History of Blue Mountain Coffee, introduction to the taste of Blue Mountain Coffee

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History of Blue Mountains

In 1725, Sir Nicholas Sir Nincholas Lawes brought the first blue mountain coffee trees from Martinique to Jamaica and planted them in St. Andrew) region. Today, St. Andrews is still one of the top three producers of Blue Mountain Coffee, with the other two being Portland and St. Thomas) origin. In eight years, Jamaica exported more than 375 tons of pure coffee. In 1932, coffee production reached its peak and more than 15000 tons of coffee was harvested.

By 1948, however, the quality of coffee had declined and Canadian buyers refused to renew their contracts, so the Government of Jamaica established the Coffee Industry Committee (CIB) to save the fate of top coffee, and by 1969 the situation had improved because the use of Japanese loans had improved the quality of production and thus ensured the market. Even in 1969, Japanese coffee drinkers were willing to insure the coffee. By now, this kind of coffee has reached the point of being feverishly loved.

Blue Mountain Coffee is very strictly defined.

It can only be called Blue Mountain if it is purchased and processed centrally by 4 statutory estates certified by the Coffee Industry Council of Jamaica (CIB).

According to CIB standards, only coffee grown above 666m above sea level is called Jamaican Blue Mountain Coffee; otherwise it can only be called Jamaican Alpine Coffee or Jamaican Coffee.

Now Mawei is the largest manor, its barrel is printed with M.B.C.F, and its products are often found in Taiwan.

Because Jamaica Blue Mountain is so famous, there are fake Blue Mountain Coffee on the market, or simply called "Blue Mountain Coffee". It is basically a comprehensive product prepared by the store. there may not be a real Jamaican blue bean in it.

Majesbon Manor (Mavis Bank belongs to Jablum Group)

The secret of the pure taste of Blue Mountain Coffee

Blue Mountain is located in the coffee belt, the highest peak 2256 meters above sea level, is the highest peak in the Caribbean. It has fertile volcanic soil, fresh air, no pollution, humid climate, foggy and rainy all the year round. Coffee grown in this natural environment has the characteristics of all good coffee, not only full-bodied and mellow. and because of the perfect combination of sweet, sour and bitter coffee, there is no bitterness at all, only a moderate and perfect sour taste.

Their coffee trees are on rugged hillsides, and the picking process is so difficult that non-local skilled female workers are simply unable to do it. It is very important to choose the right ripe coffee beans when picking. Immaturity or ripeness will affect the quality of the coffee. The picked coffee beans are shelled on the same day, and then let them ferment for 18 hours. After that, the coffee beans were cleaned and screened. The subsequent process is to dry, which must be carried out on the cement floor or on a thick blanket until the humidity of the coffee beans drops to 12% 14%. And then store it in a special warehouse. Take it out and roast when needed, then grind it into powder. These procedures must be strictly mastered, otherwise, the quality of coffee will be affected.

The best blue mountain coffee beans are NO.1 peaberry, also known as pearl beans, which are carefully selected small round beans and boutique products at an altitude of 2100 meters.

Flavor: the aroma is very full-bodied, with persistent fruit flavors.

Particles: the particles are fuller.

Baking method: medium baking

The caffeine content of Blue Mountain Coffee is very low, which is less than half of that of other coffees, which is in line with the modern concept of health.

The same coffee tree species, whether planted in Hawaii, Kenya, Papua New Guinea or anywhere else with a similar climate, cannot produce the flavor of blue mountain coffee beans.