Am I the only person who doesn’t like the taste of Blue Mountain Coffee? I’ve tried it a few times now, and although the price imparts a perceived luxuriousness, it has a peculiar sourness or acidity that puts me off.

No, you are not, however there are many more important factors other than the coffee’s origin that must be understood.

1. When was the coffee roasted? This is THE most important factor IMO. If you dont know, I can surely bet that it was many weeks if not many months ago, and the coffee is probably already old and stale.
2. How was the coffee processed? Wet? Dry/Natural? A dry, also referred to as natural process will always be more sour tasting because the coffee beans have absorbed the juices from the fruit.
3. How light or dark was the coffee roasted? A lighter roast always has more sourness and acidity.

Next time I suggest sourcing your coffee with these factors in mind:

1. Always get 100% Arabica
2. Always get fresh roasted, within 24 hours from roasting is best, within 3 days is ok, if more than a week, pass.
3. Get wet or semi-wet processed, less sour and acidity.
4. Get the roast level you like, sounds like medium dark to dark.

Too difficult to find a source for these guidelines? Buy green coffee and roast it yourself, you will have control over all these variables and not only enjoy the best coffee you ever had, you will save money as well!

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