What are the varieties and grades of Lanshan No. 1 coffee beans? are blue mountain coffee beans Arabica beans?

Speaking of the most classic coffee, Jamaica's Blue Mountain Coffee must have a place for him. With the promotion of the third wave of boutique coffee, exquisite and elegant types such as rose summer coffee may be more popular on the market now, but we have to admit that Blue Mountain Coffee still has some influence on the whole coffee circle.

Blue Mountain Coffee comes from Jamaica. The history of growing coffee in Jamaica can be traced back to the 18th century. In 1717, King Louis XV of France ordered the cultivation of coffee in Jamaica. Later, the Governor of Jamaica introduced Arabica varieties from Martinique and promoted them, and the coffee crop took root in the land of Jamaica.

Jamaican coffee comes from the Blue Mountains in the east. The Blue Mountains are named after the wonders of the place. The Caribbean Sea surrounds the entire mountain range. Whenever the weather is clear and sunny, the sun shines directly on the sea. The blue light of the Caribbean Sea is reflected on the mountains, hence the name Blue Mountains.

The Blue Mountains happen to be located in what we often call the coffee belt. In addition to having a certain altitude, the Blue Mountains also have fertile volcanic soil, which is undoubtedly very suitable for growing and producing coffee. At the same time, the micro climate of the Blue Mountains is also a major reason for making Blue Mountain Coffee. The overall climate of the Blue Mountains is humid, foggy and rainy all the year round, with an average rainfall of 1980 mm.

The characteristics of Blue Mountain Coffee

Blue Mountain Coffee is smooth and fragrant, and its excellent sense of balance is a major feature. For example, the Blue Mountain Coffee of Qianjie Coffee comes from Clifton Manor. The baristas of Qianjie Coffee will use kono filter cups to brew this Blue Mountain Coffee. The water temperature is 88 degrees Celsius and the grinding degree is medium. The first stage is filled with 30g of water for 30 seconds, and the second stage is filled with about 125g of water, then wait for the coffee liquid to drop, and when it is halfway down, the last stage of water is injected to 225g, that is, 15 grams of coffee powder is injected with 225g of water, the proportion is 1:15.

The taste of Blue Mountain Coffee has always been of high quality, thanks to strict export control over the years. Up to 20 years, Blue Mountain Coffee, which we have passed down by word of mouth, is actually a kind of iron card coffee treated by water washing. unlike other treatments, water washing is the most stable and efficient method in the traditional treatment. the coffee fruit is floated immediately after harvest, the peel and pulp are removed by machine, and then the pectin layer is removed by fermentation, and the water content of the coffee bean is greatly reduced after pectin removal. Therefore, the sun exposure time is shorter and the defect rate is lower. At the same time, the mature washing process will give the blue mountain coffee beans cleaner taste and higher acid quality.

In addition to adhering to mature washing treatment, maintaining the production of tin card varieties is also the reason for the stable and consistent taste of Blue Mountain Coffee. The iron pickup is perhaps one of the oldest Arabica varieties. Since it was introduced to the Blue Mountains in the mid-18th century, it has been crossed many times on the outer continent. The isolated island of Jamaica surrounded by the sea makes the genes of the iron pickup card well preserved. For a long time, the miracle of the Blue Mountain has contributed to the variety of iron pickup.