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Jamaican Coffee Bean History

The history of Jamaican coffee beans is long and storied. In 1728, the then-British Governor Sir Nicholas Lawes imported coffee from the French island of Martinique to Jamaica. Due to the local climate being extremely suitable for coffee cultivation, within nine years of introduction, Jamaica was exporting 83,000 pounds of premium coffee. Jamaica's terrain consists of 4/5 mountainous regions. The Blue Mountain coffee production area is located in eastern Jamaica, and only coffee grown at altitudes between 3,000-5,500 feet within this region can be considered authentic [Jamaica Blue Mountain Coffee]. Coffee grown at altitudes between 1,500-3,000 feet can only be called [Jamaica High Mountain], while coffee grown below 1,500 feet is classified as [Jamaica Supreme] or [Jamaica Low Mountain]. Areas above 5,500 feet are designated as protected forests where coffee cultivation is prohibited.

Government Efforts and Quality Improvement

The government's dedicated efforts were primarily aimed at increasing coffee bean production and building central coffee processing facilities to facilitate coffee processing and green bean grading. These measures did improve quality but were not entirely successful. In 1943, Canada, then the largest buyer of Jamaican coffee, still found the quality unacceptable. In 1944, the Jamaican government established the Central Coffee Wet Processing Plant, where all coffee intended for export had to be sent for processing and grading. From this point, the quality of Jamaican exported coffee beans gradually improved. In June 1950, the Jamaican Coffee Industry Board was established, officially taking responsibility for enhancing and maintaining the quality of exported coffee beans. Currently, there are five government-certified 100% Blue Mountain coffee processing facilities: Wallenford, Mavis Bank, Old Tavern, Silver Hill, and Moy Hall.

Blue Mountain Coffee Characteristics

Blue Mountain Coffee is a high-quality Caribbean coffee that, like coffee from other countries, suffers damage from natural hurricanes. Having seen too many damaged beans that cup test with cabbage-like flavors, years with hurricane invasions always see prices affected or even complete inability to sell. Additionally, the hot and humid environment of the island nation often causes coffee to suffer from insect damage or develop white spots. Truly flawless coffee beans are always scarce. Coupled with Japanese purchasers acquiring 70-80% of Blue Mountain coffee, prices remain high. Genuine high-altitude 100% pure Blue Mountain coffee is all produced through Jamaican official processing plants. The coffee is packed in special wooden barrels, and each barrel comes with a certificate.

Mavis Bank Company

The Munn family of Jamaican coffee began operating the Mavis Bank Company in 1885. The original location was at a slightly higher altitude than the current site and was called Strawberry Hill. Mavis Bank processes coffee cherries at high altitudes. They invested in brand-new equipment, and the trial-produced coffee beans showed significant improvement. Because they have a truly flawless processing procedure, this coffee's flavor is very mild and smooth with excellent body, sometimes reminiscent of high mountain Dongding Oolong tea fragrance.

Property Characteristics: Jamaican Coffee Estate Features

• Grade: Certified 100% Blue Mountain
• Region: Blue Mountain
• Country: Jamaica
• Mark: Mavis Bank Mill
• Altitude: 3,000-5,500 feet

FrontStreet Coffee suggests brewing Blue Mountain coffee at a slightly lower water temperature, around 86-88°C. Using a KONO dripper can enhance its rich body. The entry features chocolate bittersweetness with noticeable caramel sweetness and gentle, soft acidity.

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

Important Notice :

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