How much is Blue Mountain Coffee 100g? Jamaica Blue Mountain Coffee R.S.W. What coffee does it contain?

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How much is the authentic Blue Mountain coffee 100g? What coffee estates are included in Jamaica Blue Mountain Coffee R.S.W? How to tell the true blue mountain from the false one?

R.S.W Blue Mountain Manor is located in the mountains of southeastern Jamaica. R.S.W refers 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. Sherwood Forest treatment plant uses "fermentation" water washing method to remove the mucous layer of coffee. The so-called "fermentation" is different from many treatment plants that use a hard brush to remove the mucous membrane of coffee for rapid treatment. The method of fermentation is to let raw beans carry out moderate fermentation in a good environment, and then wash them off with clean water. Coffee raw beans will absorb transformed sweetness in the fermentation process. It can make the coffee taste cleaner and fuller.

After washing, all the shell beans are dried in the sun, and the moisture content of the raw beans is sunburned to 11%, 13%, and this sun drying process allows the raw beans to undergo another transformation, so that the overall aroma of the coffee is 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 warehouse of C.I.B Coffee Industry Association established by the government for actual sampling and subsequent export. several cup surveyors in C.I.B 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 Bean and Triage. The definition of No.1 is that 96% of the raw beans must pass through the 17max 18 screen, while the rate of defective beans must not exceed 2%, and the color of the raw beans must be green. In the whole grading process, the cup tester does not know which estate the samples currently tested are from. The whole process is very rigorous and careful. Mr. Willie, who is in charge of quality control, said Blue Mountain Coffee is most proud of its very strict quality control. From the grading of raw beans, cup testing to export, the C.I.B Coffee Industry Association is responsible for the hands of others.

Only through these strict quality control processes can we maintain the quality and reputation of Blue Mountain Coffee in the entire coffee industry.

Front Street New season Jamaica Blue Mountain Coffee beans authentic BlueMount Blue Mountain NO.1 100g fresh coffee 100g 158g

Shallow baking: there are aromas of apple, lemon, jasmine and roses, elegant and full-bodied coffee, a little distinct in the soft acidity of the fruit, and the distinct acidity is transformed into a soft sweetness with distinct layers. there is a pleasant and comfortable sense of leisure, not too full-bodied, moderate mellow, moderate oil texture, smooth and smooth throat, all the flavors are perfectly balanced.

Medium and deep roasting: there is a hint of creamy, walnut, chestnut and nutty aromas in the coffee, if there is some bitter sweetness in the acidity, moderate richness and mellowness, smooth and smooth. After tasting, you can feel that in addition to the above feeling, this coffee also has several essential characteristics of the top coffee, the cleanliness of the spring water on the top of the mountain, and the natural sweet, delicate and smooth taste.

How to tell the difference between Jamaica Blue Mountain Coffee:

1. Country of origin; Blue Mountain Coffee is produced in Jamaica and sometimes appears on the market.

But it is not made in Jamaica, so we need to pay attention to it.

two。 Blue Mountain BLEND Coffee; BLEND means to mix, the standard is 30% Blue Mountain Coffee.

Some bags are marked with Blue Mountain Coffee in large fonts and BLEND in small fonts in inconspicuous places.

In fact, there are only a small amount of blue mountain beans, which is different from pure Jamaican blue mountain coffee in flavor and taste price.

3. The distinction between the Blue Mountains of Jamaica

(1) the "grade" of coffee in Jamaica

Blue Mountain Coffee can only be called Blue Mountain Coffee if it is located in a specific producing area at an altitude of 800m-not more than 1500 m.

The coffee produced in the alpine area at an altitude of 500m-1000 m is called alpine coffee.

The coffee produced at 300-500 meters above sea level is called Jamaican coffee.

(2) "Grade" of Jamaican Blue Mountain Coffee

Jamaican blue coffee is divided into four grades: NO1,NO2,NO3,NO4. The price of NO1 is much higher.

(3) NO1 quality inspection standard

The particle size of coffee beans is 17-19.

The mixing rate of mixed beans is less than 3%.

The moisture content is 10-12.5%.

It needs to be evaluated by at least three national first-class qualified inspectors on the six flavors of baking, aroma, bitterness, mellow, sour, aftertaste and peculiar taste.

Due to the very stringent requirements, only 30% of Blue Mountain Coffee can meet the NO1 quality standards.

4. Japan and Blue Mountain Coffee

In 1969, when Jamaica's Blue Mountain Coffee was affected by the hurricane, when its production was in trouble, it received great assistance from Japanese companies, so it signed a contract to provide 90% of its annual output to the Japanese market.

Qianjie recommended cooking:

Filter cup: KONO filter cup

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking method: the ratio of water to flour is 1:14, 17g powder, 25g water for the first time, steaming for 30s, and 238g water for the second time. The extraction time is about 2:30 seconds.

Analysis: there are not many ribs at the bottom of the Kono cup, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, which can make water and coffee powder have longer contact soaking time in the filter cup and ensure the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.

Flavor: well balanced, clean, thick and solid on the palate, with a long dark chocolate finish.