Jamaica Blue Mountain Coffee is widely considered to be one of the best coffee beans in the world in the Blue Mountain region of eastern Jamaica which is a UNESCO World Heritage Site.

Jamaica
Just like Champagne, the area where Jamaica Blue Mountain coffee plants are cultivated, is also strictly controlled. Only coffee grown in this small exclusive area can be called Jamaica Blue Mountain Coffee. Various factors of the location all play into creating a coffee with exceptional quality and taste.
Climate
The Jamaican Blue Mountain region has a particular micro-climate that influences and distinguishes the taste of Jamaica Blue Mountain coffee.
The coffee thrives under the island’s misty cloud cover, and regular rainfall, which cools the plants and protects them from the burning sun.
Altitude
Jamaica Blue Mountain coffee beans are grown at altitudes as high as 3,000 to 6,000 feet above sea level.
Being grown at such high altitudes provides the coffee beans with the ideal humidity and cloud cover to ensure they mature slowly.
The higher the altitude, the denser the coffee bean. Denseness translates into richness.
Shade
Bananas, Blue Mahoe and Ingas trees provide shade which further delays the maturation of the coffee cherries, locking in all the extraordinary flavors as they do, thereby creating their unique character and exceptional mildness.
Soil
The volcanic soil in this region imparts just the right amount of acidity to these coffee beans to produce a perfectly balanced brew.
This nutrient rich soil with excellent drainage, Arabica coffee loves the nitrogen and phosphorus-rich soil of Jamaica and nowhere else better than the steep elevations of the Blue Mountains.
The coffee plants
The Jamaica Blue Mountain coffee bean cultivated, is mostly Arabica Typica. In 1723, King Louis XV sent three coffee plants to the French colony of Martinique. Then five years later the Governor of Jamaica, Sir Nicholas Lawes, was gifted one of these precious plants. This one Arabica coffee plant was nurtured and cultivated and within nine years, the first coffee was exported, introducing this exquisite coffee to the world.
Hand picked
To ensure the quality of the end product the fruit is selectively handpicked.
Coffee is collected from farmers only after it is cherry ripe – completely red, having been picked one coffee cherry at a time.
The berries are then tested in water on each farm. The berries that float are discarded as this is a sign of insect damage or unmatured seeds.
Processed
Collectors visit depots daily and collect freshly floated coffee for pulping. This process starts late in the afternoon so that coffee can be pulped soon after picking.
Once it arrives at the Factory, it is placed in large holding tanks and thoroughly inspected to eliminate any over fermented, green, or insect infested cherries.
It is then washed to remove the mucilage, a sugary substance on the outer section of the bean.
The licensed estates have their own pulperies & finishing works.
Sun dried
The product left after washing is a creamy, brown bean known as the wet parchment.
The wet parchment is then placed on large concrete slabs called, barbeques, for drying. This can take as long as 5 days depending on sunlight conditions.
Green bean
All of the above factors combined with a meticulous, quality-oriented process, from farming, to processing to exporting, makes Jamaica Blue Mountain coffee a product of exceptional quality.
Wooden barrels
Jamaica Blue Mountain is virtually the only coffee in the world to be packed in wooden barrels. These now iconic vessels are handmade from Aspen wood, and once filled, are individually inspected and officially certified and branded prior to export.
 
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