The characteristics of Jamaican Blue Mountain Coffee Why does Blue Mountain Coffee produce so little?

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Blue Mountain is located in the coffee belt between 25 degrees north latitude and 25 degrees south latitude. Most of the blue mountain mountains are more than 1800 meters above sea level. There are fertile new volcanic soil ​​ soil, which is rainy all the year round and has a large temperature difference between day and night. The most important thing is that the climate here is unique! Almost every afternoon, clouds cover the top of the mountain, which not only shades the coffee trees naturally, but also brings abundant water vapor, which makes the taste and aroma of Blue Mountain coffee outstanding.

The island of Jamaica is the highest mountain in the Caribbean. The distant mountains are shrouded in a faint blue atmosphere because of the refraction of the azure sea.

Five hundred years ago, when Columbus passed by, he commented that this was the quietest island in the world he had never seen.

The quality standard of 100% certified Jamaican Blue Mountain Coffee is irreplaceable with any other coffee, as strict and precise regulations make one of the most special coffees in the world. Growing in a precise geographical location at high altitude and under certain conditions, these coffee beans are certified by Jamaica as 100% pure blue mountain coffee beans. Due to the increase of production space, the number of coffee produced is limited, coupled with its unique taste and characteristics, the demand is extremely high, and the caffeine content is low, about half or less than that of other varieties.

Blue Mountain Coffee is a coffee bean brand grown in a limited area of the Blue Mountain Mountains of Jamaica at an altitude of 800-1200 meters. It usually grows on steep slopes, sometimes as high as 60 degrees and requires manual mining. It is characterized by its high aroma and delicate taste. Because of its high aroma, it is often mixed with other raw beans and more than 80% of it is exported to Japan.

Blue Mountain Coffee itself has a thick and well-balanced taste, slightly acidic and obvious sweetness, no bitterness at all.

Because it is only planted in limited areas, the harvest is very low. The output of raw beans in 2014 was about 875 metric tons. From July 2013 to July 2014, the amount of raw beans exported by Jamaica to Japan was 283 tons, plus 440 metric tons. The total is 723 tons. After baking, 578 tons of ripe beans will be produced. Taking 15 grams as a cup, about 38.56 million cups, the average person in Japan drinks less than one cup of Blue Mountain coffee in a year. In fact, Blue Mountain coffee beans are the same as other coffee beans grown in Jamaica, but because they are cultivated in a harsh environment and screened through strict inspection, they produce a very meticulous taste. In 1953, the Jamaican government drew a clear line between the Blue Mountains and other areas in accordance with the law, stipulating that the name of Blue Mountain Coffee should not be used for coffee in areas other than the Blue Mountains. Only coffee made in selected areas of the Blue Mountains can be called "Blue Mountain Coffee".

The origin of the barrel:

Of all the coffee, only Blue Mountain is barreled, and other coffee exits are in sacks. It is said that from the mid-18th century, flour shipped from England to Jamaica during the British colonial period was recycled in empty buckets and used to transport coffee and rum. The buckets used today are all wood from temperate forests in the United States. the advantage of buckets is to absorb and release internal and external humidity without much change, which can alleviate sudden temperature changes in the process of transportation. Another barrel sealed off coffee aroma, can maintain the best coffee quality, but the additional cost will be higher.

How to make blue mountain coffee by hand?

Prepare 15g powder, water temperature 88 degrees, grinding degree BG 5R (Chinese standard 20 sieve, 60% pass rate), water powder ratio close to 1:15

Technique: first steam with 30g water, the steaming time is 30s, pour water against the flour, the first water injection to 120g cut off water, when the water level drops 1 inch 3-1 / 2, then the second water injection, water injection to 225g stop, cooking time is controlled at about 2 minutes 05 seconds.

Flavor: the taste of Blue Mountain is very clean, very mild, sweet chocolate, very mellow. The taste is full-bodied and mellow. the sweet, sour and bitter taste of the coffee is perfect, with no bitterness at all, only a moderate and perfect sour taste and a long fruity taste. Kono, kalita fan-shaped, cake cup cooking, the concentration is increased, the taste is solid, thick and strong, while the V60 filter cup boils, refreshing and sweet taste, sugar sweetness, the end will have nuts, high concentration of dark chocolate aftertaste and back sweet.

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