Why doesn't Jamaican coffee taste sour? how does Jamaican coffee taste better and how to get a balanced taste?

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The flavor of Jamaica Blue Mountain Coffee is characterized by the nutty flavor of dark chocolate, low acidity, mellow, soft and supple taste. So, what makes it have such a sense?

First, Jamaican coffee varieties

Jamaican Blue Mountain Coffee is one of the most famous island coffee in the world. The variety of Jamaican Blue Mountain is Typica. In fact, the flavor of Blue Mountain Coffee is very easy to recognize, which is the dark chocolate flavor unique to the very traditional classical Typica coffee. Not milk chocolate, but the dark chocolate flavor with a purity of more than 92, which is brought by the pure variety of Typica. Typica coffee is very resistant to leaf rust. Typica coffee, which was widely cultivated in Central and South America, has been constantly changed because of the spread of leaf rust. However, due to the geographical advantages of Jamaica, Typica is still the main variety here, and the incidence of leaf rust is very low.

Because Jamaica is an island country in the Caribbean, Blue Mountain Coffee does not have the advantage of high altitude, so it does not have the pleasant and bright acidity of Central American high-altitude coffee. Mild and low acid is its characteristic, although the soil of the Blue Mountains also belongs to volcanic rock soil. Because the altitude is not high, so the alcohol thickness of Blue Mountain Coffee is medium, we do not use mellow to describe Jamaica Blue Mountain Coffee, but mild mellow.

Second, the handling of Jamaican coffee

Since the start of cultivation in Jamaica Blue Mountain, it has been treated with full washing. At this point, Jamaicans are so smart that they will never treat the fresh fruits of Blue Mountain Coffee in different ways, which also brings exquisite and supple sensory characteristics to Jamaican Blue Mountain Coffee. As we all know, Japan is the main consumer of Jamaica Blue Mountain, not because of its illustrious background, but because its low bitter, mellow and low sour taste is more in line with the Japanese sensory appeal for coffee.

Third, Jamaican coffee roasting

CIB of Jamaica Coffee Industry Authority has strict and stubborn baking requirements for roasters who can use Jamaican Blue Mountain Coffee logo, and the degree of roasting must be moderate, which was called City in the early years. When identifying roasters, Jamaican CIB officials repeatedly test the roasters' baking results, which shows that Jamaican Blue Mountain coffee is not suitable for light roasting and is not allowed to be lightly roasted if it is used by the Jamaican official logo.

Not only the baking degree is strictly controlled, but CIB has its own operating rules at different stages of the coffee roasting process. No matter the time of dehydration, the time from Maillard reaction to explosion and the development time of explosion, there are also clear technical requirements. Today, it seems that these standards are not suitable for coffee with flower and fruit tonality as the theme, but it is suitable for the raw bean characteristics of Jamaican Blue Mountain Coffee, which is based on the consideration of Jamaican Blue Mountain Coffee from variety to planting conditions.