What grade and taste of authentic Blue Mountain Coffee beans? which country is Blue Mountain Coffee?

With its clean and quiet taste and long-lasting and unique flavor, Blue Mountain Coffee has become one of the representatives of the world's top coffee. What does the delicate flavor of Blue Mountain Coffee have to do with it? Please come along the front street to learn about this world-famous coffee.

The top Blue Mountain coffee comes from Jamaica.

As can be seen from the name, Blue Mountain Coffee is produced in the Blue Mountain Mountains of Jamaica, but not all coffee trees growing in the whole Blue Mountain area can produce high-quality Blue Mountain coffee beans. CIB of Jamaica Coffee Industry Bureau has established strict production standards. Only Arabica coffee growing 910m ~ 1700 m can be called Jamaican Blue Mountain Coffee Jamaica Blue Mountain Coffee. The remaining low altitude coffee is listed as Jamaican alpine coffee and Jamaican preferred coffee. There are four major producing areas of Jamaican Blue Mountain Coffee: St. Mary, St. Thomas, St. Andrew, and Portland.

Surrounded by the waters of the Caribbean, the Blue Mountains belong to an island-type tropical rain forest climate, with concentrated rainfall and good drainage during the rainy season. Volcanic ash from active volcanoes makes the soil rich in nutrients, so coffee trees do not need too much irrigation and fertilization. The cool and comfortable high-altitude planting area surrounded by mist is very suitable for the growth of all kinds of crops. Local people usually plant coffee trees and banana trees on the slopes of the Blue Mountains.

Which variety does Blue Mountain belong to?

The breed of Jamaican Blue Mountain Coffee is an ancient variety known for its elegant and pure flavor. I believe friends who have known about coffee varieties must know that iron pickup has the longest history, and all Arabica varieties we see today are descendants derived from iron pickup and bourbon.

The reason why the iron pickup is no longer widely planted is that it has a weak physique, poor disease resistance and very little yield per plant. It has been more than 200 years since iron pickup was introduced to Blue Mountain in the 18th century, and the iron pickup of Blue Mountain has also adapted to the local island type and evolved a better ability of disease resistance, among which the coffee berry disease will be much stronger than the general tin card. Qianjie believes that the delicate and clean flavor of Blue Mountain is inseparable from Jamaica's careful cultivation of tin card varieties.

High-quality blue mountain coffee beans are treated with traditional washing.

Keeping the flavor of Blue Mountain Coffee clean benefits from the local insistence on traditional washing treatment. In the process of raw coffee bean treatment, coffee fruits of inconsistent quality are removed in many links, so that the overall defect rate is greatly reduced.

After the coffee fruit is harvested, the coffee cherry is compacted by machine force, the peel and pulp are removed, and then placed in the pool to ferment overnight. Then put the fermented beans into a clean pool and wash them back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. Finally, the shell beans will be dried for 2-3 weeks until the water content reaches 12-14%. Since the pulp and mucous membrane of the coffee have been removed before drying, there is no excessive fermented acid effect, making the aroma of the blue mountain bean itself more balanced and clean.

Although with the diversity of the coffee market, Blue Mountain Coffee tries to launch a small number of sun-cured coffee beans, but the blue mountain flavor treated with water is still the most classic representative.

Exquisite flavor of Blue Mountain No.1 coffee

What makes the flavor of Blue Mountain resound all over the world is Jamaica's national treasure coffee bean-Jamaica Blue Mountain No. 1 coffee bean, with a full and solid aroma, a perfect blend of sour, sweet, bitter and sweet, and a soft, smooth and mellow taste.

In the 1950s, CIB formally established the Jamaican government and formulated detailed coffee export grade guidelines, which have strict requirements on the size, color, defects and taste of exported raw beans. Among them, Jamaica Blue Mountain coffee beans must meet the specifications of more than 17 mesh, the proportion of defective beans must not exceed 2%, the moisture content is about 10-12.5%, and has the right sour, sweet, bitter, mellow and fragrant. It is conceivable that the number of superior coffee beans with such exquisite flavor is very small. The daily bean list on the front street often keeps this Blue Mountain No. 1 coffee for classic Blue Mountain fans. The Blue Mountain No. 1 coffee on the front street comes from the historic Clifton estate in Jamaica.

Clifton Manor is one of the Tropical Rain Forest Alliance certified estates. Beans in the whole coffee production process adhere to the concept of sustainable environmental protection, minimize all kinds of pollution, and the water used in the treatment plant is recycled. When the blue mountain coffee beans are received in the current street, the green rainforest water frog sign is printed on the outside of the round barrel. When you go to the Qianjie store for coffee, you will find this unique blue mountain round barrel.

Qianjie wants every guest to enjoy the full taste of the coffee, so Qianjie will ensure that freshly roasted coffee beans are shipped within 5 days, so that people can enjoy the fragrant coffee beans when they receive them.

In order to present the classic Blue Mountain flavor, Qianjie uses medium-deep baking to highlight the sweetness of chocolate in the coffee and retain some elegant acidity. For brewing, Qianjie baristas will choose a Kono filter cup with a mellow taste to extract. Kono's ribs are less than half the height of the filter cup, which is designed to ensure that the filter cup is wet and close to the wall of the filter cup to limit the airflow, which will increase the water absorption time of coffee powder particles, resulting in a more uniform extraction of coffee as a whole and enhance the mellow taste.

In addition, considering that Lanshan No. 1 coffee is moderately roasted, the internal structure of beans will be more fluffy than light-roasted coffee, so the water absorption effect is better. In order to avoid excessive extraction, Qianjie chose the thickness of No. 20 standard screen with a pass rate of 75% and a water temperature of 88 ℃ with the usual three-stage water injection in Qianjie.

Coffee powder: 15 grams of powder: 1:15.

Qianjie adopts segmented extraction, that is, three-stage water injection method, using 30g water for steaming, and the steaming time is 30s. The first small flow is injected around the circle to 125g to cut off water, and when the liquid level is about to expose the powder layer, continue the second stage of water injection, and the total extraction time (including steaming) is 225g.

Hand Chong Lanshan No. 1 coffee taste: strong dark chocolate, nut, caramel flavor, creamy smooth taste, moderate mellow thickness, sweet finish and well-balanced flavor.

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