Where does Blue Mountain Coffee come from? What is Blue Mountain No. 1 Coffee?

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I believe that many friends in the process of understanding coffee, have heard of "Blue Mountain Coffee", will also hear that Blue Mountain Coffee is the best coffee. However, because the price is very expensive, so many friends have not dared to try.

Nowadays, with the rapid development of the boutique coffee industry, the authentic Blue Mountain coffee beans belong to the boutique coffee beans, and they are also a very well-known good quality coffee beans in the world, which are loved by glutton all over the world. People love Blue Mountain Coffee so much. Qianjie Coffee thinks that it is because of its balanced taste, mellow and full-bodied, with a clean and full taste.

Where does Blue Mountain Coffee come from?

Blue Mountain Coffee is produced on the Caribbean island of Jamaica, which runs through many mountains, the slopes of which are the main producers of Jamaican coffee. The Blue Mountains, located northeast of the capital of Jamaica, is just one of these mountain groups. The mountain has such a good name because the British soldiers who had arrived in Jamaica saw the blue light shining over the mountain and shouted, "look, the blue mountain!" From then on, it was named "Blue Mountain". In fact, the island of Jamaica is surrounded by the Caribbean Sea. On every sunny day, the sun shines on the sea, and the distant mountains are shrouded in a faint blue atmosphere because of the refraction of the azure sea. It's kind of mysterious.

Most of the Blue Mountains are more than 1800 meters above sea level, of which the highest peak is 2256 meters above sea level. It is also the highest peak in the Caribbean and is a famous tourist attraction. The unique flavor of Blue Mountain Coffee is related to its unique geographical location and climatic conditions. Blue Mountain is located in the coffee belt between 25 degrees north latitude and 25 degrees south latitude, with fertile new volcanic soil, fresh air, no pollution, rainy all the year round and great temperature difference between day and night. Most importantly, every afternoon, clouds cover the top of the mountain, which not only shades the coffee trees naturally, but also brings abundant water vapor, which makes the taste and aroma of Blue Mountain coffee outstanding.

Only coffee grown in the Blue Mountains above sea level of 9-1700 meters can be called Blue Mountain Coffee. A coffee enthusiast in the United States, who is more "demanding", insists: "Coffee grown at an altitude of 2256 meters is Blue Mountain coffee." Relatively speaking, the coffee with moderate altitude has the best quality. Specific altitude, air humidity, rainfall, light and other factors have created the famous king of coffee.

Front Street Coffee-Jamaica Blue Mountain one Coffee producing area: blue Mountain producing area Farm: Clifton altitude: 1310m Variety: iron pickup treatment method: washing treatment Grade: NO.1

The Jamaican Blue Mountain Coffee on the front street starts with Clifton Manor, an export company designated by the Jamaican National Coffee Agency. The buckets containing raw coffee beans will have Clifton manor printed in English and the logo of green water frog. Coffee shops on Qianjie can see that coffee buckets have been certified by Clifton Manor.

According to Qianjie Coffee, the raw bean standard of Lanshan No. 1 coffee is more than 17 mesh, the defect rate is less than 2%, and the moisture content is about 13%. Every time the raw beans of Blue Mountain No. 1 coffee arrive at the Qianjie coffee factory, the baristas will conduct a careful inspection. Each batch of Clifton Manor coffee beans appear to be full-grained, uniform in size and turquoise (the color of washed coffee beans).

Qianjie coffee cup test confirmed that Lanshan No. 1 coffee bean flavor is both comfortable sour, sweet, bitter, fragrant and mellow, with dark chocolate, nutty flavor, creamy smooth taste.

Suggestion on brewing coffee in Qianjie

Kono filter cup, 88C water temperature, 1:15 powder / water ratio, 15g powder weight, medium grinding degree (20 standard sieve pass rate 70%), with three-stage water injection for extraction.

The first stage is injected with 30 grams of water for steaming for 30 seconds, and the second stage is injected with about 125 grams of water, then wait for the coffee liquid to drop, and when it falls to half, the last section of water is injected to 225 grams, and then the extraction ends when all the coffee droplets lag behind. Generally, the total extraction time is about 2 minutes and 10 seconds.