Jamaica Blue Mountain Coffee, Blue Mountain Coffee characteristics, R.S.W Blue Mountain Coffee Manor.

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R.S.W Blue Mountain Manor is located in the mountains of southeastern Jamaica, referring to the 100% Blue Mountain coffee beans produced by its Resource, Sherwood Forest and Whitfield Hall estates.

The height of coffee grown in these three areas is about 700m to 1600 m. The shady clouds that often pervade the mountains are very beneficial to the growth of coffee trees, and all the harvested fruits are concentrated in the Sherwood Forest washing plant for treatment. The treatment plant uses the method of "fermentation" water washing to remove the mucous layer of coffee. The so-called "fermentation" is different from many treatment plants that use a hard brush to forcibly remove the mucous membrane of coffee in order to deal with it quickly. the method of fermentation is to let the raw beans carry out moderate fermentation in a good environment, and then wash them with clean water. The coffee raw beans will absorb the transformed sweetness in the fermentation process, which can make the coffee flavor cleaner and fuller. After washing, give up the machine drying and all these shell beans are sunburned to 11%-13% of the moisture content of the raw beans, and this sun drying process allows the raw beans to undergo another transformation, making the overall aroma of the coffee thicker. Finally, the defective beans are removed by manual selection, making the raw beans complete and beautiful.

In order to protect the reputation and quality of Blue Mountain coffee, all Blue Mountain coffee is sent to the C.I.B Coffee Industry Association warehouse set up by the government for actual sampling and subsequent export. several cup surveyors in the Coffee Industry Association will carry out a series of grading steps such as defective beans, raw bean color interpretation and actual cup testing after receiving anonymous coffee samples.

At present, the grades of Blue Mountain Coffee are No.1, No.2, No3, PB and Triage. The definition of No.1 is that 96% of raw beans must pass through the 17max 18 screen, while the rate of defective beans must not exceed 2%, and the color of raw beans must be green. In the whole grading process, cup testers do not know which manor the samples currently tested are from, and the whole process is very rigorous and careful.

Mr. Willie, who is in charge of quality control, said that Blue Mountain Coffee is most proud of its very strict quality control. From raw bean grading, cup testing to export, the C.I.B Coffee Industry Association is responsible for the hands of others. Through these strict quality control processes, Blue Mountain Coffee can maintain its quality and reputation in the entire coffee industry.