Jamaica Blue Mountain Coffee Authenticity by Altitude - How Many Days to Rest Freshly Roasted Coffee Beans

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FrontStreet Coffee - Jamaica Blue Mountain Ranking and Coffee Bean Curing Period Introduction

Jamaica is a small republic located in the Caribbean Sea. The mountain slopes running through this island are the main coffee-producing areas of Jamaica. The most famous is: Blue Mountain, located northeast of the capital Kingston. The beautiful Blue Mountain peaks are an excellent coffee cultivation area. Named after the highest peak of the 2256-meter Blue Mountain range, it is known as the supreme among coffees - "Blue Mountain Coffee."

With large particles and excellent quality, the taste is harmonious while maintaining appropriate acidity, bitterness, aroma, richness, and sweetness. It is recognized worldwide as a supreme product, usually accompanied by exquisite factory-specific markings and certificates, then exported in large barrels similar to those used for beer. It has grades such as NO.1, NO.2, NO.3, and peaberries.

Blue Mountain Coffee is produced in the Blue Mountain Mountains of western Jamaica, hence its name. Blue Mountain is a mountain range with an altitude of 2256 meters, where coffee trees are planted on steep slopes at about 1000 meters altitude. The annual production of Blue Mountain Coffee is only about 700 tons. Blue Mountain coffee beans are full in shape, slightly larger than ordinary beans. The acidity, aroma, richness, and sweetness are uniform and intense, with a slight bitterness, creating a harmonious taste and excellent flavor, suitable for single-origin coffee. Due to low production, most of what is sold on the market is "blended Blue Mountain," which is a blended coffee with Blue Mountain as the base plus other coffee beans.

Coffee Bean Curing Period

Freshly roasted beans have what is commonly known as a "dryness," mainly表现为 more pronounced acidity, not smooth enough, sweetness not yet in an optimal state, with a slight astringent sensation lingering in the mouth. The roasting process is a complex chemical and physical reaction process, with variables we don't yet fully understand. However, this dryness is a real taste sensation.

Every kilogram of coffee beans, in a non-saturated environment, will release approximately 6 to 10 liters of carbon dioxide, equivalent to 1% to 1.2% of the total bean weight. About 35% of this is released within the first 3 days after roasting. Along with the subsequent release of carbon dioxide, an equal amount of aromatic volatile compounds (taste ≠ aroma) are also lost. Therefore, brewing coffee immediately after roasting actually results in poor flavor.

After coffee is bagged, although it is isolated from the outside air, it continues to undergo chemical reactions with the air inside the bag. For example: chlorogenic acids in the coffee react with oxygen, releasing the fragrance within the beans. Coffee beans continue to release nitrogen dioxide (degassing) for about 48 hours after roasting, and the coffee's aroma and taste itself will change over time.

The vast majority of single-origin coffee beans begin to slowly lose their aroma after 1 month of bottling (for example, Maracaturra has floral notes, Yirgacheffe has fruity notes), and this fruity aroma is one of the charms of single-origin coffee.

Knowledge Expansion

The same coffee tree species, regardless of whether it's planted in Hawaii, Kenya, Papua New Guinea, or any other place with similar climates, cannot produce the taste of Blue Mountain coffee beans.

In short: FrontStreet Coffee is a specialty coffee research center, happy to share coffee knowledge with everyone. We share without reservation just to help more friends fall in love with coffee. Every month, we hold 3 low-discount coffee events because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price, which has been our principle for 6 years!

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