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Our Blue Mountain Coffee is ALWAYS fresh:  We got our last shipment of Citified from our Supplier in Jamaican on 7/28/2016 Roast Date of 7/25/2016 : See Our Certification Certificate Here!


History of Jamaica Blue Mountain Coffee:

For over two hundred (200) years, Jamaican Blue Mountain coffee has been considered by connoisseurs to be the finest in the world. Coffee was first introduced to Jamaica from Martinique by then Governor Sir Nicholas Lawes in 1728.
 
Jamaica's natural climatic conditions produced a bean of such high quality that the island's Coffee Industry quickly expanded and by 1814 there were over 600 coffee plantations in Jamaica.  The coffee industry in Jamaica was developed largely in the west foothills of the blue mountain for the first 40 years and was gradually extended to the higher levels of the blue mountain.  In the early days, the Coffee grown at 4,000 feet above sea level on the Blue Mountain was particular liked for its high quality beans, taste and aroma. After 9 years of its introduction, the first batch was exported successfully. 
 
In 1891, legislation was passed to save the industry after many coffee farmers abandoned their coffee farms and converted them to livestock farms. The Mandate of this board was to provide instructions and best practices in the cultivation and increase production of coffee in Jamaica. In 1944, the Government established a Central Coffee Cleaning House where all coffee for export had to be delivered for cleaning and grading for the improvement of quality known today as “Coffee Industry Board of Jamaica” or “ CIB .“  Today “Coffee Industry Board of Jamaica” is still responsible for maintaining the quality and high standard of the “Jamaican Blue Mountain Coffee” and protects the trade mark name around the world.


Today Jamaica produces about 4 million lbs of coffee beans each year, two thirds of which is Blue Mountain® coffee. Jamaican produces less that 0.02 percent of the world’s coffee yearly. Almost 90% of Jamaica’s coffee exports goes directly to Japan market.
 
Geographical and Climate of the Jamaican Blue Mountain:      
  
Jamaica extends 230km from east to west, and the majestic Blue Mountain Peak rises high as 7,420 feet, highest point in Jamaica and the Caribbean. The blue mountain, as the name suggests, appears misty blue from a distance. “Blue Mountain” is a geographic expression used to describe a specific area in Jamaica. Coffee labeled “Blue Mountain Coffee” is produced in this defined geographical area called “The Blue Mountain.” The mountain range lies across three parishes in Jamaica: St. Andrew, Portland and St. Thomas.
 
In Jamaica there are 28,000 acres of land devoted to coffee production, of that, only 9,000 are legally define as “Blue Mountain”. Coffee defined as “Blue Mountain” is grown on the Blue Mountain in Jamaica between 3,000 and 5,500 feet above sea level. This distinction “Blue Mountain Coffee” is strictly monitored by the Government of Jamaican and is certified by the government run “Coffee Industry Board of Jamaica” as “Jamaican Blue Mountain Coffee” or “High Mountain Coffee”. “High Mountain Coffee” or “Mountain Choice® Coffee” is of lower quality when compared to coffee labeled “Blue Mountain Coffee” and most time is grown on other mountains in Jamaica of below 3000 feet on the “Blue Mountain”. “Jamaican Blue Mountain Coffee” is a globally protected certification trade mark and the only coffee certified by the Coffee Industry Board of Jamaica can be labeled as such.
 
Jamaican Coffee and “Jamaica Blue Mountain” comes from the “Arabica Typica” variety which yields a bean which is far more flavorful than the “Robusta Bean” grown in the vast coffee farms of South America. To get the best taste from the “Arabica” plant, Jamaican growers germinate the seeds for two years. They then cut off one of the two rooting systems before planting; this method ensures a slow growth of the coffee plan (plant take 4 years to mature). This method ultimately assures high-yield crop with beans of high quality and optimum acidity. In the High ranges of the “Blue Mountain,” the mist keeps the coffee plants damp and cool (average temp. 70 degrees), plenty of rain and well drained mountain soil which is ideal for coffee plants …cool but not cold.
 
It was evident from the early years of introduction that the quality of coffee produce on the “Blue Mountain” was unique and of higher quality then coffee produce outside the specific “Blue Mountain” growing area. Coffee grown on the “Blue Mountain” is known for its distinct characteristics, aroma, a noticeable sweetness, clean brew and mild acidity. Put this all together and you have the best coffee in the world “Blue Mountain coffee” “Jamaica’s Best” “the world’s Best Coffee.”
 
Cultivation, Harvesting, Processing and Certification of Jamaican Blue Mountain Coffee:

Growing Process:

The growing process is strictly monitored to ensure adherence to process:  

1.   Blue Mountain Coffee seedlings are only purchased from the Blue Mountain Seedling green house (beans used in the process are from the same DNA linage of the first Blue mountain beans over 80 years ago)

2.  Coffee Seedlings are germinated for 2 years. ( Slow germination process ensures a more balance rich coffee taste) 

3.  One of two rooting system is cut from each saplings to slow growth and ultimately assures high-yield crop with beans of high quality.

4.  Once coffee plants are planted trees are inspected to ensure they are growing and maturing to specification.

5.  First Crop is harvested 5 years after planting. ( The crops prior to 5 years are of low quality and will reduce the overall taste of the coffee if they are mixed in with the coffee from the mature trees) 

6.   Beans are handpicked and only the ripe beans are harvested. (fully ripe beans ensures quality and taste)

7.   Beans are pulped to remove outer skin within twenty-four (24) hours after reaping.

8.   Beans are washed and separated by floating method where defected beans float to the top of water (Washing specification: 1.5 cubic feet of cherry coffee, 50 gallons of water).

9.   Beans are then sun dried and sampled by grower (2 percent tolerant of bad beans in each cup sample).

10. Beans are then shipped to the Coffee Industry Board of Jamaica for certification.
 

Certification Process - ISO 2859 Standard is used to scientifically verify quality, Taste, and origin or beans:

  1. Colorimetric Assessment - An electronic Color-meter is used to assess beans. (Color of beans tells you if beans are freshly harvested… Grade A  “Blue Mountain Beans” are blue-green color). 
  2. Bean Size Assessment (Beans are weighed and counted to “Coffee Industry Board of Jamaica” quality specifications).
  3. Defect Assessment (Beans are examined for defect tolerance to “Coffee Industry Board of Jamaica” quality specifications). (2 percent tolerant of bad beans in each cup sample).
  4. Moisture Analysis – Target moisture content of 12%.
  5. Residue Levels Sampling.
  6. Samples are rousted.
  7. Taste Test – For Flavor, Aroma, Taste, Aftertaste, Body and Acidity.


 Facts from "The Coffee Industry Board of Jamaica"