Introduction to Blue Mountain Coffee Manor in Jamaica (3): Whitfield Hall Manor

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Blue Mountain Coffee (English: Jamaican Blue Mountain Coffee) is a kind of coffee made from beans produced in the Blue Mountains of Jamaica. Pure Blue Mountain Coffee is very rare.

The Blue Mountain of Jamaica is the highest mountain in the Western Caribbean (2256 meters high). The highest annual output of top Blue Mountain coffee is 2400 tons, of which WALLENFORD, the state-owned estate, is the most important and famous coffee farm, while WALLENFORD, MAVIS BANK, SILVER HILL, MOY HALL and GOLD CUP are relatively well-known brands.

The production of coffee is the same as that of general agricultural products, and there are great changes due to the influence of the weather. In 1969, the production of Blue Mountain Coffee in Jamaica was troubled by the hurricane. UCC of Japan provided assistance to introduce ecological planting methods.

In gratitude for the assistance of Japanese companies, Jamaica signed a contract with Japan in 1972 to supply 90% of its annual output to the Japanese market. The remaining 10% of about 3500 barrels (70 kg in oak barrels) are then released to the market (and the only coffee that preserves oak barrel packaging), so Blue Mountain Coffee is very popular in the market, establishing Blue Mountain Coffee as the dominant coffee market.

In addition to less production, the cooking skills that show the flavor of Blue Mountain Coffee-slightly sour and less bitter-are also more difficult to master, so some chefs use this as a skill to show the moderation of Blue Mountain Coffee.

Whitfield Hall:Whitfield Hall Manor also operates the Hostel Hotel, located in the heart of the Blue Mountains and up to 4000 feet above sea level. It is also a hiking place for hiking to the top of the Blue Mountain or the last place for Portland Gap to stay overnight. The estate dates back to 1776 when William Whitfield began to produce coffee. In its heyday, it produced coffee on an area of up to 300 acres and had its own processing plant. Unfortunately, it was destroyed by a flood in 1909. Great House in Whitfield Hall can provide accommodation to visit RSW's manor and is a half-way accommodation rest area for climbing the Blue Mountains. If you stay here, you can also arrange to visit the three estates of RSW or visit herwood Factory's washing treatment plant. Whitfield Hall's coffee currently has a production area of only 40 acres around the antique Great House, which grows coffee trees in high altitude, fertile soil and low density. The aim is to maintain the manor tradition and produce the best blue mountain beans in Jamaica (according to: the idea of William Whitfield Manor and the painstaking management model of Great House, quite with the famous old inn manor in this area, a different flavor) all ripe coffee fruits of RSW will be sent to Sherwood after harvest, the first visual inspection to remove debris and some defective fruits, and the action of peeling and pulp within 12 hours of delivery. On the other hand, there is a sugary sticky layer on the outside of the pulp, and this layer must be removed during treatment. when most coffee fruits remove the pulp at this stage, in order to save time, they will use a hard brush to brush the pulp layer and mucus on the surface of the fruit. In fact, this time-saving treatment method is similar to semi-washing, while RSW uses fermentation to naturally make the sticky layer fall off! Without the aid of other equipment, after the fermentation is completed, the coffee is washed and the parchment coffee is then dried in a clean cement field, which is called "barbeques". Long-term natural sun drying can indeed improve the sweetness and flavor of beans. RSW Estates is 100%sun dried (sun drying, no machine drying). Drying must be done when the moisture content of the bean is between 13% 11%to and then move to a constant temperature and humidity environment of 24.C for 2-3 months, so that the flavor will be better! Small batches of low-temperature shelling, polishing and grading will be done at the exit, and then carefully pick out the beans manually: notched beans, broken beans, different color beans, bad flavor beans are all singled out. Each manual worker can pick up only 75 pounds a day. After these artificial beans are picked up, they are moved back to a constant temperature and humidity environment for storage. Before export, they will be tested by the Jamaican Coffee Agency, and then packed in oak barrels in Sherwood factory after passing the test, and then exported by air.