Jamaica Blue Mountain Wallenford Estate No.1 | Blue Mountain Coffee | Best Coffee Beans for Pour-Over Coffee

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Pour-over Coffee Recommendation | FrontStreet Coffee Premium Coffee Beans --- Jamaica Blue Mountain No.1

Product Name: Jamaica Blue Mountain Wallenford No.1 (Whole bean)

Roast Level: Medium-light ●●○○○

Processing Method: Washed

Origin: Jamaica

Region: Blue Mountain

Estate: Wallenford Estate

Altitude: 1850-2000 meters

Variety: Typica

Grade: No.1

Flavor Description: Very rich aroma with persistent fruit notes

Introduction

Blue Mountain Coffee

Coffee drinkers have probably heard of Blue Mountain Coffee and know that Jamaica Blue Mountain is excellent coffee! But is the Blue Mountain we drink truly Blue Mountain?

'Blue Mountain Flavor' - This only indicates that the coffee flavor resembles Blue Mountain (not necessarily truly similar), and may not contain a single genuine Blue Mountain coffee bean.

'Jamaica Coffee' - Blue Mountain Coffee is produced in Jamaica, but Jamaica Coffee is not necessarily Blue Mountain Coffee.

'Jamaica Blue Mountain Coffee' - This is Jamaica Blue Mountain Coffee, but to be called Jamaica Blue Mountain No.1, some additional conditions are required.

Why is it called 'Blue Mountain Coffee'?

The Blue Mountain Range is located in eastern Jamaica, surrounded by the Caribbean Sea. On clear days when sunlight directly shines on the azure sea surface, the mountain peaks reflect the brilliant blue light of the seawater, hence the name 'Blue Mountain'. The Blue Mountain Range has fertile volcanic soil, fresh air, humid climate, and is foggy and rainy year-round. Such climate conditions have created the world-renowned Jamaica Blue Mountain Coffee, while also creating the world's highest-priced coffee.

Coffee from the Blue Mountain Range is divided into three grades: Jamaica Blue Mountain, Jamaica High Mountain, and Jamaica Low Mountain or Jamaica Supreme. Coffee grown below 1500 feet altitude is called Jamaica Coffee, coffee between 1500 and 3000 feet is called High Mountain Coffee, and only coffee between 3000 and 5000 feet can be called Blue Mountain Coffee. In terms of price, Blue Mountain Coffee is several times more expensive than High Mountain Coffee. Blue Mountain Coffee is further divided into No.2 and No.1, with No.1 being the highest grade.

Currently, there are several estates producing top-grade Jamaica Blue Mountain No.1, including Wallenford, Mavis Bank, Old Tavern, and RSW Estate. Among these, Wallenford is the only special Jamaican state-owned processing facility. The legal production area for Blue Mountain Coffee is 3000-5000 feet. Wallenford Estate only selects Blue Mountain coffee beans grown above 4000 feet altitude for processing. The Blue Mountain Coffee produced by Wallenford Estate is acclaimed as "Superior Quality." Among coffee connoisseurs' evaluations of all Jamaica Blue Mountain estates, Wallenford Estate performs best in quality management, stability, reputation, and flavor.

How is the flavor of Wallenford Blue Mountain No.1? General evaluations include acidity, sweetness, mellow and non-bitter, excellent quality that leaves an unforgettable aftertaste.

Wallenford Estate Jamaica Blue Mountain Coffee

The subtle fragrant sweet notes of Jamaica Blue Mountain, with a wine-like mellow texture, has always been the favorite among Japanese coffee connoisseurs. Its limited production represents specialty coffee and is one of the most expensive coffees in the world. However, not all coffee produced in Jamaica can bear the Blue Mountain label. It must be certified by the Jamaica Coffee Industry Board and come from specific administrative regions of the Blue Mountains at certain altitudes to obtain Blue Mountain certification. This product is from the traditional Wallenford washed processing facility, featuring the elegant sweet typical Blue Mountain flavor. (Barrel-aged Blue Mountain medium-light roast shows perfect balanced, flawless characteristics, revealing refreshing texture and lingering aftertaste)

In 1728, coffee was first introduced to Jamaica for cultivation. Due to Jamaica's suitable soil, climate, sunlight conditions, and other factors, coffee quality was outstanding, and cultivation gradually expanded from St. Andrews to other areas.

In 1737, Jamaica's coffee production reached 83,000 pounds per year.

In the following 40 years, numerous private estate owners emerged. By 1800, Jamaica had 686 coffee-growing estates.

Due to slave trade, labor costs rose sharply, and estate owners could not bear the heavy burden of costs. By 1850, coffee-growing estates had reduced to 186.

By 1900, the Jamaican government established the first coffee quality standard, but this standard was resisted by many private estate owners and ultimately not implemented.

Subsequently, due to the lack of quality standard constraints, Blue Mountain Coffee export quality was inconsistent, greatly affecting its international reputation. By 1943, Canada, then a major importer of Blue Mountain Coffee, refused to import Blue Mountain Coffee.

In 1944, the Jamaican government recognized the necessity of regulating the Blue Mountain Coffee industry and re-established three regulatory recommendations for the Blue Mountain Coffee industry:

1. Centralized processing of Blue Mountain Coffee beans,

2. Establishing Blue Mountain Coffee quality standards,

3. Establishing CIB to specifically organize, manage the market and serve as export supervisor.

In 1948, the world-renowned Jamaica Coffee Industry Board (CIB) was officially established, and the Jamaican government enacted the "Jamaica Blue Mountain Coffee Industry Management Regulations." The main responsibility of CIB is to enhance Blue Mountain Coffee quality through management and supervision, restoring Blue Mountain Coffee's global reputation.

At this time, the definition of Blue Mountain Coffee was strictly stipulated in the regulations:

1. Granting four legal coffee estates, including Wallenford, centralized processing rights for Blue Mountain Coffee beans to ensure Blue Mountain Coffee quality.

2. Grown in the 3000-5000 feet Blue Mountain region.

3. Blue Mountain Coffee export grades: No.1/No.2/No.3/Peaberry.

Starting from 1960, some management functions were assigned to the oldest and only state-owned Blue Mountain estate—Wallenford Estate. Wallenford Estate became synonymous with CIB, shouldering the mission of improving Blue Mountain Coffee quality, establishing management rules, and innovating coffee industry management. Estate managers were also appointed by government departments. All exported Blue Mountain Coffee from Jamaica was also named: Wallenford Estate Jamaica Blue Mountain Coffee, representing the highest grade of Blue Mountain Coffee.

Since 1827, in the eyes of coffee connoisseurs worldwide, Wallenford Estate has a history of nearly 300 years and is Jamaica's oldest Blue Mountain Coffee estate. The earliest Blue Mountain Coffee cultivation in Jamaica was at Wallenford Estate, which has been crowned with the national treasure title "Wallenford Blue Mountain Coffee," representing the highest grade of Blue Mountain Coffee. Its limited production is typically chosen by royalty and nobility, commanding a premium price. Today, Wallenford is Jamaica's most stable and trustworthy Blue Mountain Coffee processing estate, renowned worldwide for its exceptionally high-quality Blue Mountain Coffee.

Jamaica is renowned worldwide for producing Blue Mountain Coffee. At the same time, located on the Caribbean coast, it frequently suffers from hurricane attacks. Hurricanes in the 1940s and 1950s caused devastating damage to most Blue Mountain estates in Jamaica. The losses to coffee trees, estate facilities, and roads were unbearable for estate owners. To boost Blue Mountain Coffee production capacity, the government made decisions to support and sell Blue Mountain estates. Coffee investors from Japan, the United Kingdom, and other countries were fortunate to obtain management rights for most of Jamaica's Blue Mountain estates. Despite this, the Jamaican government did not completely abandon its power to preserve Blue Mountain Coffee (Jamaica's national treasure). While selling and privatizing most estates, WALLENFORD ESTATE is the only estate retained under direct Jamaican government management and operation. Its quality control processes are the strictest, without excessive pursuit of commercial operations, but rather shouldering the responsibility of maintaining Jamaica Blue Mountain Coffee's reputation.

1. Jamaica Coffee Industry Board official registered Logo, used for certification and inspection of exported Jamaica Blue Mountain Coffee.

2. Jamaica Coffee Industry Board (CIB) official registered BLUE MOUNTAIN COFFEE® trademark, identifying authentic Jamaica Blue Mountain Coffee packaging.

3. WALLENFORD COFFEE COMPANY registered trademark, identifying WALLENFORD Blue Mountain Coffee packaging.

With the globalization of Jamaica Blue Mountain Coffee's reputation and the worldwide introduction of Jamaica Blue Mountain Coffee cultivation, numerous counterfeit Blue Mountain-flavored coffees have appeared on the market, seriously affecting the excellent reputation of authentic Blue Mountain Coffee. In recent years, the Jamaican government has strongly advocated for Jamaica Blue Mountain Coffee to be roasted and exported in original packaging from Jamaica, rather than exported as green beans, to avoid the impact of counterfeit Blue Mountain-flavored coffee. The importance of this measure lies in the Jamaica Coffee Industry Board's ability to monitor every aspect of Blue Mountain Coffee export, ensuring the purity and high quality of Blue Mountain Coffee.

WALLENFORD's unique special Jamaican state-owned status enables the Jamaican government to entrust it with more missions, including:

1. Jointly承担ing management and regulation of Jamaica Blue Mountain Coffee quality with CIB (Coffee Industry Board).

2. Guiding all Jamaica Blue Mountain estates in advancing management innovation.

In fact, some of CIB's regulatory functions for Blue Mountain Coffee quality are located at WALLENFORD. For example, there is a consensus within the coffee industry that obtaining WALLENFORD's import quota for Blue Mountain No.1 is equivalent to CIB's quota indicator for that country or company.

Wallenford Estate only selects the best Blue Mountain coffee cherries for processing, with particularly strict quality process control. Among coffee connoisseurs' evaluations of all Jamaica Blue Mountain estates, Wallenford performs best in quality management, stability, reputation, and flavor.

In the Blue Mountain region, the legal production area for Blue Mountain Coffee is 3000-5000 feet. Wallenford only selects Blue Mountain coffee cherries grown above 4000 feet altitude for processing. Moreover, among Jamaica's four legal Blue Mountain Coffee processing facilities, Wallenford, Mavis Bank, Silver Hill, and Moy Hall account for 90% of Jamaica Blue Mountain Coffee exports. The Blue Mountain Coffee produced by Wallenford and Moy Hall is particularly acclaimed as "Superior Quality" (absolute quality).

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