Where is the origin of blue mountain coffee beans in Jamaica? is there a requirement for the roasting degree of hand-made coffee beans?

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A brief introduction to the roasting degree of Qianjie-Jamaica Blue Mountain Coffee and hand Coffee

The Blue Mountains are located in the east of Jamaica, and the ridge that runs through Jamaica extends to the east of the island. The highest peak of the Blue Mountains is 2256 meters, which is the highest in the Caribbean. Surrounded by the Caribbean Sea, whenever the weather is clear, the sun shines directly on the blue sea, and the peaks reflect the bright blue light of the sea, hence the name Blue Mountain. With fertile volcanic soil, fresh air, cool climate, foggy year-round, average precipitation of 1980 mm and temperature of about 27 degrees, it happens to be in the dimension of the coffee growing belt, making it a paradise for coffee growth.

Jamaica began to grow coffee in large areas along the Blue Mountains, but the coffee that does not grow in the Blue Mountains is called Blue Mountain Coffee. Restricted by both height and breadth, Blue Mountain coffee must be grown at an altitude of 910m-1700 m above sea level. The coffee crop at an altitude of 460m to 910m is called "Jamaican Alpine Coffee" (Jamaica High Mountain), which is below 460m and is called "Jamaican low Mountain Coffee" (Jamaica Low Mountain). Coffee is grown outside the Blue Mountains and is called Jamaican coffee.

Almost all of the blue mountain coffee is processed by washing. The shelled coffee beans are fermented in clean water for 18 hours to remove the pectin. After the fermentation is completed, the parchment is washed and screened repeatedly, and the parchment is dried on the cement floor or on a thick blanket until the humidity of the coffee beans drops to 10%. 12%. It is then packed in special oak barrels and stored in constant temperature and humidity stacks. It really realizes the definition of boutique coffee put forward by Ona Nusen, the mother of boutique coffee: carefully select the most suitable variety and plant it in the climate, altitude, soil and water environment that is most conducive to the development of coffee flavor.

Brewing techniques and brewing parameters may be a little confusing for many new entrants, so coffee rookies should first know the baking degree of the beans in their hands. Then adjust the cooking parameters according to the flavor of the beans in the hand.

Roasting degree of commonly used hand-brewed coffee

Shallow baking / Cinnamon Roast also known as "cinnamon baking" under the bean time: a burst to the dense flavor: the bean surface is cinnamon, at this time the grass flavor has been removed, strong acid, slightly fragrant, often used to make American coffee. The bean is slightly hard and has high acidity.

Moderate roasting / Medium Roast also known as "micro baking" under the bean time: a burst dense to the end of the flavor: the bean surface is chestnut color, light taste, slightly sour with bitter, moderate aroma, retain the original flavor of coffee beans, often used as American coffee or mixed coffee.

Moderate micro-deep baking / High Roast also known as "concentration baking" bean time: the end of the first burst flavor: the bean surface is light reddish brown, the taste is fresh and rich, sour and bitter balance is not irritating, and slightly sweet, the aroma and flavor are good, Blue Mountain, Gilimazaro coffee are suitable for this roasting degree.

Medium-depth roasting / City Roast, also known as "urban baking" under the bean time: after the first burst, that is, the first and second explosion of the middle flavor: the bean surface is light brown, the taste is bright and lively, the acid balance between acid and bitterness is light, and the release of high-quality flavor in coffee is the standard roasting degree, and it is also the favorite baking degree of the public.

Knowledge expansion: rich precipitation, fertile volcanic soil and suitable temperature have created the mild, clean taste and rich and lasting flavor of Jamaican Blue Mountain coffee.

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