How Does Blue Mountain Coffee Taste? The Unique Growing Environment of Jamaica Blue Mountain Coffee

Jamaica Sherwood Blue Mountain

Sherwood Coffee Estate is a small family-owned plantation located in Hagley Gap, a village in the St. Thomas parish in southeastern Jamaica. Its production accounts for 2% of the total Blue Mountain coffee harvest, and its handcrafted coffee is considered among Jamaica's finest, recognized by the Jamaica Coffee Industry Board (CIBOJ) as a quality-certified Blue Mountain coffee. As of 2015, Sherwood Forest became one of the estates under R.S.W. Estate, which now only retains the highest altitude Sherwood section, allowing Sherwood to operate independently.

Estate History and Operations

The estate and processing plant have been in operation since 1797, transitioning to the Deichmann family's management in the 1950s. At that time, the current operator Charles's father purchased this land and replanted the farm situated at approximately 1,372 meters above sea level. In 1999, Deichmann upgraded the estate and processing plant equipment, using modern facilities to process green beans while preserving traditional techniques and implementing strict environmental protection policies. The estate employs an equal ratio of male and female workers, with all management and staff coming from local villages.

Unique Growing Conditions

Due to the high altitude, cool mountain mist often envelops the area in the afternoon, creating ideal conditions for coffee tree growth by protecting them from excessive midday sun exposure. This ensures more complete development and nutrient absorption in the coffee cherries. The harvest period runs from March to June, later than other Jamaican Blue Mountain estates. Fresh hand-picked red cherries from their own estate, along with small quantities from other renowned Blue Mountain farms such as Arntully and Moy Hall, are delivered to Sherwood's wet processing facility. Sherwood insists on never accepting coffee from unknown sources.

Meticulous Processing Methods

After harvesting, the red cherries undergo immediate depulping, followed by a complete 24-hour wet fermentation process to enhance flavor development. During washing, Sherwood avoids using machines or brushes to forcefully remove pulp, relying instead on fermentation for natural pulp separation. The beans are then 100% sun-dried until reaching a moisture content of 11.5%, completely abandoning artificial drying methods. This sun-drying process contributes to the coffee's richer overall aroma and body. After drying, the parchment beans are stored in underground facilities with temperature and humidity control for at least eight weeks before hulling. The warehouse is equipped with two commercial dehumidifiers and two tons of air conditioning equipment, maintaining the environment at 19.4°C and 52% humidity. To ensure quality, Sherwood only provides customers with small batches of hand-picked, properly stored green beans and does not inventory coffee for future sales.

Quality Assurance and Distribution

During dry processing, the green coffee beans are transferred to warehouse storage the night after processing until delivery to the Jamaica Coffee Industry Board (CIBOJ). CIBOJ then conducts color inspection and cupping to evaluate bean size, defects, and moisture content. Finally, these meticulously processed Sherwood green beans are exported under the "SFCC" (Sherwood Forest Coffee Co.) barrel trademark.

Currently, Sherwood Blue Mountain is exclusively sold to single companies in the United States, Europe, Japan, and China, with small quantities reserved for personal use and limited edition releases.

Sherwood Blue Mountain No.1 Specifications

■ Country: Jamaica

■ Region: Sherwood

■ Altitude: 1,200-1,600 meters

■ Processing Method: Washed

■ Grade: No.1

■ Variety: Arabica

■ Flavor Notes: Floral, toffee, smooth mouthfeel, high body

Sherwood Blue Mountain Peaberry Specifications

2017 Sherwood PB Green Beans Image

Sherwood Blue Mountain Peaberry

■ Country: Jamaica

■ Region: Sherwood

■ Altitude: 1,200-1,600 meters

■ Processing Method: Washed

■ Grade: PB

■ Variety: Arabica

■ Flavor Notes: Floral, bright, lemon acidity, milk candy, excellent body

FrontStreet Coffee's Roasting Recommendations

Simply put, roast the Blue Mountain coffee "thoroughly" from inside out, using superior roasting techniques on the foundation of proper roasting to fully express this bean's flavor characteristics.

Caramelization is the most significant factor affecting coffee flavor. After six to seven minutes of roasting, the green beans absorb substantial heat energy, initiating the pyrolysis reaction and producing the first crack. Some sugars convert to carbon dioxide, moisture continues to evaporate, new aromatic compounds gradually develop, forming so-called coffee oils, which combine with hundreds of aromatic substances including nicotinic acid, citric acid, quinic acid, malic acid, acetic acid, caffeine, and others.

Roasting Profile: Preheat roaster to 170°C, insert beans with damper setting at 3. After 1 minute, reduce heat to 140°C, damper unchanged. At 5'10", temperature reaches 153°C, bean surface turns yellow, grassy aroma completely disappears, dehydration complete. Reduce heat to 115°C, damper to 4.

At 8'00", bean surface shows ugly wrinkles and black spots, toast aroma distinctly transforms to coffee aroma, definable as prelude to first crack. Listen carefully for the sound of first crack onset. At 8'12", first crack begins, reduce heat to 90°C, damper fully open (heat adjustment must be very careful, not so low as to eliminate cracking sounds). Discharge at 201.3°C.

Cupping Notes

A perfect and subtle balance of acidity, body, and aroma. Its acidity is bright and delicate. Its body is velvety smooth. Its aroma carries a slight penetrating quality, accompanied by floral, spicy, and citrusy notes. A subtle cocoa aftertaste emerges upon tasting.

The flavor is exceptionally clean, complex, and very mild, with chocolate sweetness and very strong body. The taste is rich and mellow, with perfect balance of coffee's sweet, sour, and bitter elements - completely without bitterness, only moderate and perfect acidity, with persistent fruity finish.

Dry Aroma: Roasted peanut, hazelnut, melon, chocolate-like

Wet Aroma: Oolong tea, caramel, honey, dark chocolate, almond skins, silky mouthfeel, brightness

Important Notice :

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