Jamaican coffee flavor manor area introduction to Atlanta Manor Caribbean region
As early as the mid-18th century (around 1750), Clifton Farm began to grow and produce coffee. According to a survey conducted by the Jamaica Institute in 1810, Robert Hamilton was the owner of the farm at that time. This map shows that Clifton Mountain is divided into two parts: 427 acres of pastures with 80 acres of coffee at the top, 111 acres of coffee and 264 acres of pastures at the foot of the mountain.
In 1872, Ms. Marianne Ross, a famous British painter and writer, visited Jamaica and stayed on Clifton Hill for five months. In her autobiography memories of Happy Life, she mentions the Clifton Hotel where she stayed: "the Clifton Hotel belongs to a local gentleman who has lost his wife. Instead of staying in a hotel, he rents it to different people every week, so that more people can experience the cold air at an altitude of 5000 feet and have the opportunity to walk among the best and oldest coffee plantations in Jamaica. "
General information about Clifton Farm:
Owner: sharp family
Location: Newcastle area
Total area: 250 acres
Coffee acreage: 180 acres
Average altitude: 4300 ft (1 310.64 m)
Dryness: 100% sun drying
Variety: 100% Arabica iron pickup
Cup test features: a perfect and delicate balance of acidity, mellow thickness and aroma. Its acidity is bright and delicate. Its body is as smooth as velvet. Its aroma is slightly penetrating, accompanied by floral, spicy, and citric acid tones. There is a hint of cocoa after the entrance.
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High-quality Jamaican Blue Mountain Coffee Manor introduction to Silver Mountain Manor
The difference in transportation between Blue Mountain Coffee and other coffee is that it is transported in a 70kg barrel, a replica of the Bonifieur barrel made in Guadeloupe's Bug Century, which was originally used to carry flour from England to Jamaica, usually with a trademark and the name of the manufacturer. Coffee industry committee for all authentic Jamaican coffee
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The national economy of Puerto Rico developed rapidly in the 20th century. Stimulated by the strong support of the government and the expanding demand of the local market, Polish coffee gradually returned to its former elegant demeanor. The Yauco region is internationally renowned for its full Body, creamy and red wine aftertaste and chocolate nut finish. Regional characteristics at higher elevations, slower maturity, surpassing
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