The story of the variety of Lanshan No. 1 coffee introduces the quality, taste and flavor price of authentic Blue Mountain coffee.

There are three varieties of Jamaican coffee: Jamaican Blue Mountain Coffee (Jamaica Blue Mountain Coffee), Alpine Coffee (Jamaica High Mountain Supreme Coffee Beans) and Jamaican Coffee (Jamaica Prime Coffee Beans). Among them, Blue Mountain Coffee and Alpine Coffee are each divided into four grades. From top to bottom in terms of quality, NO.1, NO.2, NO.3 and PB,PB are round beans. According to CIB standards, only coffee grown above 666m above sea level is called Jamaican Blue Mountain Coffee, while coffee grown in Jamaica's Blue Mountain area below 666m is called Alpine Coffee, and coffee grown outside the Blue Mountains is called Jamaican Coffee. It turns out that people in the coffee industry in China generally have a wrong understanding that only coffee grown in the Blue Mountains above 1800 meters above sea level can be called Blue Mountain Coffee. In fact, there is only one manor on the top of the Blue Mountains above 1800, that is, Amber, which is of Chinese descent. The owner of the manor is surnamed Lyn (Lin). Originally from Guangdong, China, the manor has a land area of only 30 hectares and its output is very small. Blue Mountain Coffee is mainly distributed in 5 mountainous areas such as John Crow,St.John's Peak,Mossman's Peak,High Peak,Blue Mountian Peak in the Blue Mountains.

Jamaica Blue Mountain Coffee is a Typica with low quantity and good quality, which belongs to the best variety in Arabica. The annual harvest time is from June to November. Generally, hand picking is used. After picking, it goes through the processes of washing, peeling, fermentation, dehydration, sun drying, shelling and baking in order to get a high quality ripe blue mountain coffee beans. In the process of raw bean processing, there are special personnel responsible for quality supervision in each step. For the very precious Blue Mountain Coffee, the packing and transportation mode adopted by the Jamaican government is also different. Unlike other coffees, Blue Mountain Coffee is not packed and transported in cloth bags at 60kg / bag, but in wooden barrels at the standard of 70kg / barrel. Jamaica is also the last country to still transport coffee in traditional wooden barrels. Jamaican Blue Mountain coffee beans must obtain a certificate of quality recognition issued by the Jamaican Coffee Industry Committee, which is the only body in Jamaica authorized to issue such a certificate. And each batch of export will have special quality supervision experts responsible for sampling, baking, grinding and brewing coffee, and finally make a judgment on whether to meet the standard.

The Jamaica Coffee Industry Authority stipulates that the defect rate of raw beans exported should not be higher than 3%, the moisture content should be maintained at about 13%, and the roasted bean yield of Blue Mountain Coffee is generally maintained at 83%. According to the raw bean-shaped size of Blue Mountain Coffee, the blue mountain coffee with more than 17 mesh is NO.1,16 and above is NO.2,15 and above is NO.3. Therefore, the NO.1 fresh raw beans of Jamaica Blue Mountain Coffee, which we usually see, are dark green, waxy, smooth, plump and round, like emeralds from Central America. And cooked beans, each batch of export, will pass the CIB quality control manager cup test after qualified can be released from customs, otherwise it will be returned or destroyed.