A brief introduction to the Development of Blue Mountain Coffee Flavor and taste in St. Thomas, Jamaica

In order to ensure the quality of Blue Mountain Coffee, CIB has made a series of specifications:

1. Clearly define the production area

two。 Choose to plant Arabica tin card varieties

3. Training coffee farmers (planting techniques, harvest handling techniques, environmental protection, etc.)

4. Improve coffee processing skills (insist on picking by hand, picking only fully ripe red fruits; use water washing; control drying conditions so that the target moisture content of coffee beans is 12%)

Since 1953, CIB has classified coffee grown in this region as Blue Mountain Coffee according to its special origin. By 1980, Jamaican Blue Mountain Coffee had become so famous that some British and American retailers labeled it as "Blue Mountain Coffee" on non-Jamaican coffee. To this end, CIB specially designed a label that can only be affixed to 100% Jamaican Blue Mountain Coffee in 1984-1985. There are also Jamaican alpine coffee and preferred coffee Logo.

The producing area of Jamaican Blue Mountain Coffee is strictly limited to 910-1700m above sea level in Jamaica Blue Mountain area.

Strictly speaking,

Coffee grown at 910-1700m is called Jamaican Blue Mountain Coffee.

Coffee grown at 460-910m is called Jamaican Alpine Coffee.

Coffee grown below 460m is called Jamaica preferred Coffee.

There is no coffee growing in the forest reserve above 1700m.

Jamaica is a tiny coffee grower, accounting for only 0.02 per cent of the world market, with 85 per cent of its exports to Japan.

Among them, the leading role is the Jamaican Coffee Industry Association (Coffee Industry Board, referred to as CIB), which was established in 1948 to promote the development of the Jamaican coffee industry, improve the income of coffee farmers, protect the quality of Jamaican coffee, and sell Jamaican coffee around the world.