JAMAICA Blue Mountain

Description

High altitude, as we know, is the realm of quality coffees. The temperature range between day and night tends to enhance, as with some wines, the scents, and aromas of high-altitude coffees. For this reason, the mountains are also the cradle of the king of Jamaican coffees, the famous Blue Mountain.

Its production area is, in fact, the area of the Blue Mountains of Jamaica, a magnificent chain that rises to over 2500 meters above sea level. The high altitude, the mistiness of the area, and the low level of annual rainfall lead to the slow maturation of the coffee, which in this region can take more than ten months to complete (imagine that in other areas it does not require more than 4 -5 months). The longer maturation process produces a greater number of larger grains, but above all with greater complexity and concentration of flavors.

However, nature must be helped, and no doubt this coffee would not be so famous without the help of the Jamaican government, which regulates the production and distribution of coffee. For example, only coffee grown between an altitude of 1000 and 2000 meters can bear the name of Jamaica Blue Mountain. If the plants grow between 500 and 1000 meters, the coffee must instead be marketed as Jamaica HighMountain Coffee. Furthermore, the coffee harvested below 500 meters will have the name Jamaica Low Mountain or Jamaica Supreme Coffee.

In addition to these rules on altitude, also geographical parameters ensure the quality of the coffee: only the plots with the correct exposure to the sun and with the correct composition of the territory will be able to adorn the coffee produced by them with the title of Jamaica Blue Mountain; a bit like our DOCs for wine.

NOTES ON GREEN

This coffee is presented raw with an 18-19 sieve and the evaluation of defects is practically nil.

If toasted as an espresso (action 50-55, Italian) you get a full-bodied cream, tending to dark, but not greyish as in the case of some robusta coffees. The aroma enhances the marked cocoa sensations that distinguish these coffees. On the nose, we also perceive toasted sensations. To the taste, the coffee is decidedly full-bodied and a marked sweetness is perceived on the tip of the tongue. Bitter and acidity are balanced; a darker roast would probably excessively exalt the bitterness and cancel out finer aromatic sensations.

If toasted by filter and brewing (action 65-70, full city) the coffee becomes even more elegant, decidedly fruity (notes of mango and peach), and with slightly more marked acidity.