What's so special about St. Helena Coffee, one of the ten most expensive coffees? St. Helena Coffee by hand

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St. Helena Coffee, once listed as one of the world's top 10 most expensive coffee, was out of stock in Taiwan for two years and finally made a comeback in 2011. The first time Taiwan officially imported St. Helena coffee was in 2006, when the goods came from Napoleon Manor on the island. However, due to the small size of the island, low production, and labor difficulties, the supply was unstable and eventually stopped production. Later, the importer was able to re-import it by cooperating with another manor.

The evaluation of St. Helena Coffee is quite polarized. one group of people think that St. Helena Coffee is completely hyped and can not even be in the top 10 according to the official cup test, but the price is far higher than the top 10. A group of people think that coffee is originally subjective, and people who like it naturally think that it deserves it.

According to the world's ten most expensive coffee recommended by Forbes in 2006: rose Summer Coffee (Hacienda la Esmeralda Geisha), civet Coffee (Kopi Luwak), St. Helena Coffee (Island of St. Helena Coffee), El Injerto, Fazenda Santa Ines, Blue Mountain (Blue Mountain), Los Planes, Kona Coffee (Kona Coffee), Starbucks Rwanda Blue Bourbon, Yauco Selecto Coffee.

St. Helena Coffee dates back to 1733 and was brought into seed cultivation by the British East India Company. At that time, it was difficult to figure out the commercial purpose of bringing coffee. Anyway, it was planted everywhere, and it was as luxuriant as not to take care of it. During this period, Napoleon was exiled to the island after Napoleon's defeat, and this tragic hero added some color to St. Helena's coffee. Napoleon left a famous saying: "Coffee is the only beautiful thing in St. Helena Island!" . After two or three hundred years, an Englishman David R.Henry, who went to visit, restarted the rebirth of coffee on the sacred island, and finally transferred people who like coffee to taste the concept of top class.

There are two simplest reasons why St. Helena coffee tastes good:

■ story: the story is not nonsense, is the result of a pile of accidental history, not to tell you how painstaking planting is, but its pedigree, the times it has experienced, its geography intertwined into a unique process!

■ rarity: a small island, which limits the production of coffee beans, but also forms a kind of protection, isolating the inevitable chemical fertilizer from a large number of planting, and the geographical barrier is more isolated from the ravages of people, pure and natural, ensuring that every bean is so rare!

During a trip to St. Helena in 1986, David R.Henry had a chance to taste coffee from St. Helena Island, which was grown in the garden of the then governor of St. Helena, where Johnathan, a 260-year-old tortoise, also lived.

As David is deeply attracted by St. Helena Coffee and wants to settle down here on the one hand, he is determined to devote himself to promoting St. Helena Coffee.

Over the next eight years, David studied the feasibility of growing and selling coffee on St. Helena Island to assess the possibility of setting up a company.

But the most important step at that time was that Britain's status in global coffee had to be revised. At that time, Britain was only an importer of coffee and had to be revised to an exporter + importer in order for St. Helena coffee to be successfully promoted to the market.

Qianjie coffee is recommended to brew with 89-90 degrees water, the time is about two minutes. The lively citrus acidity in the entrance is charming, the gum is rich and mellow, so that the whole throat is full of sweetness, and every breath echoes with ethereal fragrance.

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