Jamaican Blue Mountain Coffee
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Jamaican Blue Mountain Coffee

Blue Mountain Coffee, cultivation, processing and brewed

The eastern end of the island of Jamaica runs a range of hills known as the Jamaican Blue Mountains, the home of Jamaican Blue Mountain coffee. At 5,500 feet the land is thickly wooded and maintained as Forest Reserve. Below this line, the terrain, the rainfall pattern, the Jamaican Blue Mountain mist, and the overall conditions are perfectly suited for the cultivation of the world's most distinguished and delicious coffee; Jamaican Blue Mountain coffee.

Jamaican Blue Mountain coffee has been internationally famous from as far back as the eighteenth century and gained particular prominence in the nineteenth century when many of the natives turned to growing the Jamaican Blue Mountain coffee crops on their own land. Most of those farmers chose the mountains, including the rugged and very steep slopes of the Jamaican Blue Mountains for planting.

Nestled deep in the Jamaican Blue Mountains at an elevation of approximately 3000 feet is the only fully integrated processing facility for the production of Jamaican Blue Mountain coffee from the berry to the cup. Jamaican Blue Mountain coffee was cultivated and processed in Jamaican Blue Mountain at Strawberry Hill. The Mavis Bank Central Factory in 1920 now handles forty percent of the island's Jamaican Blue Mountain coffee production. With expertise and passion, the Munn family produces Jamaican Blue Mountain coffee of the highest quality, with the green Jamaican Blue Mountain coffee beans being marketed under the M.B.C.F. (Mavis Bank Central Factory) mark and roasted Jamaican Blue Mountain coffee beans being marketed under the Jablum label.

To ensure that consumers get value and quality, the Jamaican Blue Mountain coffee industry has legislation in place demarcating the geographical boundaries which define the coffee classified as Jamaican Blue Mountain coffee. This is reinforced by rigid inspection of the Jamaica Coffee Industry Board that certifies production and export of Jamaican Blue Mountain coffee. Edgar Munn, Keble's nephew, is approved by the Coffee Industry Board to import and sell Jamaica Jamaican Blue Mountain Coffee as per the trademark licensing agreement. He trades under Jamaican Blue Mountain Coffee, Inc. as the Mavis Bank Central Factory representative for North America.

Over seventy percent of the Jamaican Blue Mountain coffee produced by Mavis Bank Central Factory is exported; the majority in coffee barrels clearly marked M.B.C.F. Jamaican Blue Mountain coffee, over many decades, has been recognized for its quality and continues to be in high demand by connoisseurs and distinguished coffee houses the world over. The remainder of the Jamaican Blue Mountain coffee is handed to professional roast masters who meticulously roast selected Jamaican Blue Mountain coffee beans to a medium roast. The Jablum label defines perfection insisting upon consistency, hand picking, and the nurturing of every Jamaican Blue Mountain coffee bean it packages.

Jamaican Blue Mountain coffee for four generations has been exporting Grade 100% Jamaica Jamaican Blue Mountain coffee directly to countries overseas. Jamaican Blue Mountain Coffee is known throughout the world as one of the rarest and most expensive of all coffees. Although the rarity of Jamaican Blue Mountain coffee has contributed to great mystique surrounding this fine Jamaican Blue Mountain coffee, it is the rich taste and distinct aroma that makes it truly unique. Only fifteen percent of the coffee grown in Jamaica is authentic Jamaican Blue Mountain coffee, and the coffee from the Wallenford Estate is considered to be the "cream of the crop" of Jamaican Blue Mountain coffee.

This Jamaican Blue Mountain coffee is imported from Jamaica in wooden barrels and certified to be 100% Jamaica Jamaican Blue Mountain Coffee. Jamaican Blue Mountain coffee will be roasted to ensure the freshest delivery. The Jamaican Blue Mountain coffee craze developed to a point where women could even divorce their husbands if they failed to provide the women with a daily ration of coffee. The mere existence of the plants was a closely guarded secret in the Moslem countries when an Arab named Baba Budan started the actual spread of this delicacy to the outside world illegally. Baba Budan smuggled some beans to Mysore, India where descendants of these first smuggled plants can be found to this day.

The first Jamaican Blue Mountain coffee plants brought to Jamaica first cultivation started in the foothills of St. Andrew but soon plantations extended deeper into the fertile Jamaican Blue Mountains. The Jamaican Blue Mountain coffee industry has from 1800 to 1840, Jamaica produced 70,000 tons of Jamaican Blue Mountain coffee per year making her the largest producer in the world. Then abolition meant the end of Jamaican Blue Mountain coffee plantations. The Jamaican Blue Mountain coffee industry was in general disarray so legislation was passed to provide instruction in the art of cultivation and curing by sending certain districts, competent instructors.

The effort to increase quality of the Jamaican Blue Mountain coffee was largely unsuccessful as the largest buyer in those days was the Canadian market and they resisted it as being unacceptable. The Jamaican government established a central Jamaican Blue Mountain coffee clearing house where all coffee for export had to be processed. This cleaning and grading process improved the quality of the Jamaican Blue Mountain coffee exported.

Following the devastating hurricane of 1951, there were only three Jamaican Blue Mountain coffee processing plants (Jamaican Blue Mountain coffee pulp factories) remaining in operation in the Jamaican Blue Mountains. The Coffee Industry Board was formed to establish guidelines in quality, cultivation and processing of Jamaican Blue Mountain coffee. The Coffee Industry Board is still an active force today and garners some of the credit for the resurgence of Jamaican Blue Mountain coffee. The three Jamaican Blue Mountain coffee processing plants at Mavis Bank registered the name Jamaican Blue Mountain coffee.

Other Jamaican Blue Mountain coffee farmers began to sell their Jamaican Blue Mountain coffee its superior product under the Jamaican Blue Mountain name. Jamaica is famous for producing some of the finest coffee found anywhere in the world. The Jamaican Blue Mountain coffee plants need to be well watered, well drained and experience periodic coolness during some stages of development. To be called Jamaican Blue Mountain coffee it must be grown at altitudes between 2,000 and 5,000 feet in the parishes of Portland and, most importantly, be grown on the estates of Mavis Bank. Coffee grown elsewhere in the Jamaican Blue Mountains or anywhere else in Jamaica cannot be called “Jamaican Blue Mountain Coffee. Jamaican Blue Mountain coffee is exclusively made from the Arabica/Jamaican Blue Mountain coffee bean. The Arabica/Jamaican Blue Mountain coffee bean is more fragile to grow but is considered more flavorful and has less caffeine than the Robusta Bean grown in many parts of the world.

Small growers in selling their production fall prey to discriminating tourists as most of the official Jamaican Blue Mountain coffee is currently exported to Japan. First they must harvest their Jamaican Blue Mountain coffee beans and then sun dry them on bamboo racks before roasting them over a smoky wood fire. They weigh and package the Jamaican Blue Mountain coffee beans in plastic bags for sale to passing tourists and locals. The farmers will pour the roasted Jamaican Blue Mountain coffee beans into an old hollowed-out log and have someone pound and pulverize the Jamaican Blue Mountain coffee beans using a stout, tapered hardwood branch with a flat surface on the end. More small growers along with the officially recognized and established Jamaican Blue Mountain coffee growers known  are growing and producing what is regarded as the best Jamaican Blue Mountain coffee in the Caribbean and quite possibly the best coffee in the world.

Well-known Jamaican Blue Mountain coffees are characterized by the regions where they are grown. Climate and soil qualities can make subtle changes to the flavor of the resulting Jamaican Blue Mountain coffee. The tropical island of Jamaica has ideal conditions for growing Jamaican Blue Mountain coffee. Much of the island is covered with mountainous regions, including the Jamaican Blue Mountains which are the tallest range on the island. The Jamaican Blue Mountains are a perfect blend of rich, hot climate, plenty of rainfall and high altitude. At nearly 7,500 feet above sea level, this is one of the highest Jamaican Blue Mountain coffee regions in the world. The constant mist covering gives the mountains a bluish cast, which is where the name comes from. It's not all rugged mountain peaks.

The Jamaican Blue Mountains are also home to a 194,000 acre national park, created to preserve the national rain forests. This park is home to 800 species of plants and 200 species of birds, many of which are unique to the island. There are hiking trails all through the area. Jamaican Blue Mountain coffee is not native to Jamaica. Jamaican Blue Mountain coffee beans were brought to the island in 1728 by the governor at that time. The Arabica/Jamaican Blue Mountain coffee beans flourished and now Jamaican Blue Mountain coffee is a major export. Japan is the largest importer of Jamaican Blue Mountain coffee (90%).

Jamaican Blue Mountain coffee has a very clean taste, with a noticeable sweetness. The Jamaican Blue Mountain coffee flavor is bold, smooth and rich. Because of the rather restricted geographical range where it is grown, Jamaican Blue Mountain coffee is available in limited quantities and can sometimes be difficult to find. In order to maintain the high quality of this coffee, Jamaica has established the Jamaica Coffee Industry Board to oversee the production and processing. Most Jamaican Blue Mountain coffee beans are grown by small farmers, rather than huge Jamaican Blue Mountain coffee estates seen in other regions.

Jamaican Blue Mountain coffee means coffee that is grown in the Jamaican Blue Mountain Area as described in the Schedule; and processed or manufactured at any coffee works specified in the Schedule and to which a license granted pursuant to regulation 5 relates. The quality of the beans is graded into Jamaican Blue Mountain coffee No. 1 - 3, Pea Berry and Triage. Other grades of Jamaican Blue Mountain coffee include: High Mountain Supreme, Jamaica Prime and Jamaica Select. In its wild state, the Jamaican Blue Mountain coffee shrub grows to about 8 to 10 meters. Although Jamaican Blue Mountain coffee does not have much of the world market in terms of production Jamaican Blue Mountain coffee beans are well known for their exceptional quality and Jamaican Blue Mountain coffee commands extremely high prices.

It is interesting to note that coffee Arabica/Jamaican Blue Mountain coffee was characterized at a time when Jamaica had been growing coffee for 25 years. A range of carbohydrates, including polysaccharides and the low molecular weight sugars are found in green Jamaican Blue Mountain coffee. Sucrose is the major free sugar present and for Arabica/Jamaican Blue Mountain coffee is present at about 8% on a dry basis. Polysaccharides amount to up to 50% on a dry basis of green Jamaican Blue Mountain coffee. Hydrolysis of Jamaican Blue Mountain coffee polysaccharides has been shown to give mannose glucose. On roasting the Jamaican Blue Mountain coffee major changes occur, depending on the degree of roasting, e.g. from light to dark and simple sugars such as Arab nose are progressively destroyed. Jamaican Blue Mountain coffee caffeine is perhaps the best known and controversial alkaloid found in Jamaican Blue Mountain coffee and it is present at about 1-2% on a dry weight basis in Arabica/Jamaican Blue Mountain coffee.

Jamaican Blue Mountain coffee trigonelline has received considerable attention as a nitrogen containing component of coffee due to its reported antitumour activity. It is present at about 1% on a dry weight basis but it is thermally unstable and hence can lead to other nitrogenous materials upon roasting Jamaican Blue Mountain coffee beans, such as pyridines and pyrroles. Phenolic compounds give rise to the characteristic aroma and flavor associated with the different types of Jamaican Blue Mountain coffee. The nature of the volatile compounds and the exact composition found is dependent on a variety of factors that include the location during growth, the storage of the Jamaican Blue Mountain coffee beans (both during harvesting Jamaican Blue Mountain coffee and subsequent to roasting Jamaican Blue Mountain coffee) and the roasting conditions of Jamaican Blue Mountain coffee.

The Jamaican Blue Mountain coffee is more widely grown in Jamaica than anywhere else in the Western hemisphere. Not to mention that the bean is the most famous Jamaican product  globally. Get Jamaica has put together approximately 50 recipes that use the fruit and that is spread across our Jamaican Recipe

 So let’s review:

ü        A Jamaican governor brought Jamaican Blue Mountain coffee beans to Jamaica.

ü        Jamaican Blue Mountain coffee could have been the national fruit of Jamaica.

ü        Jamaican Blue Mountain coffee has low levels of caffeine.

ü        The Jamaican Blue Mountain coffee bean when properly roasted is very nutritional.

ü        Get Jamaica has over 50 recipes using the Jamaican Blue Mountain coffee bean documented.

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