The Beginning of Jamaica's Coffee Trade
The heritage of Jamaican Blue Mountain Coffee is barely as rich and interesting as the coffee itself. According to at least one legend, King Louis XV of France sent three coffee plants to French colony Martinique around 1723. Just one of the 3 plants survived, and this specific coffee plant was given to Sir Nicholas Lawes, a former Jamaican Governor, approximately five years later. Once this coffee plant arrived on Jamaican soil, a coffee crop was promptly hooked up thanks to soil rich in nitrogen, potash, and phosphorous. Less than ten years later, coffee exportation had already begun. More than 600 coffee plantations have been hooked up by the early nineteenth century.
It is thought that each one of the coffee plants grown in Jamaica right this moment are descendents of that single plant, of the Arabica typica form, that arrived in Jamaica from France, by means of the island of Martinique.
The Blue Mountains Factor-why does that Coffee Taste so Good?
The excellent Blue Mountain taste is achieved by a combine of three different factors: altitude, a special sort of rich, nutrient-laden soil called volcanic soil, and the medicinal drug processes undergone by the beans after they are harvested.
The hub of Jamaican Blue Mountain Coffee production is, of course, Jamaica's Blue Mountains, a resounding mountain range that rises further than seven thousand feet above sea level. The high altitude, dense cloud cover, and low annual rainfall of the region all serve to slow down the maturation rate of the coffee crop. In this region, crops take up to ten months to mature, when in most other components of the world, the frequent time taken is five to 6 months. The longer maturation time produces beans that are better and have a further concentrated and complicated flavor.
Like every one and every other mountain in the islands of the Caribbean, Jamaica's Blue Mountains are the peaks of extinct volcanoes. Throughout centuries of eruptions, the soil created on the peaks of the Blue Mountains has develop into extremely nutrient-rich as a result of the decomposition of plant lifestyles, and the deposition of accumulated biomass. This extraordinarily rich soil is an valuable ingredient in producing the outstanding quality coffee beans that go into every one and every cup of Jamaican Blue Mountain Coffee.
This is absolutely not the entire story, however. There is one further valuable factor, without which Jamaican Blue Mountain Coffee might not be as highly-known as it's miles right this moment. The production and distribution of Jamaican Blue Mountain Coffee is rigorously regulated and protected by the Jamaican authorities in order for every one and every bean roasted and every one and every cup brewed is of the highest quality.
For instance, only coffee grown at an altitude of between 3,000 and 5,500 feet is authorized to bear the name Jamaican Blue Mountain Coffee. If the coffee plants are grown between 1,500 and 3,000 feet, the coffee is is named Jamaica High Mountain Coffee, and plants grown below 1,500 feet are Jamaica Low Mountain or Jamaica Supreme Coffee. These regulations make certain that each one Jamaican Blue Mountain Coffee is grown at the special altitude that delays maturation of the coffee plants and produces that complicated and rich flavored coffee. In addition, there are geographical requirements as well as elevation requirements, in that to bear the Jamaican Blue Mountain, the coffee plants may have to be grown in one of only 4 parishes in the region.