Three Main Categories of Coffee Bean Varieties and Flavor Profile of Jamaica Blue Mountain Coffee Beans

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FrontStreet Coffee: Introduction to Three Major Coffee Varieties and Jamaica Blue Mountain Coffee

Biologically speaking, coffee varieties can be divided into Arabica, Robusta, and Liberica. The main varieties consumed worldwide are Arabica and Robusta, while Liberica is often overlooked due to limited production or inconsistent quality.

Generally, Arabica is primarily used for single-origin or specialty coffee, while Robusta is typically used to make instant coffee. Although Arabica can be defined as premium coffee and Robusta as secondary, this classification isn't necessarily rigid—it's more appropriate to distinguish them based on personal taste preferences. From a flavor preference perspective, the United States and Japan more commonly consume light coffee brewed from Arabica, while Europe prefers espresso made from a blend of Arabica and Robusta.

The Typica variety, a derivative of Arabica, is the variety used for Jamaica Blue Mountain coffee.

Jamaica Blue Mountain Coffee

Jamaica Blue Mountain coffee is one of the world's famous island coffees. The variety grown in Jamaica's Blue Mountains is Typica. Typica is highly susceptible to leaf rust disease. Previously widely planted Typica in Central and South America was continuously replaced due to rampant leaf rust outbreaks. However, Jamaica, with its unique geographical advantages, still primarily grows Typica, and the incidence of leaf rust disease remains very low.

Because Jamaica is an island nation in the Caribbean Sea, Blue Mountain coffee doesn't have the advantage of high-altitude cultivation, so it lacks the pleasant bright acidity found in high-altitude Central American coffees. Mild and low in acidity is its characteristic, despite Blue Mountain's soil also being of volcanic origin. Because the growing altitude isn't particularly high, Blue Mountain coffee has a medium body—we shouldn't describe Jamaica Blue Mountain coffee as full-bodied, but rather as having a gentle mellow aroma.

Blue Mountain SOE Espresso Preparation

Did you ever think that Blue Mountain could be used for espresso! How is Blue Mountain SOE made? The proper puck distribution technique involves leveling the coffee grounds surface, then tamping with about 25kg/m² pressure (though we use a calibrated pressure tamper, so the tamping force is consistent). The grind setting is #1.9, an extra-fine level, similar to the texture of salt. We extract 20g of liquid from 13.5g of coffee grounds in 27 seconds for a single shot; for a double shot, we extract 40g of liquid from 20.5g of coffee grounds in 26 seconds (single shot maximum is 14g, double shot maximum is 22g). Because the beans are relatively fresh, the crema is moderate, presenting a golden color with rich caramel aroma. When tasting, you first experience gentle fruity acidity, which gradually reveals caramel sweetness, with chocolate and brown sugar in the finish.

Blue Mountain Americano

When Blue Mountain espresso is mixed with hot water to make an Americano, the sweetness is significantly enhanced, becoming lighter while the fruit acidity decreases, leaving a taste of rich dark chocolate lingering in the mouth.

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