Healthy and delicious black coffee Blue Mountain Coffee of Jamaica
The earliest coffee on the island of Jamaica came from Haiti in Latin America in 1728. By 1790, some coffee farmers among the refugees in exile from Haiti had settled in the Blue Mountains and brought coffee-growing technology here. In 1838, Jamaica abolished slavery and allowed liberated slaves to cultivate their own land. Free slaves moved to the mountains to grow coffee and exported it to England. Coffee has come to be known for its admiration by the British upper class. This kind of coffee is the Blue Mountain coffee that fascinates coffee lovers all over the world today.
Pure Jamaican Blue Mountain Coffee perfectly combines the unique sour, bitter, sweet, mellow and other flavors of coffee to form a strong and attractive elegant flavor, which is unmatched by other coffee. People who love Blue Mountain Coffee say: "it is a 'coffee beauty' that combines all the advantages of good coffee." Jim, general manager of Pitt, which is famous for its coffee and tea business in the United States, said of Blue Mountain Coffee: "it tastes fragrant, smooth and mellow, and it makes me feel as precious as a gem. It is precisely because the taste of Blue Mountain coffee is moderate and perfect, so Blue Mountain coffee is generally drunk in the form of black coffee."
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Blue Mountain Coffee-Blue Mountain Coffee
Blue Mountain Coffee can maintain today's premium status, but also inseparable from the local business policy. In 1932, Jamaica adopted a policy to encourage coffee production, reducing the island's dependence on sugar exports. The local government did not plant a large number of high-quality coffee in order to increase production value, as most coffee-producing countries did. Instead, it preferred to sacrifice coffee production for quality.
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Basic knowledge of coffee Why is coffee bitter?
Why is coffee bitter? This problem has plagued scientists for decades. Now, scientists have narrowed down their research and targeted two chemical molecules. At the annual meeting of the American Chemical Society, scientists reported that the two bitter chemical molecules were produced during the processing of coffee, a discovery that may cause coffee to be added.
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