Brewing techniques of flavor and taste of Jamaican coffee Marne family coffee beans

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Jamaican coffee beans have a long history. In 1728, the then British Governor Nicholas Lowe Sir Nicholas Lawes imported coffee from French Martinique Island to Jamaica. Because the local climate was very suitable for growing coffee beans, Jamaica exported 83000 pounds of high-quality coffee nine years after its introduction. The Blue Mountain Coffee producing area is located in the east of Jamaica. Only those growing in this area at an altitude of 3000 feet to 5500 feet are authentic [Jamaican Blue Mountain Coffee] (Jamaica Blue Mountain), while others growing at an altitude of 1500 to 3000 feet can only be called [Jamaican Alpine Coffee] (Jamaica High Mountain). Coffee grown below 1500 feet above sea level is Jamaica Supreme or Jamaica Low Mountain. Coffee growing above 5500 feet is not allowed in conservation forests.

The serious efforts made by the Government were mainly to increase coffee bean production and to build a central coffee processing plant to facilitate coffee processing and raw bean grading, which did improve the quality, but not very successfully. Canada, the largest buyer of Jamaican coffee in 1943, still could not accept this quality. In 1944, the Jamaican government set up a central coffee washing plant, where all coffee to be exported had to be processed and graded. Only then did the quality of Jamaican exported coffee beans get better. The Jamaica Coffee Authority was established in June 1950, officially responsible for improving and maintaining the quality of exported coffee beans. There are currently five government-certified 100% Blue Mountain Coffee processing plants: Wallenford,Mavis Bank,Old Tavern Old Inn, Silver Hill,Moy Hall.

Blue Mountain Coffee is a high-quality Caribbean coffee, which, like other countries, has been damaged by natural hurricanes. It has seen too many damaged bean cups and tastes like kale. Prices are always affected or even cannot be sold in years hit by hurricanes. In addition, the hot and humid environment of island countries often makes coffee moth-eaten or white spots, and coffee beans with real zero defects are always rare. In addition, the Japanese purchase of 70% of the Blue Mountain Coffee makes the price high. The real high altitude 100% pure Blue Mountain Coffee is produced by the official processing plant in Jamaica. The coffee is packed in a special barrel and has a certificate on each barrel.

The the Munn family family of Jamaican coffee started running Mavis Bank in 1885 at a slightly higher altitude than the current site, called Strawberry Hill. Mavis bank processed coffee cherries at high altitude. the coffee beans they invested in brand-new equipment have been greatly improved because they have a really zero-defect treatment process, and the taste of this coffee is very mild and smooth. Sometimes it reminds people of the fragrance of oolong tea on the frozen top of the mountain.

Property Characteristics: characteristics of Coffee Farm in Jamaica

Grade grade: Certified 100% Blue Mountain official certification 100% Blue Mountain Coffee

Region producing area: Blue Mountain Blue Mountain

Country country: Jamaica Jamaica

Mark marked: Mavis Bank Mill (Mavis Bank processing plant)

Altitude Jamaican Coffee altitude: 3000Murray 5500ft

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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