Three RSW estates in Blue Mountain, Jamaica RSW Manor Blue Mountain Coffee Flavor description

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RSW Manor is composed of three manors: Resource, Sherwood Forest and Whitfield Hall, all of which are members of Blue Mountain Manor Coffee, and all were established before 1800. the coffee cherries picked by the three estates were concentrated in the treatment plant of Sherwood Forest Manor, peeled, washed and fermented, sun-dried and stored with shelled beans, accounting for only 1% of the output of blue mountain beans.

Resource Manor is located in Yallahs Valley, Alesi Valley, about an hour and a half drive from the capital Kingston Kingston. Resource is owned by Longford Cecil Langford. The coffee planting area has expanded from 4 hectares 40 years ago to 12 hectares now. In the past, Resource had its own peeling equipment and sun drying field, but now coffee berries are moved to Sherwood. Coffee is grown on a hillside about 1200 meters above sea level northwest of the Blue Mountains. to the north of the coffee farm, there is an inexhaustible stream for irrigation. Usually only four regular employees take care of the coffee trees, but 60 additional temporary staff are hired to help pick coffee cherries during the harvest season from November to May. At present, Cecil's son Gordon Langford has taken over the responsibility of the estate.

Sherwood Forest, with 400 hectares of coffee farms ranging from 800m to 1680 m above sea level, is one of the largest traditional estates in the Blue Mountains and has been growing coffee since the end of the 18th century. Most Sherwood coffee trees grow best in shaded valleys with fertile soil and plenty of sunshine. The best coffee park in Sherwood is Big Level. This spectacular slope is about 1300 meters above sea level. The area of 40 hectares is the largest coffee garden in the Blue Mountain area at high altitude. The fertile volcanic soil brings fertile nutrients and is shrouded in clouds. It is the best coffee growing place in the Blue Mountain area. Originally, Sherwood helped many Blue Mountain Coffee Manors such as Arntully, Radnor, Brook Lodge, Minto, Epping Farm and Abbey Green to treat coffee berries, but at present, only full-time post-processing is done for RSW Manor Group.

Whitfield Hall Farm is located about 1250 meters above sea level in the central area of the Blue Mountains. There is also a hotel here, which is the last overnight place to climb to the top of Portland Gap and Blue Mountain Peak. Whitfield Hall, founded by William Whitfield in 1776, originally had its own dry and wet treatment plant, but it was destroyed by the great flood in 1909. In its heyday, the coffee planting area reached 120 hectares. More than 60 years ago, Allgrove Family took over the management. At present, there are only 16 hectares around the main building Great House. Although the planting area is reduced, the yield is actually similar to that in the heyday. This is the result of many improvements in planting technology and management system and more attention to various details. Great House, the main house of Whitfield Hall, not only operates a hotel, but also provides tour guides around the RSW Manor Group, which can give visitors a deeper understanding of the beauty of the Blue Mountains.

After receiving Resource, Whitfield Hall and our own coffee cherries, Sherwood will initially screen, remove the unripe and overripe coffee cherries and peel them within 12 hours, then implement the traditional washing fermentation, and then move the cement platform for sun drying. After a long time and slow sun drying, the coffee flavor will be strengthened! When the patchment moisture content of shelled coffee beans is reduced to 11% 13%, the bags are placed in the warehouse, the temperature of the warehouse is controlled at 24025 degrees Celsius, and the humidity is controlled by a dehumidifier, and the flavor is stable for two to three months before shipment. When customers place orders, they shell at low temperature, polish, blow off silver dust, and manually screen defective beans such as broken beans, abnormal color, mold infection, etc., each skilled worker can only select about 75 pounds of raw beans a day. Each workstation transports raw coffee beans in wooden pots to avoid fragmentation or other process defects, and then sealed in unique barrel packaging from the Blue Mountains of Jamaica. The Jamaican coffee shop Coffee Industry Board of Jamaica (CIB) Regulatory Section will check whether the flavor of each batch of coffee meets the standard before being exported by air.

The dry aroma of this batch of coffee is hazelnut and brown sugar sweet, as well as the freshness and coolness of forage grass, while the wet aroma is soft sweet orange and cherry sweet and sour, the sweet feeling is soft to sweet, the taste of honey and forage is very fresh, the soft sour and sweet of citrus and sweet peach is a little bit nice, the clean and delicate taste is typical of Blue Mountain, and the medium-baked caramel chocolate is full-bodied. Sweet spices and raisins have a long-lasting sweetness, pine wood fragrance with smooth and smooth feel, balanced structure, elegant and smooth taste.