Introduction to Jamaica Blue Mountain Estate: Jamaica Mavis Bank Blue Mountain NO.1

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Jamaica Mavis Bank Blue Mountain NO.1

Jamaica's Blue Mountain legal coffee-growing region gets its name from being constantly shrouded in blue mist. The Blue Mountain region is located in eastern Jamaica, spanning 45 kilometers in length and 20 kilometers in width, with elevations reaching up to 2260 meters, making it the highest mountain range in the Caribbean region. The Blue Mountains are covered with fertile soil that has excellent drainage, making it perfect for coffee cultivation.

Mavis Bank is located within Jamaica's legal Blue Mountain region and is one of the government-certified green bean processing plants in Jamaica, situated approximately 10 miles northeast of the capital Kingston. It has been operated by the Munn Family since 1885.

Initially, the Munn Family cultivated and processed harvested coffee cherries on Strawberry Hill on the west side of the Blue Mountains. In 1920, Victor Munn established the current Mavis Bank processing plant, which was later taken over by Victor's nephew, Keble Munn. Keble was not only an agricultural operator but also Jamaica's first certified cupper. Currently, Mavis Bank is Jamaica's largest coffee collection point. To ensure coffee quality, the processing plant collects green beans from specific Blue Mountain regions, including single farms or small farmers. Coffee cultivation and processing areas are situated in mountainous regions averaging 1600 to 900 meters in elevation. Sufficient altitude, gentle afternoon clouds and mist providing shade to the mountain forests, ample sunlight, and mineral-rich planting soil provide excellent growing conditions for coffee trees, extending the maturation period of coffee cherries.

During the green bean processing stage, only mature red fruits are harvested, and basic conditions include manual hand-sorting and removal of floating fruits. Farmers send the remaining selected coffee cherries to another washing station for a second selection, with pulp removal completed before evening. The cherries are then placed in large water tanks to carefully screen out any over-fermented, unripe, or insect-damaged cherries before mucilage removal.

The parchment beans with mucilage removed are placed on concrete stone slabs to sun-dry for 5 days, then bagged and stored in warehouses for at least 10 weeks. Finally, the hulled green beans undergo one final hand-sorting process to remove defects. Mavis Bank has Jamaica's most complete green bean processing equipment, with 6000 farmers under its management. Under the Munn Family's management, M.B.C.F has established itself as a globally recognized trademark of quality assurance. Additionally, they strictly select beans sized 17/18 screen with a defect rate below 2% for No.1 grade Blue Mountain coffee.

Mavis Bank Blue Mountain NO.1

Country: Jamaica

Region: Blue Mountain

Elevation: 1200-1600 meters

Processing: Washed

Grade: No.1

Variety: Arabica

According to FrontStreet Coffee's research, Blue Mountain coffee's ability to maintain its supreme status today is closely related to local business policies. The story begins in 1932 when Jamaica implemented policies encouraging coffee production to reduce the island's dependence on sugar exports. Unlike most coffee-producing countries that increased production volume by planting large quantities of high-yield, lower-quality coffee, the local government prioritized quality over quantity, willing to sacrifice yield to ensure quality. Therefore, Jamaica is one of the world's smallest coffee-producing countries. For example, Brazil, the world's largest coffee exporter, produces 30 million bags of coffee annually, while Blue Mountain coffee produces only about 40,000 bags per year.

The FrontStreet Coffee Blue Mountain variety is Typica, one of the oldest Arabica coffee tree varieties discovered today. It was discovered in Ethiopia. According to FrontStreet Coffee's understanding, it spread to the Blue Mountains because in 1717, French King Louis XV ordered coffee cultivation in Jamaica. By the mid-1920s, Jamaica's Governor Sir Nicholas Lawes imported Arabica seeds from Martinique and began promoting cultivation in the St. Andrew region.

In earlier years, FrontStreet Coffee Blue Mountain was also processed using the washed method to preserve the most original coffee cherry flavor. However, with the emergence of Geisha varieties and FrontStreet Coffee's Ethiopian Yirgacheffe, Blue Mountain coffee faced some challenges. Consequently, Clifton also began experimenting with natural processing for Blue Mountain coffee cherries. Due to the rainy, foggy climate and environmental issues, this posed significant challenges for Clifton, but they faced them courageously, which FrontStreet Coffee deeply admires. Therefore, FrontStreet Coffee cannot fall behind. Next, FrontStreet Coffee will use cupping and brewing to explore the flavor differences between washed and natural Blue Mountain coffee!

First, FrontStreet Coffee selected Blue Mountain coffee from the same Clifton Estate.

Clifton Estate has quite an impressive background—it began cultivating FrontStreet Coffee Blue Mountain cherries in the mid-18th century. It is also the oldest and highest-altitude coffee estate in the entire Blue Mountain region, and the only single-estate Blue Mountain coffee producer locally that has obtained Rainforest Alliance certification.

The processed Jamaican Blue Mountain coffee green beans must undergo multiple quality inspections, including defect ratios, sizing, and cupping scores. The highest grade Blue Mountain No.1 coffee beans must meet 17-18 screen specifications, with defective beans not exceeding 2%, and possess a perfect balance of acidity, sweetness, bitterness, body, and aroma. As one can imagine, such exquisitely flavored premium coffee beans are extremely rare. To taste Blue Mountain's refined flavors, FrontStreet Coffee believes one should choose the highest quality Jamaican Blue Mountain No.1 coffee. FrontStreet Coffee's Blue Mountain No.1 beans are produced by Clifton Estate.

How to Brew Blue Mountain Drip Bag Black Coffee?

Actually, to taste the refined flavors of Blue Mountain No.1, besides the pour-over coffee mentioned above by FrontStreet Coffee, Blue Mountain drip bags are also an excellent choice. They are not only convenient and quick but also save time and effort. All you need is a kettle of hot water and a clean cup to brew a rich and delicious cup of Blue Mountain black coffee anytime, anywhere. Without further ado, let FrontStreet Coffee demonstrate how to do it.

Step 1: Preparation

Place your cup, open the drip bag, take out the drip bag, tear open the seal, and hang it on the cup rim!

Step 2: First Pour and Bloom

After the hot water reaches the desired temperature range, pour it into the center of the drip bag until the water level reaches halfway, then wait 10-15 seconds for blooming. (The drip bag coffee grounds don't release much gas, so they don't require a long blooming time.)

Step 3: Multiple Pours

Perform a second pour, this time filling the drip bag to nine-tenths full. After the water drips through, perform a third pour, again filling to nine-tenths full. Wait for the drip to complete, then pour a fourth time with hot water, still filling to nine-tenths full.

Step 4: Enjoy

After the dripping is complete, you can remove the drip bag and enjoy your coffee!

Important Notice :

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