FrontStreet Coffee Jamaica Blue Mountain Coffee Beans Authentic Imported NO.1 BlueMount Blue Mountain Coffee Roasting

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qian Street, Dongshankou, Yuexiu District, Guangzhou
Shelf Life: 90 days
Net Weight: 100g
Packaging: Bulk coffee beans
Roast Level: Raw/Roasted coffee beans
Sugar Content: Sugar-free
Origin: Jamaica
Roast Degree: Medium roast

This is the coffee bean packaging: genuine imported Blue Mountain.

Jamaica BLUE MOUNT

Coffee Details

Country: Jamaica
Altitude: 1600 meters
Region: Saint Thomas Parish
Roast Level: Medium roast
Processing Method: Washed
Variety: Typica
Processing Plant: Abbey Green Farm
Flavor: Perfect balance of sweet, acidic, and bitter notes

What is Blue Mountain Coffee?

Blue Mountain Coffee refers to coffee brewed from beans grown in Jamaica's Blue Mountains. By grade it is divided into Jamaica Blue Mountain Coffee and Jamaica High Mountain Coffee. The Blue Mountain range lies in eastern Jamaica. On a clear day the sun strikes the azure Caribbean Sea directly, and the peaks reflect that brilliant blue light—hence the name.

The highest peak of Blue Mountain reaches 2256 meters, the tallest in the Caribbean. The area sits inside the coffee belt, with fertile volcanic soil, fresh, unpolluted air, and a humid climate wrapped in fog and rain year-round (average rainfall of 1980mm, temperature around 27°C). Those conditions created the world-renowned Jamaica Blue Mountain Coffee—and the world's second most expensive coffee.

The "Secret" Behind Blue Mountain Coffee's Pure Flavor

These coffee trees all grow on rugged mountain slopes, making harvest extremely difficult. Only local skilled female workers can manage the task. Selecting perfectly ripe cherries at harvest is crucial—underripe or overripe beans will drag down quality. After picking, the beans must be hulled the same day, then fermented for 12–18 hours, after which they are washed and sorted. Drying comes next, and it must happen on concrete floors or thick blankets until the beans' moisture content drops to 12%–14%. They are then stored in dedicated warehouses, and taken out only when needed for roasting and grinding. Every step has to be tightly controlled, or quality suffers.

Blue Mountain Coffee's shipping volume is extremely small. In 1717, King Louis XV of France ordered coffee cultivation in Jamaica. In the mid-1720s, Jamaica's Governor Sir Nicholas Lawes imported Arabica seeds from Martinique and began promoting cultivation in the St. Andrew area. To this day, St. Andrew remains one of Jamaica's three main Blue Mountain coffee regions, the other two being Portland and St. Thomas.

How to Identify Authentic Blue Mountain Coffee

1. Appearance

Blue Mountain's raw beans are greenish-blue, very uniform, and medium-to-small in size with slightly upturned ends. After roasting they expand noticeably in volume and become very full.

2. Grinding

True Blue Mountain beans grow at high altitude, so their cellular structure is relatively loose. Ground by hand, they feel crisp, smooth, and continuous, without any sense of resistance.

3. Aroma

The aroma is rich and dense; so-called Blue Mountain blends do not carry this characteristic fragrance.

4. Taste

True Blue Mountain has a balanced, full taste, with no single flavor standing out or falling short. This is the key marker no other coffee bean can match. Blue Mountain peaberries have a subtler aroma and a comparatively stronger taste.

5. Sensation

As the world's finest coffee, Blue Mountain's classic balance inevitably brings a subconscious, hard-to-describe sense of satisfaction when you taste it.

Flavor Profile

Rich and mellow, with a perfect balance of coffee's sweet, acidic, and bitter notes. Completely free of bitterness, with only moderate, well-judged acidity and a lasting fruity finish.

FrontStreet Coffee Recommendation

For many coffee lovers, Blue Mountain is a name that is impossible to avoid. In the years before specialty coffee went mainstream, treating a guest to Blue Mountain was shorthand for high-quality coffee, and even today—with new specialty regions opening up all the time—it holds an irreplaceable place thanks to its distinctive flavor and balance. Strictly speaking, though, not every coffee grown in Jamaica qualifies: only beans grown in the designated part of Jamaica's Blue Mountain range and certified by the Jamaican authorities may be called "Jamaica Blue Mountain Coffee." The Blue Mountains run through eastern Jamaica and are among the Caribbean's highest ranges, with a summit of 2256 meters, wrapped in cloud all year—which is exactly how they earned the name.

Blue Mountain's standing comes partly from scarcity. The entire Jamaican Blue Mountain area produces less than 2,500 tons a year, a tiny fraction of world output, and the Japanese market historically bought more than 70% of it, leaving even less for the rest of the world. Because it was genuinely hard to obtain through legitimate channels in the early years, stories spread that "there is no real Blue Mountain in China"—yet official export of Jamaican Blue Mountain green beans to China began as early as 2003, and certified beans are now widely available through proper importers. FrontStreet Coffee's Blue Mountain No. 1 comes from the historic Clifton Farm, which has grown and processed coffee since around 1750 from its base at roughly 4,300 feet (1,310.64 meters); abundant elevation, gently misted afternoons, ample sunlight, and mineral-rich soil give the cherries a long, slow ripening.

What sets good Blue Mountain apart is balance: not the fierce fruit acidity of some African coffees, nor the heavy bitterness of a dark roast, but an even harmony of acidity, sweetness, bitterness, and aroma. Expect cream, caramel, chocolate, nuts, honey, and a faint fruit note—smooth on entry, sweet through the middle, and clean and long on the finish. FrontStreet Coffee roasts it medium-dark and ships within five days for peak freshness, and recommends resting the beans 4–7 days. For pour-over, use a Kono dripper, 15g of coffee at a 1:15 ratio, 87–88°C water, and a grind slightly coarser than for a light roast—about white-sugar texture—pouring in three stages: 30g to bloom for 30 seconds, then to 120g with a slow, small vertical stream, then to 225g with a slightly quicker pour to keep the bed from clogging.