DaVinci Coffee

Jamaica Blue Mountain Resource Estate 牙買加 藍山 Resource 莊園

Quantity

葡萄、蘋果、杏仁、奶油、口感乾淨、甜度飽滿
Grapes. Apples. Almond. Creamy. Clean and full bodied sweetness

Variety 鐵皮卡 Typica
Processing
Washed
Region Blue Mountain
Altitude 1300 masl
Roast Level Light Roast
Tasting Notes 葡萄、蘋果、杏仁、奶油 口感乾淨、甜度飽滿
Grapes. Apples. Almond. Creamy Clean and full bodied sweetness

About this coffee :

大部分牙買加藍山咖啡都是各種種植者的咖啡豆的綜合。但是,自1700年代中期以來一直在生產的 Resource RSW 莊園是牙買加最古老的咖啡莊園之一,其種植,收穫和處理精品咖啡的方式是如此精細,以至於在歐洲和日本被公認為生產牙買加所有藍山咖啡中最好的咖啡。

在RSW莊園中,農場後方是藍山山脈的最高峰,薄霧和彩虹在山間的空隙中漂流。溫度適中,樹木被遮蔭。您只能聽到微風的沙沙聲,偶爾還有鄰居狗或清晨公雞的吠叫。

他們的奉獻精神和辛勤工作造就了最新的設備和方法,但並未損害質量。咖啡果在採摘的當天進行處理,或者如果在深夜(第二天的早晨)交付,則進行處理。除去果皮後,將果膠發酵約24小時,然後進行清洗。由於水箱和蓋子涼爽,因此該位置的最佳時間為24小時。

然後將濕的咖啡豆散佈在鼠籠式風扇上方的不銹鋼網上,在那裡,室溫空氣以每分鐘3500立方英尺的速度在約24小時內去除表面水分。只有這樣,它才能散佈在露台上曬太陽,這需要額外的5-10天。白天每半小時將咖啡豆傾斜一次。如果下雨,曬乾架上蓋著防水布。所有乾燥的咖啡豆每晚裝好袋並蓋好,以免結露。然後在陽光溫暖露台後的早晨再次散佈。

這款藍山咖啡是個多層次感的咖啡,帶有葡萄和蘋果的果香,中調還帶有杏仁的香氣,柔滑奶油的口感和甜度,使每一口都令人非常滿意的飽滿甜度。最適合在傍晚慢慢品嚐的咖啡。

Most Jamaica Blue Mountain coffee is a blend of various growers beans. However, the Resource (RSW) Estate, which has been continuously producing since the mid-1700s and is one of the oldest functioning coffee estates in Jamaica, is so meticulous in the way they are growing, harvesting and processing their exquisite coffee, that it is recognized in Europe and Japan as producing the very finest of all Jamaican Blue Mountain coffees.

It is lovely at the RSW estates, with the highest peaks of the Blue Mountains behind the farm and mist and rainbows drifting through the gaps in the hills. The temperature is moderate and the trees are shaded. All you can hear is the rustling of the breeze and the occasional barking of neighbourhood dogs or early morning roosters.

Their dedication and hard work has brought up to date equipment and methods but not to the detriment of quality. Cherries are processed the day they are picked, or if delivered in the middle of the night, the morning of the next day. After the skins are removed the parchment is fermented for approximately 24 hours before being washed and rinsed. Due to the cool tanks and cover, 24 hours is the optimum time at this location.

The wet parchment is then spread on a stainless steel mesh above a squirrel cage fan where ambient temperature air at 3500 cubic feet per minute removes the surface moisture in about 24 hours. Only then is it spread on patios for sun drying which takes from 5-10 additional days. The parchment is raked every half hour during the day. In the event of rain, the parchment is covered with tarps. All drying parchment is bagged and covered nightly to avoid dew. It is then spread again in the morning after the sun has warmed the patio.

This Blue Mountain coffee is a complex one, with fruity notes of grapes and apple, pair with hints of almond on the mid tone, soothing creamy mouthfeel and sweetness that gives a great satisfaction on every sip. An exceptional cuppa to slowly sip in the evening.

Brewing Recipe : 

Filter
Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date Early of December 十二月初 ( Preorder )

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