Description of taste and flavor of Jamaica Blue Mountain Coffee Bean introduction to the Origin of Grinding scale varieties

Jamaican Blue Mountain Coffee is harvested every year from June to November, usually by hand. After picking, it goes through the processes of washing, peeling, fermentation, dehydration, sun drying, shelling, and baking before you can get a ripe blue mountain coffee bean. In the process of raw bean processing, there are special personnel responsible for quality supervision in each step. For the very precious Blue Mountain Coffee, the packing and transportation mode adopted by the Jamaican government is also different. Unlike other coffees, Blue Mountain Coffee is not packed and transported in cloth bags at 60kg / bag, but in wooden barrels at the standard of 70kg / barrel. Jamaica is also the last country to still transport coffee in traditional wooden barrels. Jamaican Blue Mountain coffee beans must obtain a certificate of quality recognition issued by the Jamaican Coffee Industry Committee, which is the only body in Jamaica authorized to issue such a certificate. And each batch of exports will have special quality supervision experts responsible for sampling, baking, grinding and brewing coffee, and finally make a judgment on whether it is up to the standard or not.

As Japan has always invested in the Jamaican coffee industry, Blue Mountain Coffee is mostly owned by the Japanese, and they have also obtained the right of preemption of Blue Mountain Coffee. In 1992, Jamaica sold 688 tons of Blue Mountain coffee to Japan, 75 tons to the United States and 59 tons to Britain. 90% of Blue Mountain coffee is bought by the Japanese. Since the rest of the world can only get 10% of Blue Mountain, regardless of the price, Blue Mountain coffee is always in short supply.

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. Can represent the origin of Blue Mountain Coffee. There are six signs: Mavis Bank Coffee Factory (M.B.C.F), Blue Mountain Coffee Cooperative (M.H.C.C.T.), Portland Blue Mountain Coffee Cooperative (P.X.X.S.H.), Coffee Industry Association (Wallenford), Coffee Industry Association (St. John's Peak) and Lanli (J.A.S). Real Blue Mountain Coffee is made from the best local raw coffee beans. This is the pleasure of tasters. Its flavor is rich, balanced, fruity and sour, and can meet people's various needs. In addition, the high-quality fresh Blue Mountain coffee has a long-lasting flavor, as drinkers say, with a long aftertaste.

In the steep and high-altitude mountains, careful farming and harvesting, all Jamaican Blue Mountain coffee is ground, tasted and distributed by the Jamaican Industry Association. The coffee in the cup tastes very clean, and it is one of the sweetest coffee in the world. This taste has been described by Jim Reynolds in Peet coffee and tea: "the best example of Jamaican Blue Mountain Coffee is its aroma, smoothness and richness." it makes me feel like a gem. It's as precious as a gem. It's complex, but very mild, it's sweet, it's very mellow. You have to taste it in order to know what I'm talking about. Unique growth conditions and careful production make Jamaican Blue Mountain Coffee very famous.