Blue Mountain Coffee's first sun treatment is a novelty? The difference between sun blue mountain and water blue mountain

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Blue Mountain Coffee's sour, sweet and bitter balanced coffee flavor and fragrant coffee aroma make coffee gluttons have romantic feelings for Jamaican Blue Mountain coffee beans, and Qianjie is one of them. Blue Mountain Coffee has been publicized by some so-called "Blue Mountain Coffee" and "Blue Mountain Coffee drink" on the market in recent years, which has misled countless people's impression of Blue Mountain Coffee. Indeed, the production of real Blue Mountain coffee beans is small and expensive, and only a small number of people have really drunk authentic Blue Mountain coffee. In order for everyone to drink the real Blue Mountain Coffee, Qianjie specially bought two beans from the oldest Clifton Manor, an export company designated by the National Coffee Bureau, wooden barrels of raw beans and rainforest certified Blue Mountain No.1 coffee beans.

As mentioned earlier, the production of real Blue Mountain coffee beans is low because Blue Mountain coffee beans have to be planted in a specific Blue Mountain coffee growing area, which is located in eastern Jamaica, only in the four administrative districts of St.Andrew, St.Thomas, St.Mary and Portland, and coffee grown at an altitude of 1000-1700m can bear the official Blue Mountain logo.

The annual output of coffee in Jamaica remains at 1200-2400 tons, with Blue Mountain Coffee accounting for only about 40%, which is one of the reasons for the high price of Blue Mountain coffee beans. In this way, are there any other reasons for the high price of blue mountain coffee beans in China? Yes, the second reason is that Japan's preemptive right to buy blue mountain coffee beans monopolized more than 80% of blue mountain coffee beans before 2009.

Why will Japan have the right of preemption before 2009?

The Jamaican Coffee Industry Committee was established by the Government of Jamaica in 1950 to develop quality standards for Jamaican coffee and to monitor the implementation of quality standards to ensure the quality of Jamaican coffee. The Committee awarded special official seals for raw and roasted coffee exported from Jamaica because the use of Japanese loans improved the quality of production and thus ensured the market. It was not until 2009 that Jamaica ended Japan's priority procurement rights, and in April 2011, the first Blue Mountain No. 1 coffee arrived at Chinese mainland.

Unexpectedly, the Jamaican government ended the preemption right of Japan. Why is the price of Blue Mountain coffee beans still so expensive?

Since 2008, Jamaican coffee-growing areas have been affected by fruit insects, fruit flies, drought and typhoons. Leaf rust hit Jamaica's most advanced blue mountain growing area in 2012, thinking it was over? The bad luck is not over. In 2015, there was a forest fire in the coffee producing area of Jamaica, and it may take several more years for Blue Mountain Coffee to return to its former prosperity. Before the bad luck, Jamaican coffee production was 2400 tons, with a peak of 3240 tons in 1997. After the end of the bad luck, Jamaican coffee production can only be maintained between 1200 and 2400 tons, in other words, the output of Blue Mountain coffee is only about 300,600 tons.

Blue Mountain Coffee planting area

Blue Moutain

The Blue Mountains are located in the eastern part of Jamaica, 1000-1700m above sea level. Only the Blue Mountains planted in this area are authentic Blue Mountain Coffee. Because the mountain is surrounded by the Caribbean Sea, whenever the weather is clear, the sun shines directly on the blue sea, and the mountain peak reflects the bright blue light of the sea, hence its name. Blue Mountain is located in the coffee growing belt, with fertile volcanic soil, fresh air, no pollution, humid climate, foggy and rainy all the year round (the average precipitation is 1980 mm, the temperature is about 27 degrees). This climate has created the world-famous Jamaican Blue Mountain Coffee.

Here people use a mixed planting method to grow coffee trees next to banana trees and avocado trees on terraces. At the same time, the mountain is rugged (coffee trees are all planted on rugged slopes), and the picking process is so difficult that non-local skilled female workers are simply unable to do it. It is also important to choose ripe coffee beans that are just right when picking. Immaturity or ripeness will affect the quality of coffee.

Clifton Manor

Clifton Mount

The two Blue Mountain coffees currently on shelves on Qianjie come from Clifton Farm, which began to grow and produce coffee as early as the mid-18th century (around 1750). The coffee planting and processing area here falls at an average of 4300 feet (1310.64 meters), with sufficient altitude, mild afternoon cloud shade, adequate sunshine and mineral-rich planting soil to provide good growth conditions for coffee plants. it also prolongs the ripening of coffee cherries.

Clifton Manor is also the only rainforest certified in the Blue Mountain growing area. Rainforest certification refers to the use of traditional farming methods cultivated in the shade of primary forests, which are beneficial to the protection of ecosystems. Some of the proceeds from the alliance are also used for the protection of wildlife in tropical rainforest animal reserves and the improvement of workers' living standards.

Blue Mountain Coffee varieties

Typica

Blue Mountain Iron Card was transplanted from Martinique to Blue Mountain in Jamaica in the 1820s. After more than 200 years, Blue Mountain Iron pickup has evolved better disease resistance, especially better resistance to fruit rot than ordinary iron pickup. However, the Blue Mountain Ironhide Card cannot replicate its sweet and fragrant characteristics when it steps out of Jamaica.

The top leaf of the iron pickup is bronzed, the bean body is oval or thin, the tree is tall, the branches are slightly tilted, the angle is 50 Murray 70 degrees, the flavor is elegant, but the physique is weak, the disease resistance is poor, the coffee yield of each tree is very low and the fruit yield is very low.

Blue Mountain Coffee Export Standard

CIB stipulates that only the blue mountain coffee beans produced in the producing area of Jamaica Blue Mountain more than 2200 feet can be called Jamaica Blue Mountain Coffee. According to the bean size, the grades are NO.1, NO.2, NO.3 and hand-selected PB. Among them, the basic standard of NO.1 Blue Mountain raw beans is beans with more than 17 mesh, defect rate less than 3%, moisture content about 13%, and so on. At present, the Jamaican coffee shop on the market can issue certificates for all exported Blue Mountain coffee.

What are Blue Mountain NO.1, NO.2, NO.3 and hand-selected PB?

Blue Mountain No. 1 Blue Mountain No. 1 beans: 96% of the coffee beans must be a screen size of 17 picks 18, no more than 2% of the defective beans.

Blue Mountain No. 2 Blue Mountain No. 2 beans: 96% of coffee beans must be sieve size 16, no more than 2% of defective beans.

Blue Mountain No. 3 Blue Mountain No. 3 beans: 96% of coffee beans must be sieve size 15, no more than 2% of defective beans.

Blue Mountain Peaberry blue mountain round beans: 96% of the coffee beans must be single round beans with a screen size of 10, and no more than 2% of the defective beans.

Blue Mountain Coffee treatment

Until 2019, Blue Mountain Coffee at Clifton Farm used water washing to treat raw coffee beans. During the treatment, first remove the peel and pulp and let it ferment for 18 hours, then put the fermented beans into the pool and pass them back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12-14%, otherwise they will continue to be mellow, moldy and rotten. After that, the coffee beans are screened and stored in a special warehouse.

In the new production season in 2020, Clifton Farm launched the blue mountain coffee beans with sun treatment for the first time, which is really novel. Jamaica has a tropical rainforest climate, with the rainy season from May to June and September to November every year, with the most showers in January and May. However, the harvest and treatment season of Jamaican Blue Mountain Coffee is from February to June each year, and half of the time is spent on the rainy season, so it is obviously impractical to use sun treatment. In addition, the quality of traditional sun-treated coffee is unstable, and the quality of coffee depends on the mood of God. In addition, if you want better quality sun treatment, the labor cost is higher than water washing and other treatments. When coffee fruits are dried in the sun, they need to be turned manually every few hours to maintain ventilation, reduce mildew and ensure uniform drying. Such a thankless treatment was even more difficult in Jamaica.

There is a sun-treated Blue Mountain coffee on the front street coffee (also certified for export by the Jamaican Coffee Board, of course). In fact, the production of this sun-dried Blue Mountain Coffee is also very difficult. Before, Blue Mountain Coffee has always insisted on using only water washing treatment, that is because water washing is the most essential embodiment of Blue Mountain flavor, and changing the treatment method will certainly change its flavor structure. Of course, Blue Mountain Coffee adopts sun treatment, which is more in line with the needs of the development of the market.

Comparison of Qianjie Coffee Blue Mountain Raw beans

Observe the raw beans of Blue Mountain for the first time, no matter in the sun or in water, the particles are very full, the eyes are balanced, the two ends are slightly warped, and the shape is oval. From the side, the bean body is flat and thin, which is a kind of iron card with pure blood.

Suggestion on coffee baking in Qianjie

Washing Blue Mountain: the furnace temperature is 170 degrees Celsius, the fire power is 140 degrees after the throttle is set for 1 minute, the throttle is unchanged, the temperature is 153 degrees, the bean surface turns yellow, the smell of grass disappears completely, dehydration is completed, the firepower is adjusted to 115 degrees, and the throttle is changed to 4. In the 8th & # 39th minute, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to explosion. at this time, listen clearly to the sound of an explosion point, and start to explode at 8 degrees 39 ". Adjust the firepower to 90 degrees, the throttle is fully open (adjust the firepower to be very careful, not to be so small as to be free of bursting sound), and put the pot at 201.3 degrees.

Sun Blue Mountain: furnace temperature 165℃ into the pot, firepower 130C, throttle open 3; temperature recovery point 1pm 391032 ", furnace temperature 95.8℃, firepower unchanged; blower door adjusted to 4min 4min to 140min. When the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the bean surface appears ugly wrinkles and black markings on the bean surface, the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen clearly to the sound of an explosion point, to 10 minutes after the start of an explosion, the development of 3 minutes after an explosion, 198.5 ℃ into the pot.

Comparison of coffee and cooked beans in Qianjie

The biggest difference between sun-dried beans and water-washed beans is that the silver skin of sun-dried beans is very clean, while the silver skin of water-washed beans remains yellowish in the middle line.

The reason is that the silver skin on the middle line of coffee beans is the most difficult to fall off in the baking process. Sun beans are relatively easy to fall off together with the silver skin on the middle line because the outer silver skin is connected with the whole piece of silver skin, while the silver skin of washed beans is attached to the bean body in fragments, and the silver skin cracked in the middle line cannot be easily peeled off.

The suggestion of cooking in Qianjie

Filter cup: kono filter cup

Coffee powder: 15g

Ratio of powder to water: 1:15

Water temperature: 88-89 degrees

Degree of grinding: medium and coarse grinding (pass rate of No. 20 standard sieve 75%)

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, followed by 95 grams (the electronic scale shows about 125 grams), and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams are injected at 3 places (the electronic scale shows about 225 grams). About 1 minute 40-1 kilogram 39th 45 "second injection is completed. 2: 05"-2 grams 3915 "trickling is completed, remove the filter cup and complete the extraction.

[washed Blue Mountain]: the entrance has dark chocolate, nut flavor, high cleanliness, very bright, good mellow thickness, sweet and sour balance.

[sun Blue Mountain]: the sweetness of brown sugar in the mouth is accompanied by sour berries, with a nutty cocoa flavor in the middle and back, a creamy palate, rich and obvious layers, and a walnut aroma in the finish.

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