What Coffee Beans Make Delicious Pour-Over Coffee: The Story of Jamaica Mavis Bank Blue Mountain No.1 Coffee Beans

Mavis Bank Blue Mountain NO.1

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• Country: Jamaica
• Region: Blue Mountain
• Altitude: 1200-1600 meters
• Processing Method: Washed
• Grade: No.1
• Variety: Arabica

Jamaica's Blue Mountain legal coffee production area is named "Blue Mountain Coffee" because it is 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 an altitude of up to 2260 meters, making it the highest mountain range in the Caribbean region. Blue Mountain is covered with fertile soil with excellent drainage, which is very suitable for coffee cultivation.

Mavis Bank is located in Jamaica's legal Blue Mountain coffee area and is one of the raw bean processing plants certified by the Jamaican government. It is situated about 10 miles northeast of the capital Kingston and has been operated by the Munn Family since 1885.

The Munn family began operating Mavis Bank Company in 1885. The original location was at a slightly higher altitude than the current site, called Strawberry Hill. Mavis Bank processes coffee cherries at high altitudes. Their investment in brand-new equipment for trial production has greatly improved the coffee beans, because they have a truly flawless processing process. The flavor of this coffee is very mild and smooth with excellent body, sometimes reminiscent of high mountain frozen oolong tea aroma.

Initially, the Munn family cultivated and processed harvested coffee cherries at Strawberry Hill on the west side of Blue Mountain Coffee. 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 has become Jamaica's largest coffee collection point. To ensure coffee quality, the processing plant collects raw beans from single farms or small farmers in specific Blue Mountain regions. The coffee cultivation and processing areas are situated in mountainous regions averaging 1600 to 900 meters in altitude. Sufficient altitude, gentle afternoon mist shrouding the mountain forests for shade, adequate sunlight, and mineral-rich planting soil provide excellent growing conditions for coffee trees and also extend the ripening period of coffee cherries.

During the raw bean processing stage, harvesting only ripe red fruits, followed by manual hand-selection and elimination of floating fruits are basic requirements. Farmers send the remaining selected coffee cherries to another washing station for a second selection, and pulp removal is 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 proceeding with mucilage removal. The parchment coffee with mucilage removed is placed on cement stone slabs and sun-dried for 5 days, then bagged and stored in warehouses for at least 10 weeks. Finally, the raw beans after hulling undergo one final manual defect removal process. Mavis Bank has Jamaica's most complete raw bean processing equipment and has 6000 farmers under its management. Under the management of the Munn family, the M.B.C.F trademark has been established as a world-renowned symbol of quality assurance.

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