How to taste Jamaica Blue Mountain Coffee? Description and benefits of authentic Blue Mountain Coffee Flavor

Before the concept of boutique coffee became popular, even grandparents who did not drink coffee had heard of the name Blue Mountain Coffee, which was far more famous than any other single coffee. However, there are all kinds of fake products with the word "Blue Mountain" on the market, so it is necessary to learn to identify authentic Blue Mountain coffee.

What are the credentials of Zhenzong Blue Mountain Coffee?

As consumers, we can use handmade oak barrels to transport blue mountain raw beans through merchants. Jamaica is the only producing area in the world that uses oak barrels as the carrier of coffee, which is divided into three specifications: 70kg, 30kg and 15kg. Compared with coarse sacks, oak barrels have the advantage of absorbing and releasing internal and external humidity, isolating the aroma of coffee from outflow, maintaining a more stable moisture content of coffee beans and making roasting more stable. Later, the barrel also became one of the signs to identify authentic Blue Mountain Coffee.

In addition, the production and distributors of Blue Mountain Coffee must be licensed by the Jamaican Government and authorized by the Jamaican National Coffee Bureau, and all locally exported Blue Mountain batches are also tested and certified by the coffee shop with its label. Therefore, we can ask the merchant to show the relevant blue mountain certificate to identify whether it is the real blue mountain. The Blue Mountain No. 1 coffee on the front street is produced by Clifton Manor and has a certificate of quality issued by the Jamaican Coffee Bureau, an authorized sales certificate issued by the Blue Mountain Coffee manufacturer, and a certificate of origin of Jamaican Blue Mountain Coffee. Oak barrels containing blue mountain beans are also displayed in the Dongshankou store.

What is CIB?

When it comes to the classification of Blue Mountain Coffee, Qianjie has to introduce CIB, which plays a very important role in the Jamaican coffee industry. The Jamaica Coffee Industry Authority (CIB) was established by the Government of Jamaica in 1952 to authorize the improvement, control and maintenance of the quality and reputation of Jamaican coffee and to regulate the coffee industry through core processes such as licensing, certification and consultation.

According to the area divided by CIB, the forest area growing Blue Mountain Coffee is about 910-1700m above sea level, mainly distributed in St. Thomas (St.Thomas), St. Mary's (St.Mary), St. Andrews (St.Andrew) and Portland (Portland). The blue mountains at high altitude create a unique climate, but the rugged terrain makes it difficult to manage and pick. Every harvest season, the local people will arrange for skilled women who are familiar with the terrain to go up the mountain to pick the ripe coffee fruit by hand. In recent years, less than 15% of blue mountain coffee has been produced, which can be said to be very rare. This is one of the reasons why Blue Mountain Coffee is so expensive.

In the quality control of raw beans, CIB standardizes the cultivation, output and sales of Jamaica Blue Mountain Coffee, thereby improving coffee quality, standardizing coffee production and processing procedures, and coordinating the sale of Blue Mountain Coffee in the market. CIB is the first organization to evaluate the quality of coffee in a scientific and objective way, combining raw bean size, color, evenness, defect rate, water content, and cup performance.

The blue mountain raw beans before export will be packed and sent to the product test, and they are ranked according to the size and the defect rate after treatment, blue mountain 1, blue mountain 2, blue mountain 3, blue mountain round beans. The size of the beans will use a variety of aperture sieves, coffee beans that do not pass through the hole are in line with the specifications used. The top Lanshan No.1 raw bean must meet the specification of more than 17 mesh, the defect rate is less than 3%, the moisture content is about 13%, and the cup test shows rich coffee aroma, smooth, balanced taste, low weak acidity and long-lasting.

In order to ensure that blue mountain coffee beans maintain better quality until roasting and avoid moisture infiltration during transportation, Jamaicans insist on using hand-made buckets as the carrier of blue mountain raw beans. The barrel has also become one of the important symbols of Jamaican Blue Mountain Coffee.

Flavor performance of roasted Lanshan No.1 Coffee

Qianjie received the blue mountain No. 1 raw beans, the particles were uniform and plump, the size was uniform, and the whole was bright blue-green. The front street uses medium-depth baking to maximize the aromas of chocolate and nuts in the Blue Mountains, while retaining soft acidity and sweetness to balance the overall taste.

The freshly roasted blue mountain coffee beans were tested immediately in Qianjie. The dried aromas included nuts, melons and chocolates. After injecting hot water, they smelled oolong tea, caramel, honey and dark chocolate. Taste is rich dark chocolate, baked hazelnut, cream, black sugar, clean and clear flavor, mellow taste, long-lasting aroma. In order to make everyone feel these aromas, the coffee beans shipped in front of the street are made sure that they are freshly roasted within 5 days, and they are just at the best taste stage when they are received.

How to drink authentic Blue Mountain No. 1 coffee?

The authentic Lanshan No. 1 coffee has a dense and full aroma and a rich and varied taste. Qianjie suggests that it is best to taste it in the form of hand-made black coffee. In addition, the variety of Blue Mountain coffee is the ancient Arabica variety, the iron pickup, which is relatively low in caffeine, elegant and pure flavor, and balanced between sweet and sour, which is easy to accept even for first-time coffee drinkers.

The parameters of Qianjie store Chong Bu Lanshan No.1 are as follows:

Filter cup: KONO filter cup

Water temperature: 88 degrees Celsius

Ratio of powder to water: 1:15

Coffee powder: 15g

Grinding degree: EK43s- scale 10.5 (standard screen 20 pass rate 75%)

When brewing bitter coffee beans in the front street, the KONO filter cup will be preferred to highlight the mellow taste of the coffee. The upper part of the KONO filter cup fits the filter paper better. Compared with the v60 filter cup, the way of extracting coffee is mainly immersion extraction, which increases the overall concentration of coffee and increases the alcohol thickness of coffee. Here in the front street, wet the KONO filter cup, and then align it into the filter paper, which can fit better with the filter cup. Pour out the water from the sharing pot and put in 15g coffee powder, steam with 30g water for 30s, then start injecting water around the center in a small flow until 125g, wait for the coffee powder layer to drop to half the position of the filter cup and start to inject the second section with the same method until 225g. The filter cup can be removed after all the dripping is completed.

Blue Mountain No. 1 coffee tastes like dark chocolate, caramel sweetness, soft and elegant acidity, each taste balanced, smooth and mellow, with a very typical Blue Mountain flavor.

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