Four major estates of Blue Mountain Coffee in Jamaica introduce the characteristics of Blue Mountain No. 1 coffee beans in Clifton Manor.

Jamaica Blue Mountain Coffee has a great reputation and is the earliest wave of fine coffee known to the public in China. Front Street has mentioned in many articles that the quantity of high-quality Blue Mountain Coffee is very small, only about 900 tons are exported every year, mainly from the four major estates of Jamaica. This article focuses on Clifton Manor at the front of the street and talks about how Jamaica Manor produces Blue Mountain coffee.

What are the four major manors in Jamaica Blue Mountains?

We need to know that not all coffee grown in the Blue Mountains can be called Jamaica Blue Mountain Coffee, and there are strict local standards for the classification of Blue Mountains. The Jamaica Coffee Industry Board (CIB) has designated an area of about 6000 hectares (about 1/3) in the Blue Mountains, stipulating that only the iron-pickup coffee produced in this area can be called "Jamaica Blue Mountain Coffee." According to the CIB, the forest area where Blue Mountain Coffee is grown is about 910~1700 meters above sea level, mainly distributed in St. Thomas, St. Mary, St. Andrew and Portland. Jamaica Blue Mountain Coffee is produced on Clifton Manor, Stony Manor, Gold Cup Manor and RWS Coffee Manor.

Clifton Manor is not only the oldest plantation in Jamaica to produce Blue Mountains, but also the only rainforest certified coffee estate. Clifton's coffee trading company accounts for 55% of Jamaica's green bean exports. It can be said that it is the most historical and powerful coffee company in Jamaica. Front Street Blue Mountain No.1 coffee beans are selected from this estate. Stony Manor is more cooperative with Japanese companies, and its popularity in China is not high. The history of the manor is only 80 years. Jinbei Manor has a shorter history of development, only 20 years, but it is actually a merger of two century-old manors and operates the manor with more advanced management technology. RWS Coffee Estate is a combination of three century-old estates. RSW refers to its three estates, Resource, Sherwood Forest and Whitfield Hall, for the development of Blue Mountain Coffee.

How Clifton Manor produces Blue Mountain Coffee

Clifton Manor's Blue Mountain production dates back to the mid-18th century (circa 1750) and was handled by the current owners, the Sharps, in 1978. Clifton Manor relies on the scenic Clifton Hills, coffee growing and green bean processing fields that average 4300 feet (1,310.64 meters), sufficient altitude, daytime mist, plenty of sunshine, rainfall, and mineral-rich growing soil to provide good growing conditions for coffee trees and delay the ripening of coffee cherries, giving the fruit time to form more aromatic compounds. Coffee grows on rugged hillsides and is difficult to pick. Every spring harvest season, the Sharps arrange skilled workers to manually harvest coffee berries of the right maturity.

After the Sharps took over Clifton Manor, they began by transforming the wild jungle on the farm, and then introduced various treatment equipment to invest in solar power stations, sewage treatment plants and BMCP treatment plants. As the only coffee estate with the logo of "Tropical Rainforest", all links in the park adhere to the concept of environmental protection. The water used for raw bean treatment is used for agricultural irrigation, and the peeled peel is also fermented into organic fertilizer for flower cultivation.

Clifton Manor puts the harvested fresh fruit into a pond, separates the ripe beans from the immature beans by flotation, and then uses the water flow in the conveyor belt to send the ripe coffee cherries to the peel. Then put the coffee beans with mucus and sheepskin film into a pool for fermentation. After the mucus is fermented, remove the mucus residue by stirring with water flow, and then dry the clean coffee beans with sheepskin film to reach a certain moisture content of 11-12%. After that, send them to BMCP treatment plant for standing for one month. This step is intended for ripening of coffee flavor and stability of internal structure and water activity.

How Jamaica Grades Blue Mountain Coffee

Since CIB was established by Jamaica government in 1952, CIB has standardized the planting, output and marketing of Jamaica Blue Mountain Coffee, thus improving the quality of Blue Mountain Coffee, improving the production and processing procedures of Blue Mountain Coffee and coordinating the sales of Blue Mountain Coffee in the market. CIB is also responsible for the grading and quality testing of coffee produced in the Blue Mountains. That is to say, Blue Mountain coffee sold all over the world must be CIB certified and bear its label. The Blue Mountain No.1 coffee started in Front Street is produced by Clifton Manor and issued by CIB certification. Front Street also has the quality certificate issued by Jamaica Coffee Bureau, the authorized sales certificate issued by Blue Mountain Coffee manufacturer and the certificate of origin of Jamaica Blue Mountain Coffee.

Compared with other coffee producing areas, Jamaica was the first country to realize the "regional taste" of coffee. The standards for evaluating the quality of Blue Mountain green beans cover many categories: green bean size, defect rate, color, uniformity, cup test performance after roasting (including dry aroma, wet aroma, acidity, flavor, body, cleanliness, etc.) and other factors.

The size of the beans will be used to a variety of mesh, coffee beans do not pass through the hole is to meet the specifications used standards. Color ratings include visual observation and colorimeter readings, with blue-green being the highest rating. Combined with the above criteria, Blue Mountain Coffee is divided into 4 grades, from high to low: Blue Mountain No. 1, Blue Mountain No. 2, Blue Mountain No. 3, Blue Mountain Round Bean. The top-grade Blue Mountain No.1 green beans must meet the specifications of more than 17 mesh, the defect rate is less than 3%, the moisture content is about 13%, and the cup test presents rich coffee aroma, smooth, balanced taste, low weak acid quality, and lasting sweetness.

Blue Mountain coffee beans that have completed quality testing will be transported in different materials according to different grades. Blue Mountain No.1, No.2 and No.3 are the only coffee exported in barrels in the world. There are three specifications: 70 kg, 30 kg and 15 kg. Other grades of Jamaica coffee are exported in 60 kg sacks. Compared to coarse cloth sacks, oak barrels have the advantage of absorbing and releasing internal and external humidity, and isolating the aroma of coffee from outflow, so that coffee beans maintain a more stable moisture content and make roasting more stable. Later, barrels also became one of the signs of identifying authentic Blue Mountain coffee, and there were barrels showing the transportation of Blue Mountain raw beans in the front street stores.

Front Street Clifton Manor Blue Mountain No. 1 Coffee Flavor Features

Baking is equivalent to the steps of cooking delicious food. High-quality ingredients and corresponding cooking techniques make the taste of food even better. The ultimate goal of roasting is to get a good cup of coffee. The concept of roasting in Front Street is to present the most classic flavor tonality of the producing area, while highlighting the unique style of beans, such as the bright citric acid fragrance of Yega Shefi, the herbal mellow taste of Indonesian Mantenin coffee, and Blue Mountain naturally to highlight the classic Blue Mountain flavor. Front Street uses medium and deep roasting to maximize the chocolate and nutty aromas of coffee, while retaining soft acidity and sweetness, making the overall taste tend to balance.

Freshly roasted blue mountain coffee beans, front street immediately cup test, dry fragrance has nuts, melon, chocolate, after injecting hot water smell oolong tea, caramel, honey, dark chocolate. Dark chocolate, baked hazelnut, cream, brown sugar, clean and clear flavor, mellow taste, long-lasting aroma. In order to let everyone feel these aromas, the coffee beans delivered from the front street are all freshly roasted within 5 days, and everyone receives them at the best taste stage. The following front street to store production standards to talk about several key factors of hand-brewed Blue Mountain coffee.

Front Street Blue Mountain No. 1 Coffee Hand Brewed Reference

Front Street usually uses KONO filter cups to extract medium and deep roasted coffee beans. The upper part of the KONO filter cup is a smooth curved surface to better fit the filter paper. Compared with v60 filter cups, the way to extract coffee is mainly immersion extraction, which improves the overall concentration of coffee to increase the mellowness of coffee. In addition to KONO, common kalita trapezoidal filter cups, flannel and other slow flow appliances are also suitable.

In addition, considering that medium and deep roast coffee has been roasted to a certain extent, the internal structure of beans will be more fluffy than light roast coffee, so the water absorption effect is better. In order to avoid over-extraction, Qianjie chose a thickness of 75% through No.20 standard sieve and a water temperature of 88℃, combined with the usual three-stage water injection in Qianjie.

Hand brewing parameters: 88 degrees Celsius water temperature, coarse sugar grinding degree (20 standard sieve screening rate 75%), 15 grams of coffee beans, powder water ratio 1:15, three-stage extraction.

In the first stage, 30 grams of water is gently injected for stewing for 30 seconds. In the second stage, about 125 grams of water is injected, and the circle is evenly and steadily outward. Then wait for the coffee liquid to drop, when it drops to half, inject the last section of water to 225 grams, wait for the coffee to drip completely, and the total extraction time is generally about 2 minutes.

Blue Mountain No. 1 Coffee Flavor: At high temperatures, Blue Mountain No. 1 Coffee has a dark chocolate aroma, very mellow, and almond sweetness. As the temperature drops, baked hazelnuts and cream are sweet and silky, with a hint of soft acidity and caramel sweetness. The aroma lasts in the mouth.

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