Jamaica Blue Mountain Coffee Manor introduction: Resource Manor

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Jamaica, the origin of Blue Mountain Coffee, gets its name from the Blue Mountains surrounded by the Caribbean Sea.

Sour, sweet, bitter taste are very harmonious and have excellent flavor and aroma, suitable for individual coffee, suitable for moderate roasting.

The Blue Mountains are located in the eastern part of the island of Jamaica, hence its name because it is surrounded by the Caribbean Sea. On clear days, the sun shines directly on the blue sea, and the peaks reflect the bright blue light of the sea. The highest peak of the Blue Mountains, which is 2256 meters above sea level, is the highest peak in the Caribbean and a famous tourist attraction. Located in the coffee belt, with fertile volcanic soil, fresh air, no pollution, humid climate, foggy and rainy all the year round (the average precipitation is 1980 mm, the temperature is around 27 degrees), such a climate has created the world-famous Jamaican Blue Mountain Coffee. It also creates the highest price coffee in the world. no, no, no. This kind of coffee has the characteristics of all good coffee, not only full-bodied and mellow, but also because of the perfect combination of sweet, sour and bitter coffee, it has no bitter taste at all, only a moderate and perfect sour taste. It is generally drunk on a single product, but because the output is very small and the price is extremely expensive, it is generally made with coffee with a similar taste on the market.

The "secret" of why Blue Mountain coffee tastes pure: their coffee trees are all on rugged hillsides, and the picking process is so difficult that non-local skilled female workers are simply unable to do it. It is very important to choose the right ripe coffee beans when picking. Immature or ripe coffee will affect the quality of the coffee. After picking, the coffee beans will be shelled on the same day, and then let them ferment for 18 hours. After that, the coffee beans were cleaned and screened. The subsequent process is to dry, which must be carried out on the cement floor or on a thick blanket until the humidity of the coffee beans drops to 12% 14%. And then store it in a special warehouse. Take it out and roast when needed, then grind it into powder. These procedures must be strictly mastered, otherwise, the quality of coffee will be affected.

Blue Mountain Coffee is precious because it has both a good congenital pedigree and an excellent environment. From seed selection, planting, harvest, processing and grading to packaging and export, Blue Mountain Coffee can be said to be a model student in coffee.

There are three main beans of coffee in the world: Arabica, Robusta and Liberica. Blue Mountain Coffee is from the best quality Arabica variety.

Coffee grown on the Blue Mountain is not the same as "Blue Mountain Coffee". Only those who grow at a height between 1500 and 5, 000 feet above sea level are qualified to be called Blue Mountain Coffee. The cool climate in the mountains prolongs the maturity of coffee; in addition, the impact of the temperature difference between day and night can slow down the conversion of starch in coffee beans into sugar, thus increasing the rich aroma of coffee.

Resource:Resource Manor is located in the Yallahs Valley in the Blue Mountains, up to 1200 meters above sea level, is the westernest of RSW, about an hour and a half from the capital Kingston, along the road to the Blue Mountain producing area, you will first pass through MavisBank, then cross the Yallahs River, and then rise along the valley. It is located just below the century-old cinchona tree medicinal botanical garden. CecilLangford, the owner of Resource Manor, has operated the manor for more than 40 years. Over the years, the manor has been expanded from 10 acres to 30 acres, and the coffee was harvested on its own. At present, the coffee trees of Resource Manor have been moved to SherwoodFactory for post-harvest treatment. Most of the coffee trees at Resource Manor are planted on the slopes of the northwest of the mountains and irrigated by streams and rivers that flow all the year round to the north. The estate has four full-time farmers, which are harvested from November to early May of the next year, when 60 local harvesting workers are needed to help harvest.