We recently published a post highlighting five important things all coffee-lovers need to know about Jamaican Blue Mountain Coffee. In the meantime, we realised there were a whole bunch of other things that should have been included in the mix.
Far more than could be squeezed into a single article, so we’ll be distributing our next Jamaican coffee lesson over a pair of posts!
Truth is, if you’re going to push the boat out with one of the world’s most expensive coffees, you may as well get to know it on a more personal level. With this in mind, let’s once again delve into the wonderful world of Jamaica Blue Mountain Coffee, with seven things you probably never knew about this product of pure prestige:
First up, don’t be fooled into thinking that the world’s most exquisite coffee is any more difficult to make than your average store-bought blend. Ask most experts and they’ll tell you the same – the traditional pour-over method works best with quality Jamaican coffee.
Along with being a super simple process, it also gives you total control over all important aspects. Water temperatures, quantities, weights, timings and so on – all adding up to probably the best cup of coffee you have ever tasted in your life.
Or at least, it’s the real deal. In order for a Jamaican coffee producer to put out products labelled Blue Mountain coffee, they need to be licensed and authorised by this authority.
Unless the packaging carries this official quality certification, it’s almost certainly a knock off. Or at least, a blend that comprises next to no Jamaican Blue Mountain Coffee and is simply overpriced for the sake of it. The price of Jamaican Blue Mountain Coffee always packs a punch, so it’s essential to ensure that what you are looking at is in fact the real deal.
This is one of many reasons why Blue Mountain coffee is such a scarce and sought-after commodity. On a typical Jamaican coffee farm, coffee trees are cultivated with meticulous care and attention before actually being planted in the ground. That’s about twice the amount of time it takes to go through the process elsewhere.
After which, it then takes a further five years or so for the trees to begin producing cherries of sufficient quality to make Jamaica Blue Mountain Coffee. All the while, with the same meticulous care and attention only skilled and experienced farmers can provide. When you think of the amount of time and effort that goes into its production, it’s easy to see why Blue Mountain coffee isn’t cheap.
Stay tuned for the second half of our two-part educational post on quality Jamaican coffee, coming soon…
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