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100% Jamaica BLUE MOUNTAIN

No. 1 (Packed in GRAINPRO)

 
Country Jamaica
Estate Various
Altitude 5000ft / 1500m
Regions Parish of Saint Andrew,
Saint Thomas, Portland
and Saint Mary
Varietals Heirloom
Harvest March
Process Washed
The Cup Citrus notes, orange, milk chocolate, very clean, creamy and smooth mouhtfeel, mild acidity, well balanced.

Jamaica Blue Mountain coffee has long been considered one of the worlds finest coffees. 

From its arrival in Jamaica in 1730, to the creation of the Coffee Industry Board in 1953 and its rise in popularity across Asia, the Jamaican Blue Mountain coffee has endured many significant milestones.

Currently the coffee industry in Jamaica is suffering an extremely tough time due to a combination of adverse weather conditions, leaf rust and low yields.

The small amount of coffee that is currently being exported is still controlled by the CIB (Coffee Industry Board), which supervises all coffee quality control for the region. 

One thing remains and is the signature quality and features of the coffee. The first is lack of bitterness and the second is a mild very complex almost creamy flavour. Coffee cuppers often detect hints of citrus notes and a creamy chocolate flavour.

Only coffee grown in the legally defined Blue Mountain Range can be certified as Blue Mountain Coffee.

Beans are dried through a combination of sun and mechanical drying. The resulting green coffee is carefully graded by size and density, with the defects hand-sorted. Finally, coffee is packed into wooden barrels.

Grading:

The CIB uses a grading system to distinguish the top Blue Mountain coffee beans, with grades based primarily on size. The Blue Mountain No. 1 Grade refers to the highest screening size, with beans sieved to a screen of 17+. Compared to lower screen sizes, this produces a fuller bodied, more flavoursome coffee.

Coffee Grade Blue Mountain No. 1 Blue Mountain No. 2 Blue Mountain No. 3 Blue Mountain Peaberry
Screen Size 17/18 16 15 10
Humidity 10.5% - 11.5% 10.5% - 11.5% 10.5% - 11.5% 10.5% - 11.5%
Defects 2% 2% 2% 2%