Introduction to Jamaica Blue Mountain RSW Estate Coffee - Is Jamaica Blue Mountain Coffee Good?

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RSW Estate: A Legacy of Jamaican Blue Mountain Coffee Excellence

RSW Estate is composed of three estates: Resource, Sherwood Forest, and Whitfield Hall. All three estates are members of the Jamaican Blue Mountain Estate Coffee association and were established before 1800 AD. Coffee cherries harvested from all three estates are centrally processed at the Sherwood Forest estate processing facility, where pulping, washed fermentation, sun-drying, and storage of parchment beans take place. The production volume is limited, accounting for only one percent of total Blue Mountain coffee output.

Resource Estate

Resource Estate is located in the Yallahs Valley, approximately a one-and-a-half-hour drive from the capital Kingston. The owner of Resource Estate is Cecil Langford. The coffee cultivation area has expanded from 4 hectares forty years ago to the current 12 hectares. In the past, Resource had its own pulping equipment and sun-drying facilities, but now all coffee berries are moved to Sherwood for processing. The coffee is grown on the northwestern slopes of the Blue Mountains at an altitude of approximately 1,200 meters. The coffee plantation has a perennial stream on its northern side that provides irrigation year-round. Usually, only four permanent employees care for the coffee trees, but during the harvest season from November to May, sixty temporary workers are hired to assist with picking coffee cherries. Currently, estate affairs have been taken over by Cecil's son, Gordon Langford.

Sherwood Forest Estate

Sherwood Forest has 400 hectares of coffee plantations, distributed at elevations ranging from 800 to 1,680 meters, making it one of the largest traditional estates in the Blue Mountains. Coffee cultivation began here in the late 18th century. Most of Sherwood's coffee trees are planted in shaded valleys with fertile soil and abundant sunlight, providing ideal growing conditions. The most prized coffee area of Sherwood is Big Level, a spectacular slope at approximately 1,300 meters altitude. This 40-hectare area represents the largest high-altitude coffee plantation in the Blue Mountain region. Rich volcanic soil provides fertile nutrients, complemented by lingering clouds and mist, making it the finest coffee growing location in the Blue Mountains. Originally, Sherwood processed coffee berries for many Blue Mountain coffee estates such as Arntully, Radnor, Brook Lodge, Minto, Epping Farm, and Abbey Green, but now it exclusively handles post-processing for the RW estate group.

Whitfield Hall Estate

Whitfield Hall Farm is located at an altitude of approximately 1,250 meters in the central Blue Mountain region. A lodge is also built here, serving as the final overnight accommodation before ascending to Portland Gap and Blue Mountain Peak. Whitfield Hall was founded by William Whitfield in 1776 and originally had its own wet and dry processing facilities, which were destroyed in the great flood of 1909. At its peak, the coffee cultivation area reached 120 hectares. It was taken over by the Allgrove Family over sixty years ago and now only retains 16 hectares around the main building, the Great House. Although the cultivation area has decreased, the production volume is actually similar to the peak period. This achievement is made possible through significant improvements in cultivation techniques, management systems, and greater attention to detail. In addition to operating the lodge, Whitfield Hall's Great House also provides tourism tours of the surrounding RSW estate group, allowing visitors to gain deeper appreciation of the Blue Mountains' beauty.

Processing and Quality Control

After receiving coffee cherries from Resource, Whitfield Hall, and its own plantation, Sherwood first conducts initial screening, removing unripe and overripe coffee cherries before pulping, ensuring completion within 12 hours. This is followed by traditional washed fermentation, then transfer to concrete patios for sun-drying. Extended slow sun-drying enhances the coffee's flavor profile. When the moisture content of the parchment coffee drops to 11-13%, it is bagged and placed in warehouse storage for maturation. The warehouse temperature is maintained at 24-25°C with humidity controlled by dehumidifiers. The coffee is only shipped after two to three months of stable flavor maturation. When customers place orders, small batches are hulled at low temperature, polished, and silver skin dust is blown away. Defective beans such as broken, abnormally colored, or mold-infected ones are manually sorted. Each skilled worker can only sort about 75 pounds of green beans per day. Coffee beans are transported between workstations in wooden basins to prevent breakage or other processing defects. After completion, the coffee is sealed in Jamaica Blue Mountain's unique wooden barrels. The Coffee Industry Board of Jamaica (CIB) Regulatory Section inspects each batch of coffee to ensure it meets standards before air export.

FrontStreet Coffee's Recommended Brewing Parameters:

Pour-over: Kono dripper, Fuji R440 grinder setting 4, water temperature around 88°C

French Press: Recommended grinder setting 4, water temperature 89°C

Siphon: Recommended grinder setting 4, water temperature 88°C-89°C

AeroPress: Recommended grinder setting 4, water temperature 88°C

Important Notice :

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