Description

The history of the King of Coffee is as rich and interesting as coffee itself. Around 1723, 3 coffee plants left, sent by King Louis XV to Jamaica, but only one of the three plants survived the journey. When the plant was planted in Jamaican soil, it was easy to understand that this soil was very suitable for its cultivation, rich as it was in nitrogen, potassium and phosphorus. Less than ten years later, the first export of what would become the king of coffees took place. A fantastic taste, given by the combination of three different factors: altitude, the particular type of lava soil, loaded with nutrients, and the type of treatment to which each grain is subjected after harvesting. The altitude, the dense cloud cover and the low level of annual rainfall slow down the maturation of the coffee, which in this region requires more than ten months to ripen, a process which in other areas does not require more than 5/6 months. . The longer maturation process produces larger beans but above all with greater complexity and concentration of flavours. Another important factor is the role of the Jamaican government. The production and distribution of coffee is protected and regulated by the government to ensure that every coffee bean and every cup is of the highest quality, where only coffee grown between an altitude of 1000 and 2000 meters can have the name Jamaica Blue Mountain . In the cup it has a high body, a fine complex aroma, characterized by notes of cocoa, almond, citrus honey and a hint of vanilla in the aftertaste.

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