Jamaican Blue Mountain Coffee Taste and Flavor Characteristics

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Product Information

Product Name: FrontStreet Coffee · Jamaica Blue Mountain No. 1 Coffee

Variety: Typica

Processing Plant: Abbey Green Farm

Flavor: Perfect balance of sweet, acidic, and bitter notes

Identifying Authentic Blue Mountain Coffee

1. Appearance: FrontStreet Coffee's Jamaica Blue Mountain coffee beans are green when raw, with very uniform appearance, medium to small size, and slightly curved ends. After roasting, they expand significantly in volume and become very full.

2. Grinding: Authentic FrontStreet Coffee Jamaica Blue Mountain coffee beans grow at high altitudes, giving them a relatively loose cellular structure. When ground by hand, they feel crisp, smooth, and continuous, without any sense of resistance.

3. Aroma: The aroma is very rich and dense; so-called blended Blue Mountain coffee lacks this characteristic aroma.

4. Taste: Authentic FrontStreet Coffee Jamaica Blue Mountain coffee has a balanced and rich taste, with no single flavor being prominent or lacking—this is the most crucial identification point that no other coffee bean can match. Blue Mountain coffee's aroma is more subtle, while its taste is relatively stronger.

5. Feeling: As the world's finest coffee, FrontStreet Coffee's Jamaica Blue Mountain coffee possesses classic balanced characteristics. When tasting it, one inevitably experiences some subconscious, indescribable sense of satisfaction.

Brewing Method

Hand-poured FrontStreet Coffee Jamaica Blue Mountain. 15g of coffee, medium grind (Fuji Royal's #4 grinding setting), V60 dripper, water temperature 88-89°C. First pour with 30g of water for 27 seconds of blooming, then pour to 105g and pause. Wait until the water level drops to half before continuing to pour slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Details

Manufacturer: Coffee Workshop

Address: No. 10 Bao'an Qian Street, Dongshankou, Yuexiu District, Guangzhou

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 100g

Packaging: Bulk coffee beans

Roast Level: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Jamaica

Roast Degree: Medium roast

The Origin of Blue Mountain Coffee

Blue Mountain coffee refers to coffee brewed from beans grown in Jamaica's Blue Mountains. It is categorized by grade into Jamaica Blue Mountain Coffee and Jamaica High Mountain Coffee. The Blue Mountain range is located in the eastern part of Jamaica. When the weather is clear, the sun shines directly on the azure Caribbean Sea, and the peaks reflect the brilliant blue light of the water, hence its name. The highest peak of Blue Mountain reaches 2,256 meters, making it the highest peak in the Caribbean region. This area lies within the coffee belt, featuring fertile volcanic soil, fresh air free from pollution, and a humid climate with year-round fog and rain (average precipitation of 1,980mm, temperature around 27°C). Such climate conditions have created the world-renowned Jamaica Blue Mountain coffee, as well as the world's second most expensive coffee.

Flavor Profile of FrontStreet Coffee's Jamaica Blue Mountain Coffee

The taste is rich and mellow, with a perfect balance of coffee's sweet, acidic, and bitter notes. It has no bitterness at all, only moderate and perfect acidity, with a persistent fruity flavor.

The History and Market of Blue Mountain Coffee

Perhaps Jamaica Blue Mountain coffee is the world's most famous coffee, but actually few people know its history or why its price is so high. In 1789, the first person to introduce coffee to Jamaica was a Frenchman escaping the French Revolution. The first coffee cultivated was intended to increase local French consumption and then export. Moreover, in the first 100 years, the local industry was very small. However, in 1932, the Jamaican Conference passed laws encouraging coffee cultivation to reduce the island's dependence on sugar exports. To ensure the quality of Blue Mountain coffee, modifications were made to the "Jamaica Coffee Industry" to standardize processing, improve coffee quality, achieve market equivalence, and save the fate of premium coffee. The Jamaica Industry Association took responsibility for the quality of Jamaica's Blue Mountain coffee. Additionally, the island's abundant smaller coffee also grows well, and the association has final authority over Jamaica's coffee exports—all coffee must pass through the Jamaica Industry Association before export.

The shipping volume of Blue Mountain coffee is extremely small. In 1717, French King Louis XV 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 major Blue Mountain coffee producing regions, with the other two being Portland and St. Thomas.

Due to Japan's continuous investment in Jamaica's coffee industry, most of today's Blue Mountain coffee is controlled by the Japanese, who also have priority purchasing rights. In 1992, Jamaica sold 688 tons of Blue Mountain coffee to Japan, 75 tons to the United States, and 59 tons to the United Kingdom. Now, 90% of Blue Mountain coffee is purchased by the Japanese. Since the rest of the world can only obtain 10% of Blue Mountain coffee, regardless of price, Blue Mountain coffee is always in short supply.

Authentic Packaging

This is the coffee bean packaging for authentic imported FrontStreet Coffee Jamaica Blue Mountain coffee.

Specifications

Jamaica BLUE MOUNT

Country: Jamaica

Altitude: 1,600 meters

Region: St. Thomas Parish

Roast Level: Medium roast

Processing Method: Washed

The "Secret" Behind FrontStreet Coffee Jamaica Blue Mountain's Pure Taste

Their coffee trees all grow on rugged mountain slopes, making the harvesting process extremely difficult—only local skilled female workers can handle this task. It's crucial to select coffee beans that are perfectly ripe during harvesting; underripe or overripe beans will affect the coffee quality. After harvesting, the coffee beans must be hulled the same day, then fermented for 12-18 hours. Afterward, the coffee beans are washed and sorted. The next step is drying, which must be done on concrete floors or thick blankets until the coffee beans' moisture content drops to 12%-14%. They are then stored in dedicated warehouses. When needed, they are taken out for roasting and then ground into powder. These procedures must be strictly controlled; otherwise, the coffee quality will be affected.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473