You may not have drunk coffee, but you must have heard of the Blue Mountains! Before the concept of specialty coffee came out, the words "Blue Mountain Coffee" were synonymous with high-quality, best, and most expensive coffee.
When you taste it for fame, you'll find that it's comfortable to drink, but it doesn't seem to be as expressive as it is rumored to be, just a normal cup of high-quality coffee. In terms of flavor, it doesn't stand out; In terms of taste, it doesn't stand out from the crowd either. Does it taste worthy of its fame and a**?
Blue Mountain coffee is placed today, and there really is no place that is particularly outstanding. But if you look back at the history of its fame, you will find that its fame is well deserved.
Jamaica is an area of less than 1The 10,000-square-kilometre island nation is located in the eastern part of the island. As early as 1728, coffee was introduced to the Blue Mountains for cultivation. And Blue Mountain Coffee really became the "king of coffee" from the 50s of the 20th century.
In 1952, the Jamaica Coffee Industry Management Office, established four years earlier, was upgraded to the Jamaica Coffee Industry Board (CIB), which is responsible for setting regulatory standards and supervising the quality of Jamaican coffee production. Jamaica has a small area where coffee can be grown, so if you want to develop the coffee cultivation industry, you can only develop in the direction of high-quality coffee.
Once the CIB was established, coffee beans from the Blue Mountains were graded for size, color, uniformity, defect rate, moisture content, and cupping score.
In the cupping, CIB found that some areas of the Blue Mountains produced coffee beans with a significant improvement in flavor and taste compared to others, and the coffee was very balanced in addition to bitterness, sour and sweet, and it was thick and clean to drink. As a result, the CIB has set aside a region in the Blue Mountains that only coffee produced in this area can bear the name Blue Mountain Coffee**, and coffee outside the region can only be called Alpine Coffee or Jamaican Selected Coffee**. CIB also registered trademarks for Jamaican Blue Mountain Coffee and Jamaican Alpine Coffee in 1985).
In Blue Mountain coffee, it is also divided into No. according to the size of the green bean and the defect rate1、no.2、no.3 and PB, which we are familiar with No1 (i.e. Blue Mountain One) is 17-18 mesh in size with a defect rate of less than 3%.
CIB's approach is similar to the concept of specialty coffee proposed by Erna Knustsen in 1974. In other words, CIB has achieved the standard of specialty coffee long before the concept of specialty coffee was proposed.
CIB is also the first organization in the world to use cupping tables for scoring in coffee evaluations, and the scoring items in the cupping are divided into dry aroma, wet aroma, acidity, flavor, body and cleanliness. This is more than 20 years before the SCAA and COE's coffee cup scoring systems.
In terms of planting, Jamaica has been planting a variety of iron car, and it has always insisted on washing treatment, which was the most advanced treatment process at that time, and the treated coffee has a lower defect rate and higher quality.
Therefore, the quality and flavor of Blue Mountain coffee were definitely the king of coffee at that time. However, this gap has gradually narrowed as all producing countries begin to pay attention to the quality of coffee production.
What does coffee taste like these days? Some people may be able to describe all kinds of fruits and flowers, but they can't say what the coffee tastes like. And the taste of Blue Mountain coffee is precisely the most standard "coffee flavor". Unlike today's coffee, which pursued flavor, it maintains the rich, mellow and clean taste, and the balance of sweet, sour and bitter tastes that are pleasant.
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