Jamaican Blue Mountain Coffee at altitude is the best to keep freshly baked beans for a few days.

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Brief introduction of Qianjie-Jamaica Blue Mountain ranking and Coffee Bean cultivation period

Jamaica is a small republic in the Caribbean. The slopes of the mountains that run through the island are the main producers of Jamaican coffee. The most famous is Blue Mountain Blue Mountain, located in the northeast of the capital Kingston. The beautiful Blue Mountain Lianfeng is an excellent place for coffee cultivation. It is named after the highest peak of 2256 meters Blue Mountain system, which is known as the best coffee "Blue Mountain Coffee". The granules are of good quality and harmonious taste, with appropriate acidity, bitterness, aroma, mellow and sweetness. They are recognized as the best all over the world. They are usually accompanied by exquisite factory logos and warranties, and then put into large barrels similar to large beer barrels for export. There are NO.1, NO.2, NO.3, beans and other grades.

Blue Mountain Coffee is produced in the Blue Mountains of western Jamaica, hence its name. Blue Mountain is a mountain range with an elevation of 2256 meters. Coffee trees are planted on a steep hillside about 1000 meters above sea level. The annual output of Blue Mountain Coffee is only about 700 tons. Blue Mountain coffee beans are full in shape and slightly bigger than ordinary beans. Sour, fragrant, mellow, sweet taste is uniform and strong, slightly bitter taste, harmonious taste, excellent flavor, suitable for individual coffee. Due to the low output, most of the products sold on the market are "special blue mountains", that is, mixed coffee with other coffee beans at the bottom of the blue mountains.

Coffee and bean cultivation period

Just baked ripe beans have a commonly known "dry feeling", the main performance is that the sour taste is more sharp, not round, sweet feeling has not reached a better state, some slightly astringent feeling hovering in the mouth. The baking process is a complex chemical and physical reaction process, as well as variables that we do not understand. But dryness is a real taste.

Each kilogram of coffee beans, in an unsaturated environment, emits about 6 to 10 liters of carbon dioxide, equivalent to 1% to 1.2% of the total weight of beans. Of these, 35% were discharged in the first 3 days after baking. The carbon dioxide is then discharged with the same amount of aromatic volatiles (flavor ≠ fragrance). As a result, the coffee beans are not very tasty as soon as they are baked.

After the coffee is bagged, although it has been isolated from the air outside, it will continue to undergo chemical reactions with the air in the bag. For example, the chlorogenic elements and oxygen in the coffee will change chemically, releasing the fragrance inside the coffee beans. The coffee beans will continue to release nitrogen dioxide (exhaust) coffee aroma and taste over time for about 48 hours after roasting.

Most individual coffee bean bottles begin to lose their aroma after a month (for example, flower butterfly and Yega), and fruity aroma is one of the charm of single coffee.

Knowledge expansion: the same coffee tree species, whether planted in Hawaii, Kenya, Papua New Guinea or anywhere else with a similar climate, cannot produce the taste of blue mountain coffee beans.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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