Introduction to Jamaica's Munn Family - What is Real Jamaican Blue Mountain Coffee?

The Rich History of Jamaica Blue Mountain Coffee

The history of Jamaica Blue Mountain coffee is long and distinguished. In 1728, the then-British Governor Sir Nicholas Lawes brought coffee to Jamaica from the French island of Martinique. The local climate proved exceptionally suited to coffee cultivation, and just nine years later Jamaica was exporting 83,000 pounds of premium coffee. Four-fifths of Jamaica is mountainous, and the Blue Mountain growing region lies in the eastern part of the island. Only coffee grown between 3,000 and 5,500 feet in this region may be called authentic Jamaica Blue Mountain Coffee. Coffee grown between 1,500 and 3,000 feet can only be labeled Jamaica High Mountain, while coffee below 1,500 feet is classified as Jamaica Supreme or Jamaica Low Mountain. Land above 5,500 feet is designated as conservation forest where coffee cultivation is prohibited.

Government Quality Control

The government's efforts focused on increasing production and establishing central processing facilities for coffee processing and green bean grading. These measures improved quality, but not entirely: in 1943, Canada, then the largest buyer of Jamaican coffee, still found the quality unacceptable. In 1944 the Jamaican government built central coffee washing plants, and from then on all coffee destined for export had to be processed and graded there. The quality of Jamaica's exported beans gradually improved as a result. In June 1950, the Jamaican Coffee Board was established, formally taking charge of maintaining the quality of exported coffee. Today there are five government-certified processors of 100% Blue Mountain coffee: Wallenford, Mavis Bank, Old Tavern, Silver Hill, and Moy Hall.

Challenges and Quality Considerations

Blue Mountain is a premium Caribbean coffee that, like any origin, suffers damage from natural hurricanes. Damaged beans are common, and when cupped they can carry flavors reminiscent of cabbage. In hurricane years, prices always suffer, and sometimes the crop becomes completely unsellable. The hot, humid island climate also makes the beans prone to insect damage or white spotting, so truly flawless beans are always scarce. On top of that, Japanese buyers purchase 70-80% of the Blue Mountain crop, keeping prices high. Genuine high-altitude 100% Blue Mountain coffee is produced exclusively by Jamaica's officially certified processing plants, packed in special wooden barrels, each accompanied by a certificate.

The Munn Family Legacy

The Munn family began operating the Mavis Bank company in 1885. Their original site sat slightly higher than the current one and was called Strawberry Hill. Mavis Bank processes coffee cherries at high altitude and has invested in completely new equipment that significantly improved its coffee. Because the family maintains a truly meticulous processing routine, the coffee offers a very mild, smooth taste with excellent body, sometimes reminiscent of the aroma of high-mountain oolong tea.

Property Characteristics

Grade: Certified 100% Blue Mountain

Region: Blue Mountain

Country: Jamaica

Mark: Mavis Bank Mill

Altitude: 3,000-5,500 feet

FrontStreet Coffee recommends brewing Blue Mountain coffee with slightly cooler water, around 86-88°C. A KONO dripper enhances its rich body. The first sip reveals bittersweet chocolate with distinct caramel sweetness, accompanied by gentle acidity.

About FrontStreet Coffee: A roastery in Guangzhou with a small shop but a remarkably diverse range of beans, where you can find both famous estates and lesser-known origins. Beans are also available through its online store.

FrontStreet Coffee Recommendation

For a taste of authentic Blue Mountain, FrontStreet Coffee recommends its Jamaica Blue Mountain No. 1, the highest grade of Jamaican Blue Mountain, sourced from the historic Clifton Mount Estate, which has grown coffee since around 1750. The estate's plots sit at an average of 4,300 feet (about 1,310 meters), where cool afternoon mists, shade cover, plentiful sunshine, and mineral-rich soil extend the ripening of the coffee cherries. Genuine Blue Mountain can be verified through its certification documents and the traditional wooden shipping barrels in 15kg, 45kg, and 70kg sizes, along with plump, slightly uptipped green beans of a greenish hue.

For brewing, FrontStreet Coffee uses a medium-dark roast that highlights Blue Mountain's classic balance. Rest the beans 4-7 days after the roast date, grind slightly coarser than for light roasts (about white-sugar texture), and brew with 15g of coffee in a KONO dripper at 87-88°C with a 1:15 ratio in three pours: bloom with 30g of water for 30 seconds, pour to 120g and pause, then finish at 225g. Expect a cup that is clean, mild, and complex, with chocolate sweetness, strong body, perfect balance of sweetness, acidity, and bitterness, and a lingering fruity finish.