Caffeine content of Blue Mountain Coffee does hand-made Blue Mountain Coffee taste bitter?

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Blue Mountain Coffee: Blue Mountain Coffee, which is divided into four grades below Blue Mountain Coffee and Alpine Coffee. From the top to the bottom of the quality points are: NO.1, NO.2, NO.3 and PB, PB is round beans. According to CIB standards, only coffee grown above 666 meters above sea level is called Jamaica Blue Mountain Coffee. Alpine coffee, coffee produced below 666 meters in the Blue Mountain region of Jamaica is called alpine coffee, which is also second only to Blue Mountain coffee quality coffee. It is called the brother variety of Blue Mountain coffee by industry insiders. Jamaica Blue Mountain caffeine production is very small, so if you want to taste Jamaica coffee, then Jamaica alpine coffee is your best choice. Jamaica coffee, coffee grown outside the Blue Mountains is called Jamaica coffee. It turns out that Chinese coffee industry generally has a wrong understanding that only coffee planted in the Blue Mountain area above 1800 meters above sea level can be called Blue Mountain Coffee. In fact, there is only one manor on the mountain crown above 1800 meters in the Blue Mountain Range, Amber, which is descended from Chinese people. The manor's main surname is Lyn(Lin), whose ancestral home is Guangdong, China. The manor has only 30 hectares of land and its yield is very small. Blue Mountain coffee is mainly distributed in the Blue Mountain Mountains John Crow, St. John's Peak,Mossman's Peak,High Peak,Blue Mountian Peak and other five mountain areas.

Blue Mountain Coffee Flavor: Why Blue Mountain Coffee tastes pure "secret": their coffee trees all grow on rugged hillsides, the picking process is very difficult, non-local skilled women simply can not be competent. It's important to pick coffee beans that are ripe, as immature or overripe can affect the quality of coffee. The beans are shelled the same day and allowed to ferment for 12-18 hours. Coffee beans are then washed and sifted. After that, the process is drying, which must be carried out on concrete floor or thick blanket until the humidity of coffee beans drops to 12%-14%. Then they are stored in special silos. When needed, it is taken out and roasted, and then ground into powder. These procedures must be strictly controlled, otherwise, the quality of coffee will be affected. Blue Mountain coffee is low in caffeine, less than half of other coffees, in line with modern health concepts.