Introduction to the flavor of Jamaican blue mountain coffee boutique coffee bean manor with well-balanced taste
In 1717 King Louis XV of France ordered the cultivation of coffee in Jamaica for twenty years.
Blue Mountain Coffee
Blue Mountain Coffee (6)
In the mid-1970s, the Governor of Jamaica, Sir Nicholas Lloyd (Nicholas Lawes), imported Arabica seeds from Martinique and began to plant them in St. Andrew. To this day, St. Andrews is still one of the three major producers of Jamaican Blue Mountain Coffee, with the other two producing areas: Portland (Portland) and St. Thomas (St.Thomas). In eight years, Jamaica exported more than 375 tons of pure coffee. In 1932, coffee production reached its peak and more than 15000 tons of coffee was harvested.
In 1950, the Government of Jamaica established the Jamaica Coffee Industry Committee (the Jamaica Coffee Industry Board), which sets quality standards for Jamaican coffee and oversees the implementation of quality standards to ensure the quality of Jamaican coffee. The Commission awarded special official seals to raw and roasted coffee exported from Jamaica, which is the highest-level national coffee institution in the world. The origin of Blue Mountain Coffee can be represented by Mavis Bank Coffee Factory (M.B.C.F), Blue Mountain Coffee Co-operative Factory (M.H.C.C.T.), Portland Blue Mountain Coffee Cooperative Factory (P.X.X.S.H.), Coffee Industry Association (Wallenford), Coffee Industry Association (St. John Peak) and J.A.S.
By 1969, the situation had improved because the use of Japanese loans had improved the quality of production, thus ensuring the market. By now, this kind of coffee has reached the point of being feverishly loved.
When it comes to Jamaica, everyone's eyes lit up immediately, because it produced the best "Jamaican Blue Mountain Coffee" (Jamaica Blue Mountain) in the world. We absolutely believe that Jamaica Blue Mountain Coffee is the best coffee, its acid, sugar, alcohol and bitterness are well balanced, fragrant and smooth to drink, but its price is so high that although it is worth a try, there is no need to be fascinated by it. Because other selected coffee also has its own characteristics, and the taste is delicious, the price is also reasonable, this is the good coffee in our life.
The earliest "Jamaican Blue Mountain" refers to the coffee produced by "Warren Ford Farm" and "Silver Hill Farm", with the former of the best quality; today, the Jamaican Blue Mountain refers to coffee beans growing in the Blue Mountain area (more than 1000 meters high) east of Kingston, the capital of Jamaica. Now Mawei is the largest manor, its barrel is printed with M.B.C.F, and its products are often found in Taiwan. The quality control of the Blue Mountains in Jamaica is very strict, and the certification work is carried out by the government's "Coffee Industry Committee".
Coffee beans that generally grow at low elevations and other areas can only be called "Jamaican mountain beans" or "Jamaican waterwashed beans". Compared with the Jamaican Blue Mountains, they have a lot of flavor, but, these producing areas are twice the size of the real blue mountain areas, and the output accounts for 75% of the country's output, so when you buy Jamaican coffee, don't think you bought blue mountain coffee.
Because Jamaica Blue Mountain is so famous, fake Blue Mountain Coffee, or simply called "Blue Mountain Coffee", appears on the market, which is basically a comprehensive product prepared by the store. there may not be a real Jamaican blue mountain bean in it. Blue Mountain coffee is the best coffee in the world. Jamaica's weather, geological structure and topography provide an ideal place. The ridge that runs through Jamaica extends to the eastern part of the island, with the Blue Mountains rising to more than 2100 meters. Cool weather, foggy, frequent precipitation, use this rich soil Rain Water to reconcile. Here, a mixed planting method is used to grow coffee trees to accompany banana trees and avocado trees on terraces. Some small estates are also planted. But even the largest landowners in the region are small-scale growers by international standards, many of whom are small landowners whose families have been working for two centuries. The coffee industry in Jamaica faces a series of problems, such as the impact of hurricanes, increased labor costs and difficult mechanization of terraces. It is difficult to rationalize planting on many small estates and farms
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