What does Blue Mountain Coffee taste like chocolate? How does the smell of coffee beans change during the growing period?

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Qianjie-brief introduction of Blue Mountain Coffee and Coffee growing season

Jamaica is a country located in the Caribbean that produces the world-famous Blue Mountain Coffee. The blue mountain is steep, the air is fresh, there is no pollution, it rains all the year round, and there is a great temperature difference between day and night, which has a unique and fertile new volcanic soil. Most importantly, every afternoon, clouds cover the whole mountain area, which not only shades the coffee trees naturally, but also brings abundant water vapor. The superior geographical and climatic conditions make Blue Mountain Coffee outstanding in taste and aroma, making it superior to others.

In addition to outstanding natural conditions, Blue Mountain Coffee from planting, picking, to cleaning, shelling, roasting and so on, each process is very exquisite, with strict standards. For example, there are explicit rules on the use of organic fertilizers in which growing period, and many of the picking and follow-up procedures are done by hand, and most of the participants are female workers. In order to ensure the quality of coffee during transportation, Jamaica is the last country that still uses traditional wooden barrels to transport coffee. The taste of Blue Mountain Coffee is rich, mellow, and balanced with sour, sweet and bitter. It is a real Blue Mountain flavor.

Coffee and bean cultivation period

The so-called bean cultivation is to let the freshly roasted coffee beans exhaust naturally for a period of time in the case of oxygen isolation, so as to reduce the content of carbon dioxide.

Because there is too much carbon dioxide, it will obviously hinder the contact between hot water and coffee powder in the process of brewing, which is mainly aimed at Italian high-pressure extraction. Because the extraction time of tens of seconds is very short, any slight change in factors will have a significant impact on the results, so the conditions for Italian concentration are more stringent, including the correction of the thickness of the powder, the distribution of pressure, the temperature and contact time of hot water, and the content of carbon dioxide in coffee powder (regulated by raising beans). However, if the roasted coffee beans are kept for too long, the flavor will gradually decline, but the Italian extraction has a high tolerance for the storage time of coffee beans.

Knowledge expansion: with the increase of time, the flavor intensity of coffee beans will become weaker day by day, which is due to the combined effect of time and oxygen.

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