Why is Blue Mountain coffee so expensive? Where is Blue Mountain Coffee expensive?

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In Jamaica, the export of Blue Mountain coffee beans must be certified by coffee shops and certified for export, and must use coffee shops in more than 20 countries around the world to register the Blue Mountain Coffee trademark. It is really called authentic Jamaican Blue Mountain coffee beans. Among them, the Jamaica Coffee Council stipulates that Blue Mountain Coffee will be grown in the legal Blue Mountain Coffee area, which can be regarded as real Jamaican Blue Mountain Coffee, and is authorized to use the registered trademark of Blue Mountain Coffee.

Brewing Blue Mountain Coffee products below 3000 feet is "Alpine Coffee". This bluebud legend has a total height of 7402 feet on the east side of the island in Jamaica. Only at an altitude of 3000ft to 5000ft can a balanced and acidic Blue Mountain Coffee combination be grown. And only this high Blue Mountain Coffee in the Blue Mountain area is considered to be 100% Jamaican Blue Mountain Coffee. Coffee below 3000 feet in height produces alpine coffee, which is authorized to use alpine coffee, which is five times the total alpine coffee, and most of the private land exports of alpine coffee are also sold domestically. As for the blue mountains above 5000 feet above sea level, the jungle is not suitable for growing crops.

According to Jamaican coffee regulations, high-quality coffee fruit must be stripped by finger pressure, and no more than 2% of green or immature coffee fruit must be selected and stored; coffee is not allowed to be stored in metal or plastic containers such as plastic film, fertilizer bags or sealed containers, as it accelerates the fermentation of coffee fruit; avoid storing coffee fruit in water, as water accelerates the splitting of coffee fruit At the same time, the coffee and fruit in the manor should go through the floating program, and should be retested during storage to meet the requirements of the water buoy to ensure that the treatment is completed in the manor; the floating test in the water should follow the principle of random sampling to extract the fruit from a bag or box of coffee; then qualified coffee needs to be stored for 24 hours. Peeled and washed coffee fruit requires 50 gallons of water for every 1.5 cubic feet of coffee fruit. As for the baking, the pressure is greater and the baking is mild, but the baking technology is confidential.