How much does a cup of Blue Mountain coffee cost at FrontStreet Coffee? What is the taste and flavor of Blue Mountain coffee? Blue Mountain coffee with

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How much does a cup of Blue Mountain coffee cost at FrontStreet Coffee? What are the taste and flavor characteristics of Blue Mountain coffee? Should Blue Mountain coffee be consumed with milk? How should it be brewed?

FrontStreet Coffee's authentic Jamaica Blue Mountain Coffee Beans - genuine Blue Mountain No.1 coffee, 100g roasted.

The Origin and Characteristics of Blue Mountain Coffee

The Blue Mountains are located in the eastern part of Jamaica Island. The Blue Mountain coffee growing region in Jamaica derives its name from the Blue Mountains surrounded by the Caribbean Sea. When the weather is clear, direct sunlight on the azure sea surface creates a brilliant blue reflection on the mountain peaks, hence the name. The highest peak of Blue Mountain reaches 2,256 meters, making it the highest peak in the Caribbean region and a famous tourist destination.

This area lies within the coffee belt, featuring fertile volcanic soil, fresh and unpolluted air, a humid climate with year-round fog and rainfall (average precipitation of 1,980mm and temperature around 27°C). Such climatic conditions have created the world-renowned Jamaica Blue Mountain coffee, as well as the world's highest-priced coffee.

This coffee possesses all the characteristics of fine coffee - not only is it rich and mellow in flavor, but the perfect balance of sweetness, acidity, and bitterness means it has no bitter taste, only moderate and perfect acidity. Typically consumed as a single-origin coffee, its extremely limited production and exorbitant price mean that the market is often filled with coffees that mimic its taste profile. With harmonious acidity, sweetness, and bitterness, plus excellent flavor and aroma, it's ideal for single-origin coffee and should be medium-roasted.

The "Secret" Behind Blue Mountain Coffee's Pure Flavor

The secret to Blue Mountain coffee's pure flavor lies in its unique growing conditions: all coffee trees grow on rugged mountain slopes, making harvesting extremely difficult - only experienced local female workers can handle this task. Selecting coffee beans at the perfect stage of ripeness is crucial; underripe or overripe beans will affect the coffee quality. After harvesting, coffee beans must be hulled the same day, then fermented for 12-18 hours. Following this, the beans undergo washing and sorting.

The next step is drying, which must be done on concrete floors or thick blankets until the coffee beans' moisture content drops to 12%-14%. They are then stored in dedicated warehouses. When needed, the beans are taken out for roasting and then ground into powder. These procedures must be strictly controlled, otherwise, the coffee quality will be affected.

Blue Mountain Coffee History

In 1717, French King Louis XV ordered coffee cultivation in Jamaica. In the mid-1720s, Jamaica's Governor Sir Nicholas Lawes imported Arabica seeds from Martinique and began promoting cultivation in the St. Andrew area. To this day, St. Andrew remains one of Jamaica's three major Blue Mountain coffee growing regions, with the other two being Portland and St. Thomas.

Within 8 years, Jamaica exported over 375 tons of pure coffee. In 1932, coffee production reached its peak, with harvests exceeding 15,000 tons. In 1950, the Jamaican government established the Jamaica Coffee Industry Board, which sets quality standards for Jamaican coffee and supervises their implementation to ensure coffee quality. The board grants special official seals to both green and roasted coffee exported from Jamaica, making it the world's highest-level national coffee institution.

Currently, there are 6 symbols that can represent Blue Mountain coffee's origin: Mavis Bank Central Factory (MBCE), Mavis Bank Coffee Co-op (MHCCT), Portland Blue Mountain Coffee Co-op (PXXSH), Coffee Industry Board (Wallenford), Coffee Industry Board (St. John's Peak), and JAS.

By 1969, the situation had improved as Japanese loans were utilized to enhance production quality, thereby ensuring market stability. Today, this coffee has reached a level of passionate appreciation. By 1981, Jamaica had cultivated another 1,500 hectares of land for coffee planting, followed by investment in an additional 6,000 hectares of coffee-growing land.

In fact, today's Blue Mountain region is a small area with only 6,000 hectares of planting area, making it impossible for all coffee labeled "Blue Mountain" to be grown there. Another 12,000 hectares are used for growing two other types of coffee: High Mountain Supreme Coffee and Jamaica Prime Washed Coffee.

Blue Mountain Coffee Characteristics

True Blue Mountain coffee is made from the finest local green coffee beans, which is where the connoisseur's pleasure lies. Its flavor is rich, balanced, and fruity with acidity, satisfying various preferences. Additionally, high-quality fresh Blue Mountain coffee has a particularly lasting flavor, much like the endless aftertaste described by wine enthusiasts. The best Blue Mountain coffee beans are No.1 peaberries, also called pearl beans, which are small, round, carefully selected beans from products grown at 2,100 meters altitude - the finest among the finest. Flavor: extremely rich aroma with lasting fruit notes.

Bean size: relatively full. Recommended roasting method: medium roast. Blue Mountain coffee has very low caffeine content, less than half that of other coffees, aligning with modern health concepts. The same coffee tree species, when planted in similar climates like Hawaii, Kenya, Papua New Guinea, or anywhere else, cannot produce the taste of Blue Mountain coffee beans. Pure Jamaican Blue Mountain coffee perfectly blends the unique acidity, bitterness, sweetness, and richness of coffee, creating a strongly appealing elegant aroma that other coffees cannot match.

FrontStreet Coffee's Recommended Brewing Method

Jamaica Blue Mountain Coffee: 60 yuan per cup

Dripper: KONO dripper

Water temperature: 88°C

Grind size: Fuji grind setting 4

Brewing method: Water-to-coffee ratio 1:14, 17g coffee grounds. First pour 25g of water, let bloom for 30 seconds. Second pour to 238g total water, extraction time around 2:30 minutes.

Analysis: The KONO dripper has fewer ribs at the bottom, causing the filter paper to cling tightly to the dripper, restricting airflow. This allows water and coffee grounds to have longer contact and steeping time in the dripper, ensuring proper extraction time and rate for coarse grinds. This enables the coffee grounds to be fully extracted, enhancing the rich, full-bodied texture and making the flavor more concentrated.

Flavor: Highly balanced, clean, with a thick, solid mouthfeel and a lasting finish of dark chocolate.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473