Is the blue mountain coffee bean baked deeply or lightly?

Is the blue mountain coffee bean baked deeply or lightly?

In 1717 King Louis XV of France ordered the cultivation of coffee in Jamaica for twenty years.

Blue Mountain Coffee

Blue Mountain Coffee

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.

By 1981, about 1500 hectares of land in Jamaica had been reclaimed for coffee cultivation, followed by the opening of another 6000 hectares of coffee land. In fact, today's Blue Mountain area is a small area with a planting area of only 6000 hectares, and it is impossible to grow all the coffee marked "Blue Mountain" there. Another 12000 hectares of land is used to grow two other types of coffee: Alpine top coffee and Jamaican premium coffee.

However, as a roaster, the decision on the roasting level of coffee should not only start from the roaster's personal fun and hobby, but should focus on the needs of the audience, so shallow baking is reasonable, deep baking has deep baking principle. There is no good or bad agreement between the two. If your servant pursues the taste and the local characteristics of the coffee, then light baking can make your customers more aware of what they are important. On the contrary, assuming that your servant is in love with round, barren, mellow, and sweet coffee, then moderate deep baking is a good contrast. But Uncle Dou wants to say a word for the roasters of deep-roasted coffee. Many shallow-roasted roasters believe that in deep-roasted coffee, there is no other flavor except bitterness, and the flavor of coffee dissipates in deep roasting. How subjective the statement is. A roaster who is good at deep roasting coffee, not only is there no burning smell in his coffee, but the cub can also feel the richness of the coffee. That is to say, a person who can only bake coffee to black oil, and the smell of smoke is extremely violent, he is not a baker, but a charcoal burner.