Introduction to Jamaica Blue Mountain Sherwood Coffee Estate & How to Enjoy Jamaica Blue Mountain Coffee

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Introduction to Blue Mountain Coffee

Blue Mountain coffee is a coffee bean brand grown in the limited area of Jamaica's Blue Mountain range at altitudes between 800-1200 meters. It typically grows on steep mountain slopes, sometimes as steep as 60 degrees, requiring manual harvesting. Its characteristics include exceptionally high fragrance and delicate flavor. Due to its high aromatic quality, it is often blended with other green beans, with over 80% exported to Japan.

Sherwood Coffee Estate

Sherwood Coffee Estate is a small family-owned property in Jamaica, with operations located in the Hagley Gap village in the St. Thomas growing region in southeastern Jamaica. Its production accounts for 2% of the total Blue Mountain coffee harvest. The hand-produced coffee is considered Jamaica's finest and has been certified by the Jamaica Coffee Industry Board (CIBOJ) as quality-assured Blue Mountain coffee. As of 2015, Sherwood Forest became one of the estates under RSW Estates, with RSW currently retaining only the highest altitude Sherwood section, allowing Sherwood to operate independently.

History and Operations

The estate and processing plant have been operating since 1797, transitioning to the Deichman family's management in the 1950s. At that time, the current operator Charles's father purchased this land and replanted this agricultural area located at approximately 1372m altitude. In 1999, Deichman upgraded the estate and processing plant equipment, using brand-new modern facilities to process green beans while preserving traditional techniques and implementing strict environmental protection policies. The estate employs approximately equal numbers of male and female workers, with all management and staff coming from local villages.

Unique Growing Conditions

Due to the high altitude, cool clouds often envelop the mountains in the afternoon, which is very beneficial for coffee tree growth, avoiding excessive midday sunlight and allowing more complete growth and nutrient absorption in coffee cherries. Later than other Jamaican Blue Mountain coffees, its harvest period runs from March to June each year. Fresh hand-picked red cherries from their own estate and a small portion from other estates, such as renowned Blue Mountain small farms like Arntully and Moy Hall, are sent to Sherwood's washed processing station. Sherwood insists on never accepting coffee from unknown sources.

Processing Methods

After picking, the red cherries undergo immediate depulping, followed by a complete 24-hour washed fermentation to enhance flavor. During the washing process, Sherwood insists on not using machines or brushes to roughly remove pulp, relying only on fermentation for natural pulp separation. This is followed by 100% full natural sun drying to reduce the green bean moisture content to 11.5%, completely abandoning artificial drying. This sun-drying process adds depth to the coffee's overall aroma and viscosity. After drying, the parchment beans are stored in underground storage with temperature and humidity control for at least eight weeks before hulling. The storage facility is equipped with two commercial dehumidifiers and two tons of air conditioning equipment, maintaining the environment at 19.4°C and 52% humidity. To ensure quality, Sherwood only provides customers with small batches of hand-picked, well-stored green beans and does not stockpile beans for future sales.

Quality Assurance

In the dry processing stage, green coffee beans are sent to the warehouse for storage the evening after processing until delivery to the Jamaica Coffee Industry Board (CIBOJ). CIBOJ then inspects the green beans for size, defects, and moisture content through color inspection and cupping. Finally, these exquisitely processed Sherwood green beans are exported under the "SFCC" (Sherwood Forest Coffee Co.) drum trademark.

Market Distribution

Currently, Sherwood Blue Mountain is sold exclusively to single companies in the United States, Europe, Japan, and Taiwan, while retaining small quantities for personal use and limited edition releases.

Optimal Roasting for Jamaican Blue Mountain Coffee

FrontStreet Coffee believes in roasting Blue Mountain coffee thoroughly "inside and out," using superior roasting techniques on a well-roasted foundation to fully express Blue Mountain coffee's flavors.

The Caramelization Process

Caramelization is the most significant factor affecting coffee flavor. After six to seven minutes of roasting, green beans absorb large amounts of heat energy, initiating pyrolysis reactions and the first crack sounds. Some sugars convert to carbon dioxide, moisture continues to evaporate, new aromatic components gradually develop, forming so-called coffee oils that combine with hundreds of aromatic substances including nicotinic acid, citric acid, quinic acid, malic acid, acetic acid, and caffeine.

Roasting Profile

Roasting curve: Preheat roaster to 170°C, set damper to 3. After 1 minute, adjust heat to 140°C, damper unchanged. Roast to 5'10" at 153°C, when beans turn yellow and grassy aroma completely disappears, indicating dehydration completion. Adjust heat to 115°C, damper to 4.

At 8'00", ugly wrinkles and black spots appear on the bean surface, with toast aroma clearly transitioning to coffee aroma, defining this as the prelude to first crack. Listen carefully for the first crack sound at 8'12". Reduce heat to 90°C, fully open damper (adjust heat very carefully to maintain crack sounds), unload at 201.3°C.

Brewing Recommendations

FrontStreet Coffee suggests using slightly lower water temperature when brewing Blue Mountain coffee, 86-88°C is sufficient. Using a KONO dripper enhances its rich body. The entry presents bittersweet chocolate with prominent caramel sweetness, accompanied by soft, low acidity.

About FrontStreet Coffee

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, while also providing online shop services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473