The elegant and perfect Jamaican Blue Mountain Coffee introduces St. Thomas.

Blue Mountain coffee is like a lady, you should know how to appreciate its unique charm. In a good state of mind led by a European coffee cup, dense aroma, suddenly curl into your nasal cavity, you can not help but sip, carefully taste, that wisp of lingering taste, from your throat, slowly drift, deep into your organs. At this moment, you might as well in the melodious blues music, in the pure fragrance, with a cup of blue mountain coffee to cleanse the soul, warm the soul. Drinking a cup of Blue Mountain is reading a poem, listening to a song, dancing a perfect dance, and the protagonist is yourself.

Generally speaking, Jamaica Blue Mountain Coffee uses Medium Roast, which is suitable for single coffee, so as to retain its flavor to the greatest extent. 100% pure Jamaica Blue Mountain coffee unique acid, bitter, sweet, alcohol, especially its rich unique fruit, perfectly balanced harmony, high altitude origin makes it with a little high quality sour, a very slight degree of bitter taste short and not retained in the mouth, into the throat that turns into a slightly sweet feeling, mellow throat rhyme more people want to finish, so that the taste of vision, smell, taste at the same time get the most perfect enjoyment, so that coffee lovers all over the world are deeply fascinated by it! Its caffeine content is very low, only about 1/3 of ordinary varieties of coffee, in line with modern people's health requirements. Therefore, the World Coffee Organization believes that Blue Mountain Coffee is "the only coffee in the world that cannot be found without defects."

Why Blue Mountain Coffee tastes pure "secret": their coffee trees all grow on rugged hillsides, picking process is very difficult, non-local skilled women simply can not be competent. It's important to pick coffee beans that are ripe, as immature or overripe can affect the quality of coffee. The beans are shelled the same day and allowed to ferment for 12-18 hours. Coffee beans are then washed and sifted. After that, the process is drying, which must be carried out on concrete floor or thick blanket until the humidity of coffee beans drops to 12%-14%. Then they are stored in special silos. When needed, it is taken out and roasted, and then ground into powder. These procedures must be strictly controlled, otherwise, the quality of coffee will be affected.

Of course, in terms of brand promotion, the Japanese have contributed to Jamaica Blue Mountain Coffee.

● History

In 1717, King Louis XV of France ordered coffee to be grown in Jamaica. In the mid-1920s, Nicholas, governor of Jamaica, ordered coffee to be grown in Jamaica. Nicholas Lawes imported Arabica seeds from Martinique and began planting them in St. Andrew. To this day, St. Andrew's is one of the top three growing regions for Blue Mountain coffee in Jamaica, along with Portland and St. Thomas. Within eight years, Jamaica exported more than 375 tons of pure coffee. Coffee production peaked in 1932, harvesting more than 15000 tons of coffee. The Government of Jamaica established Jamaica Coffee Industry Board in 1950 to establish quality standards for Jamaica coffee and oversee the implementation of quality standards to ensure the quality of Jamaica coffee. The Commission awards a special official seal to Jamaica's exports of green and roasted coffee and is the world's highest national coffee authority. At present, Mavis Bank Coffee Factory (M.B.C. F), Blue Mountain Coffee Cooperative Factory (M.H.C.C.T.), Portland Blue Mountain Coffee Cooperative Plant (P.X.X.S.H.), Coffee Industry Association (Wallenford), Coffee Industry Association (St. John's Peak) and Blue (J.A.S.)