The Mavis Bank Blue Mountain Coffee Moon Family Story | Clifton Blue Mountain Coffee Beans NO.1 Flavor Characteristics

The Rich History of Blue Mountain Coffee and the Munn Family

Beginning in the eighteenth century, Blue Mountain coffee became widely known throughout the world, and its popularity grew significantly through the nineteenth century, with the price of Jamaican Blue Mountain coffee continuously reaching new heights. Yet production is extremely limited because of the crop's strict altitude requirements. Blue Mountain coffee is 100% Jamaican Blue Mountain, processed at the Mavis Bank coffee factory, where it undergoes a lengthy inspection and cultivation process before harvest. Today, let's take a journey into the Munn family at the Mavis Bank coffee factory!

In 1885, Cecil Augustus Munn planted his first coffee trees on Strawberry Mountain, beginning his family's history with world-class coffee. Shortly thereafter, disaster struck when Cecil's crops were destroyed by wildfire - particularly hard to bear because coffee plants do not produce their first crop until 3 to 5 years after planting. Despite these hardships, Cecil persevered, and with the support of friends and family he replanted. Just a few years later, the world was introduced to Cecil's coffee.

In 1920, Cecil's son Victor built the Mavis Bank Central Factory. Victor's nephew Keble Munn carried the family business further: he became Jamaica's first certified cupper, was the first to export Blue Mountain coffee to Japan, and also served as Minister of Agriculture.

In the early 1950s, local coffee farmers and producers helped establish licensing regulations for coffee estates and production facilities. Keble Munn played a significant role in forming the Jamaica Coffee Industry Board, and several farmers began sending their coffee to the Munn processing plant at Mavis Bank. The original processors of Jamaican Blue Mountain coffee were four: Wallenford, Moy Hill, Silver Hill, and Mavis Bank Coffee Factory. Today, only Wallenford and Mavis Bank remain in operation.

Protecting the Reputation of Jamaican Blue Mountain Coffee

To protect the reputation of its flagship coffee, Jamaica has established strict regulations governing production and export. The Jamaica Coffee Industry Board has defined strict geographical boundaries beyond which Jamaica Blue Mountain coffee cannot be grown, and it inspects all coffee before export. Edgar Munn received certification from the Board to import and sell Jamaican Blue Mountain coffee in the United States.

The Munn family shares a special relationship with the founders of Flamstead Estate. Their friendship spans generations, and now Edgar purchases their coffee directly and continues to develop that close family bond. At 4,000 feet in the Blue Mountains, another micro-farm was discovered, owned by Arthur McGowen.

Edgar has known Arthur for many years and played an important role in the construction of Arthur's processing facility. Arthur has over 15 years of experience growing and producing Blue Mountain coffee, and his character is defined by determination, ingenuity, and integrity. Edgar visits Arthur at his estate annually and meets him at coffee events held in the United States.

The Munn Family Legacy

Local farmers express gratitude for the Munn family's commitment, and the family continues to be respected throughout the region. Keble Munn received the Lifetime Achievement Award from the Specialty Coffee Association of America in 1995; due to his age he was unable to accept it in person, so he entrusted Edgar to accept it on his behalf at the Fontainebleau Hotel in Miami, Florida. Even after his passing in the spring of 2008, Keble Munn remains deeply loved and respected throughout Jamaica.

Edgar continues to roast the highest quality selected Jamaican Blue Mountain coffee, made possible by the micro-farms and single-estate factories that work with him. Today's roasting process is automated: with high-quality equipment and knowledge of the optimal heat curve for each bean, consistently perfect roasts can be achieved every time. Once drawn out through roasting, the flavor of the beans delights and fascinates the palate - and thanks to the relationship with Edgar Munn, Jamaica's local farmers can bring it directly to you.

When you drink Blue Mountain coffee, you are helping to support thousands of people and local farmers. For many it is just a cup of coffee; for the Munn family, it is a tradition spanning generations.

FrontStreet Coffee Presents: Clifton Estate Blue Mountain No. 1

FrontStreet Coffee would like to introduce you to a Jamaican Blue Mountain No. 1 from Clifton Estate, located in the Newcastle region. It holds Rainforest Alliance certification, and Blue Mountain coffee perfectly balances acidity, body, and aroma to create a rich, full-bodied taste.

FrontStreet Coffee Recommendation

Blue Mountain coffee occupies an irreplaceable place in the coffee world. Strictly speaking, only coffee grown in the designated zone of Jamaica's Blue Mountains - whose highest peak reaches 2,256 meters - and certified by the Jamaican authorities may be called Jamaica Blue Mountain Coffee. The region's annual output is under 2,500 tons, and historically Japan has bought more than 70% of it, which is why genuine Blue Mountain remains scarce and prized. Since 2003, certified Jamaican Blue Mountain green beans have been officially exported to the Chinese market.

FrontStreet's Blue Mountain No. 1 comes from the historic Clifton Estate, which has grown coffee since around 1750 at an average altitude of 4,300 feet (1310.64 meters), where cool afternoon mists, ample sunshine, and mineral-rich soil extend cherry ripening. To verify authenticity, look for full certification and origin documents and the traditional wooden barrels - Blue Mountain coffee ships in 15kg, 45kg, and 70kg barrels - plus clean, plump, slightly upturned green beans with a greenish hue.

For brewing, FrontStreet roasts Blue Mountain No. 1 medium-dark to showcase its classic balance of cream, caramel, chocolate, nuts, honey, and gentle fruit, and recommends resting the beans 4-7 days from roast date, then using a Kono dripper with 15g of coffee at a white-sugar grind, 87-88°C water, and a 1:15 ratio in three pours: 30g to bloom for 30 seconds, up to 120g with slow circles, then to 225g slightly faster to avoid over-extraction - a cup that is clean, mild, and harmonious, with hardly any bitterness and a lasting fruity finish.