DAY 22

THE PRODUCER

Owned since 1977, the Clifton Mount estate is managed by the renowned Sharp family. At the estate, everything is managed in-house from coffee fruit processing, quality control and bean drying. The farm aligns with a friendly and eco-responsible philosophy. Rainforest Alliance certified, Clifton Mount aims to create excellent relationships with the community and coffee workers. To minimize water consumption, state-of-the-art technology has been installed on the property to process coffee pulp. The farm also uses a water recycling system as a vermicomposting methodology for pulp decomposition. The estate is renowned for producing the world-famous Blue Mountain Coffee. The farm with its elegant Grande Maison is located in the Newcastle region, on the eastern slope of Catherine's Peak, 1310 meters above sea level.

TREATMENT

Once the ripe cherries have been picked, they are delivered to the mill where they are loaded into the pulping machine which expels the seeds from the cherry. At this stage, the seeds are contained in the cherry pulp, also called mucilage. This sticky mucilage is made up of natural sugars and alcohols and contributes massively to the sweetness, acidity and flavor profile of coffee. Once the beans have been pulped, they are then placed in fermentation tanks for approximately 12 to 24 hours, depending on the temperature. Fermentation breaks down the mucilage, leaving the grains in their parchment, which are then ready to be washed. Once everything is washed and cleaned, the beans sit in the hot Jamaican sun for a few days.

PROFILE AND BOTANICAL VARIETY

This coffee is officially certified by Jamaica Blue Mountains. It meets the strict regulations of the coffee division of the Jamaica Agricultural Commodities Regulatory Authority and is grown in the official controlled designation zone. With this coffee, you will taste a unique experience. This washed Typica Blue Mountain you have in your cup today offers the perfect, delicate balance of acidity, body and aromas. Its acidity is lively and delicate, its body soft and velvety. Its aroma is sweet and penetrating, with floral, spicy and citric nuances. This coffee will leave you with a cocoa undertone that reveals itself in the aftertaste.

Good tasting !

DAY 22

THE PRODUCER

Owner since 1977, the Clifton Mount estate is managed by the renowned Sharp family. In the field, everything is managed internally in the processing of coffee fruits, quality control and drying of the beans. The farm is aligned with a friendly and eco-responsible philosophy. Rainforest Alliance Certified Clifton Mount aims to create excellent relationships with the community and coffee workers. To minimize water consumption, advanced technology has been installed on the property to treat the coffee pulp. The farm also uses a system of water recycling as a methodology for composting and the decomposition of the dough. The estate is known for producing Blue Mountain coffee, which is a world renowned The farmhouse with its elegant Grande Maison is located in the Newcastle area, on the east side of Catherine Peak, at an altitude of 1310 meters.

TREATMENT

Once the ripe cherries have been picked, they are delivered to the mill where they are loaded into the depulper machine that expels the cherry grains. At this stage, the grains are contained in the cherry pulp, also called mucilage. This sticky mucilage is made up of natural sugars and alcohol and contributes massively to the sweetness, acidity, and aromatic profile of coffee. Once the grains have been de-pulped, they are then placed in fermentation tanks for about 12 to 24 hours, depending on temperature. Fermentation makes it possible to break down the mucilage, leaving the grains in their parchment, which are then ready to be washed. Once everything is washed and cleaned, the grains remain under the warm Jamaican sun for a few days.

BOTANICAL PROFILE AND VARIETY

This coffee is officially certified by Jamaica Blue Mountains. It meets the strict regulations of the coffee division of the Jamaica Agricultural Commodities Regulatory Authority and is cultivated in the official appellation contrôlée area. With this coffee, you will have a unique experience. This washed Typica Blue Mountain you have in your cup today offers the perfect and delicate balance of acidity, body, and aromas. Its acidity is lively and delicate, its body soft and velvety. Its aroma is soft and penetrating, with floral, spicy, and citric shades. This coffee will leave you with a shade of cocoa that is revealed in the aftertaste.

Enjoy!

Follow this link to see how to prepare this coffee

https://en.brulerieduquai.com/blogs/brulerie-du-quai/calendrier-avent-methode-filtre-espresso