Jamaica Sherwood Estate Blue Mountain Peaberry Flavor Characteristics Introduction How Does Blue Mountain PB Taste

FrontStreet Coffee Jamaica Sherwood Estate Blue Mountain Peaberry

Origin: Sherwood

Altitude: 1,200-1,600 meters

Variety: Typica

Soil Type: Volcanic soil

Grade: Peaberry

Processing Method: Washed

Harvesting Method: Manual harvesting

Estate Established: 1797

Annual Temperature/Rainfall: 21°C/2,500mm

Flavor Description: With aromas of apple, lemon, jasmine, and rose, the soft fruit acidity is distinctive yet refined. The bright fruit acidity transforms into a gentle sweetness, with moderate oiliness and a smooth throat-coating quality. All flavors achieve perfect and exquisite balance.

Sherwood Estate Heritage

Sherwood Coffee Estate is a small family-owned operation located in Hagley Gap, a village in the St. Thomas region of southeastern Jamaica. Its production accounts for 2% of the total Blue Mountain coffee harvest, and its hand-produced coffee is considered among Jamaica's finest. It has been certified as quality-assured Blue Mountain coffee by the Jamaica Coffee Industry Board (CIBOJ). As of 2015, Sherwood Forest became one of the estates under RSW Estate management. Currently, RSW only retains the highest altitude section of Sherwood, which has since operated independently. The estate and processing plant have been operational since 1797, transitioning to Deichman family management in the 1950s. At that time, the current operator Charles's father purchased this land and replanted the farm area located at approximately 1,372 meters above sea level.

Sustainable Production Practices

In 1999, Deichman upgraded the estate and processing plant equipment, using modern facilities to process green beans while preserving traditional techniques and implementing strict environmental protection policies. The estate maintains an equal ratio of male and female employees, with all management and staff recruited from local villages. Due to the high altitude, the mountain is often shrouded in cool clouds during afternoons, which is highly beneficial for coffee tree growth, avoiding excessive midday sunlight and allowing for more complete fruit development and nutrient absorption. The harvest season runs from March to June, later than other Jamaican Blue Mountain estates. Fresh hand-picked red cherries from their own estate and small quantities from other renowned Blue Mountain farms such as Arntully and Moy Hall are delivered to Sherwood's washing station. FrontStreet Coffee insists on never accepting coffee from unknown sources.

Meticulous Processing Methods

After harvesting, the red cherries are immediately pulped and undergo a complete 24-hour fermentation in water to enhance flavor development. During the washing process, FrontStreet Coffee insists on not using machines or brushes to roughly remove the fruit pulp, relying instead on natural fermentation to allow the pulp to separate naturally. The beans are then 100% sun-dried until moisture content reaches 11.5%, completely avoiding artificial drying. This sun-drying process contributes to a richer overall aroma and body. After drying, the parchment beans are stored in underground facilities with temperature and humidity control for at least eight weeks before hulling. The storage is equipped with two commercial dehumidifiers and two tons of air conditioning equipment, maintaining the environment at 19.4°C and 52% humidity. To ensure quality, Sherwood only provides customers with small batches of hand-picked, properly stored green beans and does not stockpile inventory for future sales.

Quality Assurance and Export

During the dry milling process, green coffee beans are transported to the warehouse the evening after processing until delivery to the Jamaica Coffee Industry Board (CIBOJ). CIBOJ then conducts color inspection and cupping to assess bean size, defects, and moisture content. Finally, these meticulously processed Sherwood green beans are exported under the "SFCC" (Sherwood Forest Coffee Co.) barrel trademark.