Blue Mountain Coffee with harmonious taste and excellent flavor introduces boutique coffee.
There are three main types of Jamaican coffee:
Blue Mountain Coffee (Blue Mountain Coffee)
Alpine Top Coffee (Jamaica High Mountain Supreme Coffee Beans)
Premium Jamaican Coffee (Jamaica Prime washed)
The Jamaican government has a very strict definition of Blue Mountain Coffee:
Coffee must be grown in the Blue Mountain area designated by the Jamaican Coffee Board, processed by a government-authorized processing plant and certified by the government. Among them, the Blue Mountains are defined as more than ten specific areas, mainly distributed in John Crow, St.John's Peak, Mossman's Peak, High Peak, Blue Mountian Peak and other five peaks. At present, there are only six government-designated Blue Mountain Coffee processing (roasting) plants: WALLENFORD, Mafis River Embankment Central Factory (M.B.C.E), Blue Mountain Coffee Cooperative Plant (M.H.C.C.T.), Portland Blue Mountain Coffee Co-operative Plant (P.X.X.S.H.), St. John's Peak (St.John's Peak) and J.A.S.
Blue mountain coffee export grades: No.1, No.2, No.3, round beans (Peaberry).
Grading criteria:
No.1-17hammer 18 eyes, the proportion of defective beans is not more than 2%
No.2-16ax 17 mesh, the proportion of defective beans is not more than 2%
No.3-15ax 16 mesh, the proportion of defective beans is not more than 2%
Round beans (Peaberry)-10MS, the proportion of defective beans does not exceed 2%
Note: coffee usually grown between 457m and 1524 m above sea level is called Alpine Top Coffee, and coffee grown between 274m and 457m above sea level is called premium water washing in Jamaica. Jamaican coffee was first grown in the hills near Saint Andrew and then gradually expanded to the Blue Mountain area. St. Angel District is still the main coffee production area in Jamaica except Blue Mountain, the coffee produced is similar to Blue Mountain, and the quality is also quite high, but because it is not on the Blue Mountain, it is named by Jamaican High quality Water washing (Jamaica Prime washed), its taste is rich and mellow, sweet, sour and bitter balanced and round, the price on the market is quite high, and it is recognized as one of the best products.
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The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer at B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of boutique coffee.
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