Introduction to the production process and flavor characteristics of Jamaican Blue Mountain Coffee
The main producers of Blue Mountain are Wallenford, Mavis, Old Inn Farm and MOY HALL, of which "Wallenford Farm in the Blue Mountains of Jamaica" is the most famous farm coffee in Blue Mountain Coffee. The coffee has the highest sense of balance and suitable acidity, as well as a very strong aroma. This is Arabica tin card grown coffee, famous for its mild texture and the right acidity, as well as pleasant aromas. Blue Mountain especially has a balanced, rich flavor, and has a delicate and mild island coffee similar to the taste, the packaging is different from the gunny bags (Juke bag) used in other countries, using wooden cases. Most of the coffee is shipped directly from Jamaica to Japan, where it is traded at a high price. The reason why Blue Mountain trades at a high price is that supply exceeds demand, which is also a charming feature of Blue Mountain.
Flavor characteristics: Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity | French | Italian Variety: BlueMountainProcessing Method: Washed Species: Arabica Flavor: Mellow, Rich
Summary: an island country in the West Indies north of the Caribbean Sea
Capital: Kingston (Kingston)
Words: English
Climate: Marine tropical climate
Religion: Protestant 61.3%, Catholic 4%
Population: about 2.8 million (2008)
Production area: BlueMountains
Production varieties: BlueMountain,Typica, Others
Harvest time: January ∼ March
Planting height: 600m ∼ 2000m
Grade: CertifiedBlue Mountain
Processing method: Wet-processed
Features: Mellow, Rich, MIldintensity, balance and subtlety,low-medium acidity
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Introduction to the origin, characteristics, flavor and taste of coffee beans
At present, the main tree species planted are Arabica species, Robusta species (Carneva species) and Liberika species. It can be subdivided into dozens of varieties, which will be distinguished in production, circulation and trading. Even in the same producing country, there will be subtle effects on the flavor and quality of coffee beans because of the differences in climate, altitude and soil quality in different regions.
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Classification of defective coffee beans
There are two main categories: one is formed by soaking coffee in the fermentation tank for too long during washing, and is contaminated by the water washing coffee beans; the other is stacked in the warehouse, thus attaching bacteria and the surface of the beans becomes mottled. Fermented beans are difficult to distinguish from the appearance, so special attention should be paid to hand selection. Fermented beans produce a rancid smell if mixed with coffee. 5. Dead beans die
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