What are the characteristics of Blue Mountain Coffee? Introduction to the varieties, grades, prices and taste characteristics of Lanshan coffee beans

Many people, even if they are not coffee lovers, have more or less heard the name Blue Mountain Coffee. Blue Mountain Coffee is famous for its fragrant aroma and rich taste. Let's talk about Blue Mountain Coffee in front of the street below to introduce the classic taste of Blue Mountain.

Blue Mountain Coffee comes from Jamaica.

Blue Mountain Coffee comes from Jamaica in the Caribbean archipelago, where caffeine is grown in the famous Blue Mountains. The Blue Mountains are located in the eastern part of Jamaica, with a peak of 2256 meters above sea level and the highest peak in the entire Caribbean region.

Blue Mountain is located in the coffee belt between the north and south latitudes of 25 degrees, with a unique geographical location. Jamaica has a tropical rain forest climate, with abundant rainfall, humid air and cloudy mountains. The average elevation of the Blue Mountain is higher, coffee trees are suitable for planting on the slope, and the terrain is conducive to drainage. Plenty of light during the day, coupled with the local fertile volcanic soil layer, so that the coffee grown here to absorb full nutrients, and fully converted into aroma substances.

Coffee grown in the Blue Mountains usually ripens between June and November every year, and local women who are familiar with the terrain are arranged to pick coffee cherries on steep slopes. Here, female workers who pick coffee fruits need to have some experience, and they need to harvest fruits with suitable maturity, because undermature or overripe coffee cherries are easy to affect the quality of coffee produced later.

Blue mountain iron card variety

Jamaican Blue Mountain Coffee belongs to the variety of tin card. I believe friends who have preliminary knowledge of the variety of coffee must know that it belongs to the Arabica variety with pure taste and has a long history of cultivation.

The tree shape of the iron pickup is tall, and there will be red copper leaves at the top, so it is often called red top coffee. Iron pickup has a pure and elegant flavor, but its physique is weak, disease resistance is poor, and the yield of a single plant is very small. This is also the reason why there are fewer and fewer varieties of tin card coffee. It has been more than 200 years since iron pickup was introduced to Blue Mountain in the 18th century, and the iron pickup of Blue Mountain has also adapted to the local island type and evolved a better ability of disease resistance, among which the coffee berry disease will be much stronger than the general tin card.

It is worth noting that if the Jamaican Blue Mountain Ironhide card is transplanted to other coffee producing areas, the flavor does not show the original sweet fragrance of the Blue Mountain.

Quality of Blue Mountain Coffee treated with Water

Qianjie believes that the classic representative of making Blue Mountain flavor boutique coffee is Jamaica's insistence on growing tin card varieties and traditional washing treatment.

With the diverse needs of the market, some estates begin to offer a small number of sun batches of Blue Mountain, but Qianjie believes that the flavor of washed Blue Mountain coffee is clearer and is the most classic Blue Mountain flavor. if you taste it for the first time, you can start with washed Blue Mountain Coffee.

The picked fresh coffee cherries are manually screened for immature and overripe fruits, then peeled, fermented directly for 12-18 hours, and then brushed in clean water in order to remove the pectin layer outside the raw beans. Finally, spread out the half-dry and half-wet coffee beans to dry. Every step should be strictly mastered, otherwise it is easy to affect the quality of Blue Mountain Coffee. Washing treatment has more steps to pick out defective beans, so the flavor of Blue Mountain coffee is clearer.

Classification of Blue Mountain Coffee

According to Qianjie, Jamaica established the National Coffee Industry Bureau, referred to as CIB, in 1953, and adopted the coffee export grade guidelines, which have quite standard regulations on the size, color, defects and flavor of exported coffee raw beans.

CIB is divided into three grades according to the height of coffee grown. As can be seen from the table, only a range of 910m-1700 m is called Jamaican Blue Mountain Coffee (Blue Mountain Coffee). Those below 910m above sea level can only be named after Jamaican Alpine Coffee (High Mountasin Supreme Coffee) and Jamaican preferred Coffee (Jamaica Prime Coffee).

Jamaican Blue Mountain coffee grown above 910 meters above sea level needs to be further divided into four grades according to the size and defect rate of coffee beans, and the higher the grade, the fewer the number. Among them, the blue mountain No. 1 coffee bean purchased in front street is the highest grade blue mountain coffee, the raw bean is the size of 17Compact 18 mesh, the defect rate can not be higher than 2%, the moisture content is about 13%, and the particles are neat, full and uniform.

The Blue Mountain No. 1 coffee beans on the front street are from Clifton Manor. Not only do they do fine screening on raw beans, but also make efforts on the transportation and packaging of raw beans. In order to insulate the blue mountain coffee raw beans from the air during transportation and avoid damp, the blue mountain raw beans will be installed in a special log barrel. Before export, CIB will check whether the flavor of each batch of Blue Mountain coffee meets the standard.

Taste characteristics of Blue Mountain Coffee

From the planting, harvest to output of Blue Mountain Coffee are all through strict hurdles, roasting is also a very critical link. Qianjie bakers hope to restore the more classic Blue Mountain flavor, using medium-to-deep baking. After baking at high temperature, the appearance of coffee beans has been caramelized, and the obvious aroma of baked bread can be smelled. In order to enable customers who place orders to taste the full aroma of Blue Mountain coffee, the coffee shipped in front of the street is freshly roasted within 5 days and can be brewed and drunk when it is received during the best taste period.

If we use hand grinding equipment at home, we can feel the very crisp and coherent sound of Blue Mountain coffee beans. After grinding, the aroma of Lanshan No. 1 coffee bean is very dense, full of nut biscuit aroma. To taste the exquisite coffee of Blue Mountain, Qianjie suggests drinking in the form of black coffee, which can drink the pure aroma of Blue Mountain.

On brewing, Qianjie formulates the extraction parameters according to the characteristics of Lanshan No. 1 coffee, and you can adjust it according to your ideas and your own needs. Due to the deep roasting degree of Lanshan No. 1 coffee and the strong water absorption of coffee powder, thicker grinding degree and lower water temperature will be chosen here in order to avoid excessive extraction. In addition, Qianjie hopes that Lanshan has a more mellow taste and will choose a filter cup with a slow flow rate, such as the KONO filter cup.

The parameters of Qianjie store cooking Blue Mountain No.1 are: KONO filter cup, water temperature of 88 degrees Celsius, ratio of powder to water at 1:15, 15g coffee powder, grindability (75% of standard sieve 20), three-stage extraction.

Here in the front street, wet the KONO filter cup, and then align it into the filter paper, which can fit better with the filter cup. Pour out the water from the sharing pot and put in 15g coffee powder, steam with 30g water for 30s, then start injecting water around the center in a small flow until 125g, wait for the coffee powder layer to drop to half the position of the filter cup and start to inject the second section with the same method until 225g. The filter cup can be removed after all the dripping is completed.

Blue Mountain No. 1 coffee tastes like dark chocolate, caramel sweetness, soft and elegant acidity, each taste balanced, smooth and mellow, with a very typical Blue Mountain flavor.

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