Notes on how to drink Blue Mountain Coffee the efficacy and function of Blue Mountain Coffee

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The manor is located in the mountains of southeastern Jamaica, which refers to the 100% blue mountain coffee beans produced by its Resource, Sherwood Forest and manor.

The height of coffee grown in these three areas is about 700m to 1600 m. The shady clouds that often pervade the mountains are very beneficial to the growth of coffee trees, and all the harvested fruits are concentrated in the Sherwood Forest washing plant for treatment.

The treatment plant uses "fermentation" water washing to remove the mucous layer of coffee. The so-called "fermentation" is different from many treatment plants that use a hard brush to remove the mucous membrane of coffee for rapid treatment. The method of fermentation is to let raw beans carry out moderate fermentation in a good environment, and then wash them with clean water. Coffee raw beans will absorb transformed sweetness in the fermentation process. It can make the coffee taste cleaner and fuller.

After washing, give up the machine drying and all these shell beans are sunburned to 11%-13% of the moisture content of the raw beans, and this sun drying process allows the raw beans to undergo another transformation, making the overall aroma of the coffee thicker. Finally, the defective beans are removed by manual selection, making the raw beans complete and beautiful.

In order to protect the reputation and quality of Blue Mountain coffee, all Blue Mountain coffee is sent to the C.I.B Coffee Industry Association warehouse set up by the government for actual sampling and subsequent export. several cup surveyors in the Coffee Industry Association will carry out a series of grading steps such as defective beans, raw bean color interpretation and actual cup testing after receiving anonymous coffee samples.

At present, the grades of Blue Mountain Coffee are No.1, No.2, No3, PB Bean and Triage. The definition of No.1 is that 96% of the raw beans must pass through the 17max 18 screen, while the rate of defective beans must not exceed 2%, and the color of the raw beans must be green. In the whole grading process, the cup tester does not know which estate the samples currently tested are from. The whole process is very rigorous and careful.

Mr. Willie, who is in charge of quality control, said that Blue Mountain Coffee is most proud of its very strict quality control. From raw bean grading, cup testing to export, the C.I.B Coffee Industry Association is responsible for the hands of others. Through these strict quality control processes, Blue Mountain Coffee can maintain its quality and reputation in the entire coffee industry.