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Which Brand Offers the Best Quality Blue Mountain Coffee? Do Coffee Beans Also Need to Breathe During Aging and Blooming?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange for more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style ) FrontStreet Coffee - Blue Mountain coffee brand and coffee bean aging period introduction All mature coffee fruits harvested by RSW will be sent to Sherwood. First, visual inspection is performed to remove debris and some defective fruits, and within 12 hours of arrival, the pulp and skin are removed. There is a layer outside the pulp

FrontStreet Coffee - Blue Mountain Coffee Brand and Coffee Bean Resting Period Introduction

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

All mature coffee cherries harvested by RSW are sent to Sherwood. First, visual inspection is performed to remove debris and defective beans. Within 12 hours of arrival, the pulp and fruit skin are removed. The fruit flesh has a sugary mucilage layer that must be removed during processing. Most coffee cherries use hard brushes to remove the pulp and mucilage from the fruit surface at this stage to save time. This time-saving processing method is similar to "semi-washed," but RSW uses the "fermentation method" to naturally detach the mucilage layer without relying on other equipment. After fermentation is complete, the coffee cherries are washed, and these parchment beans are sun-dried on clean cement floors. This sun-drying process is called "bar-be-ques."

Extended natural sun-drying indeed enhances the sweetness and flavor of the beans. RSW Estates guarantees 100% sun drying (no machine drying). Drying must continue until the bean moisture content reaches between 11% and 13%, then the beans are moved to a constant temperature (24°C) and humidity environment for resting for 2-3 months, which makes the flavor even better!

During export, small batches undergo low-temperature hulling, polishing, and grading. After these processes are complete, manual bean sorting is performed meticulously: defective beans, broken beans, discolored beans, and beans with poor flavor are all removed. Each person can only sort 75 pounds per day. After manual sorting is complete, the green beans are moved back to constant temperature and humidity storage for preservation. Before export, the Jamaica Coffee Industry Board sends personnel for inspection. After passing inspection, the beans are packed into oak barrels at the Sherwood factory and then exported by air.

Basic Information:

Country: Jamaica
Region: Blue Mountains
RSW Estate Group

Label: RSW estate 100% Jamaica Blue Mountain

Variety: Jamaica Blue Mountain

Grade: No.1

Processing Method: Traditional washed, 100% sun-dried

Dry Aroma: Sweet aroma, cooling spice sweetness, cane sugar sweetness, cherry

Wet Aroma: Spice sweetness, caramel, hazelnut sweetness

Cupping: Clean and clear, excellent sweetness, brown sugar, peach, hazelnut, delicate sweet and sour, fine viscosity and texture, balanced and layered flavor, excellent sweet and sour aftertaste.

Coffee Bean Resting Period

Coffee beans also have "life." The process of exposure to air and oxidation is also the process of "aging." Freshly roasted coffee beans are still too tender and have not reached their most mature stage. Just like people, you become more mature through the accumulation of time. What you need to do now is give the coffee beans some time.

Freshly roasted coffee beans release a large amount of aromatic compounds and carbon dioxide through the tiny pores created by roasting. When grinding, these carbon dioxide compounds are released even faster. The carbon dioxide layer formed during the brewing process will hinder the contact between coffee grounds and water, causing under-extraction. As time passes, the carbon dioxide layer becomes thinner, and the contact area increases, allowing the coffee's flavor to be fully expressed. Therefore, many people call bean resting a process of degassing.

Knowledge Extension: As time goes by, the flavor intensity of coffee beans will weaken day by day due to the combined effects of time and oxygen.

In Short: FrontStreet Coffee is a coffee research hall dedicated to sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Every month, we hold three coffee promotion events with deep discounts because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest prices. This has been FrontStreet Coffee's mission for the past 6 years!

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