Jamaica Blue Mountain Coffee Bean Flavor Profile

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Introduction of three varieties of Qianjie Coffee and Jamaican Blue Mountain Coffee

If the variety of coffee is divided by biology, it can be divided into Arabica, Robusta and Liberica. The main varieties of drinking in the world are Arabica and Robusta. Rabrika is often overlooked because of its low output or poor quality.

Generally speaking, Arabica is mainly used in single or boutique coffee, while Robusta is used to make instant coffee. Although Arabica can be defined as premium coffee and Robusta as secondary, it does not have to be classified in this way, and it is more appropriate to distinguish it according to its own favorite taste. In terms of taste, the United States and Japan drink light coffee made from Arabica more often, while Europe prefers Italian concentrate made from a mixture of Arabica and Robusta.

Iron pickup, a derivative of Arabica, is a variety of Jamaican Blue Mountain Coffee.

Jamaica Blue Mountain Coffee is one of the most famous island coffee in the world. The variety of Jamaica Blue Mountain is Typica (Iron pickup). Typica is very resistant to leaf rust. Typica, which was widely cultivated in Central and South America, has been constantly changed because of the spread of leaf rust. However, because of the geographical advantages of Jamaica, Typica is still the main variety here, and the incidence of leaf rust is very low.

Because Jamaica is an island country in the Caribbean, Blue Mountain Coffee does not have the advantage of high altitude, so it does not have the pleasant and bright acidity of Central American high-altitude coffee. Mild and low acid is its characteristic, although the soil of the Blue Mountains also belongs to volcanic rock soil. Because the altitude is not high, so the alcohol thickness of Blue Mountain Coffee is medium, we do not use mellow to describe Jamaica Blue Mountain Coffee, but mild mellow.

Did not expect that [Blue Mountain] can also do concentration! How does Blue Mountain SOE do it? The correct method of powder distribution, the surface of the powder layer is flattened and then filled and pressed, it will be the pressure like 25kg/m2 (but we use a constant pressure powder hammer, the powder strength is basically the same), the grinding degree is # 1.9, the grade of very fine powder, the thickness of salt, we extract 20 g liquid weight with 13.5 g per head, and the extraction time is 27 seconds. Double head 20.5g extract 40g liquid weight, extraction time 26 seconds (single end full load 14g, double head full load 22g), because beans are relatively fresh, fat medium, showing golden color, rich caramel aroma, first drink soft fruit acidity, slowly appear caramel sweetness, tail rhyme is chocolate and brown sugar.

Blue Mountain espresso mixed with hot water to make [American Coffee], the sweetness is improved a lot, the sweetness becomes light, the acidity of the fruit is reduced, and the taste of dark chocolate is high in the mouth.

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