How should Jamaica Blue Mountain Coffee be roasted? Introduction of Blue Mountain Blue Jue Coffee Manor in Jamaica

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To really understand the flavor changes and product differences of coffee beans is to understand the production place and growers, different manors with different flavors, or different flavors on different hills of the same manor, and the story behind each coffee bean. that's what Qianjie Coffee wants to know. It can be traced back to which plot of the estate where the beans came from, or which cooperative or which farmer, chasing the flavor of the region. When you go to the coffee producing area and step into the coffee farm, it is possible to know how the trace of coffee, charming flavor and changeable aroma come from.

Lanjue Manor Blue Baron

Located in Central America and the Caribbean, Jamaica sits in a passionate valley at a height of 2000,000ft and relies on a winding and crystal clear river. The manor covers an area of about 140acres, which is where the beautiful Lanjue Manor is located. The soil here is not only fertile, but also combined with the perfect weather to produce high-quality Blue Mountain coffee.

The management of Lanjue Manor belongs to the MINOTT family. The family has a history of 70 years because the members of the family are coffee professionals, so the total area of the manor is growing. 70 acres of the total area of the manor is used to grow coffee. The pristine tropical forest is interspersed with sweet breeze and warm sunshine. Here is the best coffee in the world. The white clouds under the blue sky and the shade of natural trees allow the thick green coffee trees to have time to avoid the destruction of strong sunlight, because the shade provides a natural buffer zone, appropriate growth temperature and good humidity zone. more improve the quality and unique flavor.

Whenever it comes to the harvest time, through trained staff and the use of natural spring water to ferment, in order to maintain the best quality of coffee beans. The sheepskin coffee beans are dried on a tray, then shelled and cup tested to confirm the quality before barrel export.

Arabica Iron pickup (Typica)

Arabica coffee variety Typica is one of the varieties closest to the original species, with a slightly longer bean shape, clean citric acid taste, sweet aftertaste and elegant flavor, but its physique is weak and its resistance to leaf rust is low, so it is not easy to grow and plant, and its yield is low. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika.

Treatment method (Coffee Processes)

It refers to the process of turning ripe red fruits into dried raw beans. Each treatment method has its own advantages and disadvantages, and is affected by the natural environment and demand of the place of origin, so each producing area has its own suitable treatment method.

[washing method] Washed / Wet Processed

After removing the peel and pulp, soak in water in the fermentation tank to ferment, remove the residual pectin mucosa on the inner pericarp, and then rinse with water, which is rich in acidity, one of the conditions of fine coffee.

In Lanjue Manor, when it comes to harvest, it is fermented by trained staff and using natural spring water to maintain the best quality of coffee beans. The sheepskin coffee beans are dried on a tray, then shelled and cup tested to confirm the quality before barrel export.

No.1 Lanjue Manor, Blue Mountain, Jamaica

Jamaica Blue Baron Estate Blue Mountain No.1

Flower and fruit aroma, sucrose sweetness, excellent grapefruit acidity, smooth taste, hazelnut cream, spice aroma, mellow and thick

How to roast to show the better flavor of Jamaican Blue Mountain Coffee?

Qianjie Coffee believes that Blue Mountain Coffee is roasted "thoroughly" from the inside to the outside, and better roasting techniques are used on the basis of roasting to show the flavor of Blue Mountain Coffee.

Caramelization is a link that has the greatest impact on the flavor of coffee. After six to seven minutes of baking, raw beans absorb a lot of heat and start the pyrolysis reaction, resulting in the first explosive sound. Some sugars are converted into carbon dioxide, and water continues to evaporate. New aromatic components gradually develop into the so-called coffee oil. And combine with hundreds of aromatic substances such as nicotinic acid, citric acid, quinic acid, malic acid, acetic acid, caffeine and so on.

Baking curve: furnace temperature to 170 degrees Celsius, throttle set for 1 minute, firepower 140 degrees, throttle unchanged, baking to 5 degrees Celsius 39 degrees 10 ", temperature 153 degrees, bean surface turns yellow, grass smell disappears completely, dehydration is completed, firepower is adjusted to 115 degrees, throttle changes 4".

In the 8th & # 39th minute, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to explosion. at this time, listen clearly to the sound of an explosion point, and start to explode at 8 degrees 39 ". Adjust the firepower to 90 degrees, the throttle is fully open (adjust the firepower to be very careful, not to be so small as to be free of bursting sound), and put the pot at 201.3 degrees.

Qianjie Coffee is recommended to brew Blue Mountain Coffee at a lower water temperature of 86-88 degrees. Use a KONO filter cup to enhance its mellow taste. The entrance is the bitterness of chocolate, caramel sweetness is obvious, with some low acidity.

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