Where is Blue Mountain Coffee From and What Are the Requirements for Pour-Over with Medium-Dark Roast Beans

FrontStreet Coffee - Jamaica Blue Mountain Coffee Introduction

Jamaican Coffee Grades and Growing Regions

Jamaica's Blue Mountain coffee has three grade classifications: Jamaica Blue Mountain Coffee, Jamaica High Mountain Supreme Coffee Beans, and Jamaica Prime Coffee Beans.

The Beautiful Blue Mountain Range of Jamaica

The cultivation of Blue Mountain coffee has specific requirements. According to the standards of the Jamaica Coffee Industry Board (CIB), only coffee beans grown on the mountain slopes to the peaks above 2200 feet in Jamaica's Blue Mountain range can be called Jamaica Blue Mountain. The beans are then sorted based on their size and shape into three grades: NO.1, NO.2, NO.3, plus PB (Peaberry).

Coffee grown below 2200 feet in the Blue Mountain region is called High Mountain Coffee; coffee grown outside the Blue Mountain range is called Jamaica Coffee.

Blue Mountain coffee is mainly distributed in five mountain areas of the Blue Mountain range: John Crow, St. John's Peak, Mossman's Peak, High Peak, and Blue Mountain Peak.

Jamaica Blue Mountain coffee naturally possesses a clean and elegant flavor with a unique, lasting aftertaste rarely found in other coffees. For Japanese people who appreciate minimalist aesthetics, such coffee harmonizes perfectly with life elements like flower arrangement (Ikebana), tea ceremony, and various Japanese-style items. Therefore, it's perfectly natural that Japanese people love Jamaica Blue Mountain coffee.

Dark Roasting Coffee

Dark Roasting Coffee refers to French or Italian roast coffee after the second crack during the roasting stage. This coffee is designed to enjoy intense bitterness, the sweetness that emerges from the bitterness, and a lasting aftertaste. It's more suitable for strong extraction methods, as light extraction makes it difficult to enjoy its rich texture.

To extract a richer aroma, typically more coffee is used. Increasing the amount of coffee yields more coffee components, thus creating richer coffee. The author generally uses 20g of coffee to extract a 120mL cup. To extract more coffee components, you can also extend the extraction time (2.5-5 minutes). This increases the contact time between coffee and water, allowing more coffee components to dissolve. Additionally, dark roast coffee has a rich aroma, and to enhance texture while suppressing bitterness, it's typically extracted at low temperatures for an extended period (80-82°C, 2.5-5 minutes).

In Summary

FrontStreet Coffee is a coffee research center dedicated to sharing coffee knowledge with everyone. Our unconditional sharing aims to help more friends fall in love with coffee. Each month, we hold three low-discount coffee events because FrontStreet Coffee wants to provide the best coffee to more friends at the lowest possible price—this has been our mission for six years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473