Jamaica Coffee Brand Introduction Premium Jamaica Blue Mountain No.1 Coffee Beans Flavor Profile Description

Many coffee tasters around the world consider Jamaica Blue Mountain No. 1 to be one of the finest coffees on earth. Blue Mountain No. 1 has several essential qualities of premium coffee: the clarity of mountain spring water, natural sweetness, a delicate and smooth texture, rich and solid chocolate flavors, and a perfect balance of acidity, sweetness, and bitterness. FrontStreet Coffee's Jamaica Blue Mountain No. 1 leaves a feeling of calm and groundedness.

The Blue Mountain No. 1 coffee sourced by FrontStreet Coffee is grown from the Typica variety on the Blue Mountain range in eastern Jamaica. Not all coffee produced in Jamaica can bear the Blue Mountain mark, though. To protect the reputation and quality of Blue Mountain coffee, the Jamaican government requires that all of it be sent to the Coffee Industry Board (C.I.B.) warehouse for actual sampling before export. Within the C.I.B., several cuppers receive anonymous samples and carry out a series of grading steps including defect inspection, green bean color assessment, and actual cupping.

Coffee Growing Regions

Blue Mountain coffee is currently grown in four regions along the mountain range, at average elevations of 910-1700m: Saint Andrew, Saint Thomas, Portland, and Saint Mary. Areas above 1700m are designated nature reserves by the Jamaican government and cannot be used for commercial crops.

Blue Mountain Coffee Grades

Blue Mountain coffee is currently graded as Blue Mountain No. 1, Blue Mountain No. 2, Blue Mountain No. 3, plus two additional grades: Blue Mountain Peaberry and Blue Mountain Triage.

(Premium) Blue Mountain No. 1 – 96% of beans must be 17/20 screen size, with no more than 2% defective beans.

Blue Mountain No. 2 – 96% of beans must be 16/17 screen size, with no more than 2% defective beans.

Blue Mountain No. 3 – 96% of beans must be 15/16 screen size, with no more than 2% defective beans.

Blue Mountain Peaberry – 96% of beans must be round peaberries, with no more than 2% defective beans.

Blue Mountain Triage – A mixture of the four grades above, with no more than 4% defective beans.

After Blue Mountain coffee passes grade certification, the Jamaican Coffee Board randomly selects one package from the submitted lot for inspection. If it meets Blue Mountain coffee criteria, a certificate is issued. The Blue Mountain coffee production authority may also issue an authorized sales certificate, and the Jamaica Blue Mountain coffee origin will likewise provide proof.

These three types of certification are the best ways to identify authentic Blue Mountain coffee. When buying Blue Mountain coffee, you can ask the seller to show one of them.

FrontStreet Coffee's Jamaica Blue Mountain No. 1 washed Typica beans all come from the Saint Andrew region, home to Jamaica's longest-established coffee growing area, Clifton Estate. At FrontStreet Coffee's physical store you can see the certification certificate issued by Clifton Estate, as well as Blue Mountain coffee wooden barrels bearing the green tree frog (Rainforest Alliance certification) logo.

FrontStreet Coffee · Jamaica Blue Mountain No. 1 Coffee Beans

Origin: Jamaica Blue Mountain Range

Estate: Clifton Estate

Elevation: 1310m

Processing: Washed

Variety: Typica

How to Brew FrontStreet Jamaica Blue Mountain No. 1 for Better Taste

To preserve the balanced acidity, sweetness, and bitterness as well as the rich, solid texture of FrontStreet Coffee's Blue Mountain No. 1, FrontStreet Coffee uses a medium-dark roast. Since all shipped beans are freshly roasted within 5 days, you do not need to rush to drink them when they arrive. First let the beans rest, giving them time to release carbon dioxide naturally.

To showcase the rich, balanced character of FrontStreet Coffee's Jamaica Blue Mountain No. 1, FrontStreet Coffee recommends a lower water temperature paired with a Kono dripper, whose slower flow rate ensures maximum extraction of coffee compounds at low water temperature.

FrontStreet Coffee's shops use the following extraction parameters: Kono dripper, 88°C water temperature, 1:15 coffee-to-water ratio, 15g coffee dose, and a grind size of 70-75% pass-through rate on a #20 standard sieve.

The brewing technique is as follows. First, pour 30g of water for the bloom, with a bloom time of 30 seconds. Second, pour to approximately 125g of water, then wait for the coffee liquid to drop. When it drops to halfway, pour the final segment to reach 225g. End the extraction after all the coffee has dripped through. Total extraction time is typically around 2 minutes and 10 seconds.

Authentic FrontStreet Jamaica Blue Mountain No. 1 Coffee Bean Flavor: Rich black chocolate and nutty flavors, a creamy smooth texture, and a perfect balance of acidity, sweetness, and bitterness.

FrontStreet Coffee Recommendation

FrontStreet Jamaica Blue Mountain No. 1 — The highest grade of Blue Mountain, from the historic Clifton Estate, where coffee has been grown and processed since roughly 1750. The estate's planting and processing areas sit at an average of 4300 feet (1310.64 meters), and the sufficient altitude, gentle afternoon cloud and mist shading the hills, ample sunshine, and mineral-rich soil give the trees excellent conditions and extend cherry maturation. Roasted medium-dark to highlight its full body, it pours clean, complex, and very mild, with chocolate sweetness and a strong body — the sweet, acidic, and bitter notes in perfect combination, with almost no bitterness, only a moderate and beautifully judged acidity, and a lasting fruit finish.

FrontStreet Papua New Guinea Bird of Paradise — A single-origin specialty coffee from the Bird of Paradise estate in PNG's Sigri region, so close to Jamaica Blue Mountain in flavor and texture that many drinkers call it a "little Blue Mountain." Grown from the same Typica variety as Blue Mountain, on volcanic rock soil at 1600 to 1800 meters, the superior soil and water give the beans a full inner structure. It reaches the high AA grade standard with full, very low-defect beans, and three rounds of washed fermentation produce a clean, pure cup with prominent sweetness.