the island due to the influx of Haitian and Jamaican immigrants to the island beginning in the 1790's. In the states, Cubans, too, have opted to choose hot peppers, like blazing scotchbonnets and serranos, to prepare recipes such as black bean salsa.
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