Jamaica Blue Mountain Coffee Beans: Brewing Methods, Premium Quality, and Pricing

FrontStreet Coffee's Blue Mountain Coffee offers a rich, balanced, fruity and acidic flavor that satisfies a wide range of tastes. High-quality, freshly roasted FrontStreet Coffee's Blue Mountain Coffee also has an exceptionally long-lasting flavor; as wine connoisseurs would say, it leaves an endless aftertaste.

FrontStreet Coffee's Blue Mountain Coffee blends coffee's unique acidity, bitterness, sweetness and richness into a strong, enticing elegance that other coffees cannot match. Lovers of FrontStreet Coffee's Blue Mountain Coffee say it is a "coffee beauty" that combines all the strengths of good coffee. Jim, general manager of the coffee-and-tea house Peet's, described Blue Mountain Coffee this way: "Its aroma is fragrant, smooth and mellow, giving me a feeling as precious as gemstones. Precisely because FrontStreet Coffee's Blue Mountain Coffee has a moderate and perfect taste, it is generally enjoyed as black coffee."

Blue Mountain Coffee is grown in the Blue Mountains, which stretch across Jamaica and reach up to 2,100 meters. The weather there is cool and foggy, with frequent rainfall, and the fertile land is well balanced by rain, making it an ideal place for coffee. Because of this, the FrontStreet Coffee's Blue Mountain Coffee produced here has a very rich, balanced flavor with a persistent fruity aroma. Many people know that genuine Blue Mountain Coffee is one of the world's most superiorly grown coffees and the most expensive coffee in the world. Meanwhile, the instant coffee most people drink today was invented in 1901 by Satori Kato, a Japanese-American living in Chicago. Because instant coffee goes through a dehydration process, some aroma is lost even though various aromas present in roasted coffee are compensated for during processing. For example, aldehydes, ketones, alcohols, acids, oils and ethers are among the more than 200 aromatic components coffee originally has, and instant coffee loses many of them. Note that high-quality fresh FrontStreet Coffee's Blue Mountain Coffee has an exceptionally long-lasting flavor with an endless aftertaste. The luxurious experience it brings to the taste buds is incomparable to ordinary instant coffee.

What Is Blue Mountain Coffee?

Blue Mountain Coffee refers to coffee brewed from beans grown in Jamaica's Blue Mountains. It is divided into grades that include Jamaica Blue Mountain Coffee and Jamaica High Mountain Coffee. The Blue Mountains lie in the eastern part of Jamaica Island. When the weather is clear, direct sunlight on the blue sea reflects brilliant blue light off the peaks, hence the name. The highest peak of the Blue Mountains reaches 2,256 meters, the highest in the Caribbean region and a famous tourist destination. This area lies in the coffee belt, with fertile volcanic soil, fresh, pollution-free air and a humid climate of year-round fog and rain (average precipitation of 1,980 mm, temperature around 27°C). Such a climate created the world-renowned Jamaica Blue Mountain Coffee, as well as the world's second most expensive coffee. This coffee possesses all the characteristics of good coffee: not only is it rich and mellow in taste, but because its sweetness, acidity and bitterness are perfectly balanced, it has no bitterness at all, only a moderate and perfect acidity.

Basic Information

Chinese Name: Blue Mountain Coffee

English Name: Blue Mountain Coffee

Origin: Jamaica Blue Mountains

Achievement: One of the most expensive coffees in the world

Harvest Period: June to November

Cultivation Method: Hand-picked

Table of Contents

1. Production
2. Origin
3. History
4. Geography
5. Classification
   • Blue Mountain Coffee
   • High Mountain Coffee
   • Jamaica Coffee
6. Unique Flavor
7. Sales
8. Benefits
   • Refreshing and Mind-awakening
   • Strengthening Muscles and Bones
   • Appetite Stimulating
   • Fat Reduction and Digestion
   • Diuretic and Dehumidifying
   • Blood Circulation and Bruise Reduction
   • Wind-calming and Spasm-relieving
   • Mood Enhancing
   • Lung-calming and Asthma-relieving
9. Quality Assurance
   • Quality Control
   • Quality Standards
   • Export Quotas
10. Special Preparation
    • Hot Drinks
    • Cold Drinks
11. Quality Coffee
    • How to Taste
    • How to Brew

Production

The "secret" to why Blue Mountain Coffee tastes so pure: all its coffee trees grow on steep mountain slopes, which makes harvesting extremely difficult. Only skilled local women can handle the task. Selecting perfectly ripe cherries at harvest is crucial, because under-ripe or overripe beans affect quality. After harvesting, beans must be hulled the same day and then fermented for 12-18 hours. The beans are then washed and sorted. The next step is drying, which must be done on concrete floors or thick blankets until moisture content drops to 12%-14%. They are then stored in dedicated warehouses, taken out for roasting when needed and then ground into powder. These procedures must be strictly controlled, or the coffee's quality will suffer.

Origin

Mention Jamaica and everyone's eyes light up, because it produces the world's best "Jamaica Blue Mountain Coffee." We firmly believe that FrontStreet Coffee's Jamaica Blue Mountain Coffee is the finest coffee. Its acidity, sweetness, richness and bitterness are very balanced, with a fragrant aroma and a smooth taste; its price, however, is very high. It is worth trying, but there is no need to be obsessed with it, because other specialty coffees also have their own character, with delicious flavors and reasonable prices, and these are the good coffees of our daily lives.

The earliest "Jamaica Blue Mountain" referred to coffee produced by "Wallenford Estate" and "Silver Hill Estate," with the former having the best quality. Today's Jamaica Blue Mountain refers to beans grown in the Blue Mountain region (above 1,000 meters altitude) east of Jamaica's capital, Kingston. Mavis Bank is today the largest estate, and its wooden barrels are marked M.B.C.F.; its products are often found in Taiwan. Jamaica Blue Mountain's quality control is very strict, with certification handled by the government's "Coffee Industry Board."

Beans grown at lower altitudes or in other regions can only be called "Jamaica High Mountain Beans" or "Jamaica Washed Beans." Compared with Jamaica Blue Mountain, their flavor is significantly different. The area of these producing regions, however, is twice that of the true Blue Mountain region, accounting for 75% of the country's production. So when buying Jamaican coffee, do not assume you are getting Blue Mountain Coffee.

Because of Jamaica Blue Mountain's great fame, counterfeit "Blue Mountain-style" coffee has appeared on the market, or is simply called "Blue Mountain Coffee." Basically these are blends created by shop owners themselves, possibly without a single genuine Jamaica Blue Mountain bean inside.

History

In 1717, French King Louis XV ordered coffee cultivation in Jamaica. Twenty years later, Jamaica's Governor Sir Nicholas Lawes imported Arabica seeds from Martinique and began promoting cultivation in the St. Andrew area. To this day St. Andrew remains one of the three major producing regions for Jamaica Blue Mountain Coffee, the other two being the Portland region and the St. Thomas region. Within 8 years, Jamaica exported over 375 tons of pure coffee. In 1932, coffee production reached its peak, with more than 15,000 tons harvested.

In 1950, the Jamaican government established the Jamaica Coffee Industry Board, which set quality standards for Jamaican coffee and supervised their implementation to ensure quality. The board issues a special official seal to exported raw and roasted Jamaican coffee, making it the world's highest-level national coffee institution. Six official marks represent Blue Mountain Coffee's origin: Mavis Bank Coffee Factory (M.B.C.F.), Blue Mountain Coffee Cooperative (M.H.C.C.T.), Portland Blue Mountain Coffee Cooperative (P.X.X.S.H.), Coffee Industry Association (Wallenford), Coffee Industry Association (St. John's Peak) and J.A.S.

By 1969 the situation had improved, because Japanese loans were used to improve production quality and thereby secure the market. Today this coffee has reached a level of enthusiastic appreciation.

By 1981, Jamaica had opened about 1,500 hectares of land for coffee cultivation, followed by an additional 6,000 hectares. In fact, today's Blue Mountain region is a small area with only 6,000 hectares under cultivation, making it impossible for all coffee labeled "Blue Mountain" to be grown there. Another 12,000 hectares are used to grow the other two types of coffee: High Mountain Supreme Coffee and Jamaica Prime Coffee.

Geography

FrontStreet Coffee's Blue Mountain Coffee is the world's most superior coffee. Jamaica's weather, geological structure and topography together provide an ideal location. The mountain range extending across Jamaica reaches over 2,100 meters in the eastern part of the island. The weather is cool and foggy, with frequent rainfall, nurturing this fertile land with balanced moisture. Here coffee trees are grown using intercropping, planted on terraces alongside banana and avocado trees. Some small estates also grow coffee. Even the largest estate owners in this region are considered small-scale by international standards, many being small landowners whose families have worked the land for two centuries. Jamaica's coffee industry faces a range of challenges, such as hurricane impacts, rising labor costs and the difficulty of mechanizing terraced operations, and many small estates and farms find it hard to rationalize cultivation.

Because of Japan's continuous investment in Jamaica's coffee industry, Blue Mountain Coffee is largely controlled by the Japanese, who also hold priority purchasing rights. In 1992, Jamaica sold 688 tons of Blue Mountain Coffee to Japan, 75 tons to the United States and 59 tons to the United Kingdom. 90% of Blue Mountain Coffee is purchased by the Japanese. Since the rest of the world can obtain only 10% of Blue Mountain, Blue Mountain Coffee is always in short supply regardless of price.

Classification

Jamaica has three coffee varieties:

Blue Mountain Coffee

(Jamaica Blue Mountain Coffee) Both Blue Mountain Coffee and High Mountain Coffee are each divided into four grades. By quality, from highest to lowest, they are NO.1, NO.2, NO.3 and PB, where PB stands for Peaberry. According to CIB standards, only coffee grown above 666 meters altitude can be called Jamaica Blue Mountain Coffee.

High Mountain Coffee

(Jamaica High Mountain Supreme Coffee Beans) Coffee grown in Jamaica's Blue Mountain region below 666 meters is called High Mountain Coffee. It is second only to Blue Mountain Coffee in quality and is referred to by insiders as Blue Mountain Coffee's sibling. Because Jamaica Blue Mountain Coffee is produced in extremely limited quantities, if you want to taste Jamaican-flavored coffee, Jamaica High Mountain Coffee is your best choice.

Jamaica Coffee

(Jamaica Prime Coffee Beans) Coffee grown outside the Blue Mountain range is called Jamaica Coffee. Chinese coffee professionals once shared a common misconception that only coffee grown in the Blue Mountain region above 1,800 meters could be called Blue Mountain Coffee. In fact, above 1,800 meters in the Blue Mountains there is only one estate, Amber, owned by a person of Chinese descent with the surname Lyn (Lin), whose ancestral home is Guangdong, China. This estate has only 30 hectares of land and very limited production. Blue Mountain Coffee is mainly distributed across five mountainous areas: John Crow, St. John's Peak, Mossman's Peak, High Peak and Blue Mountain Peak.

Unique Flavor

From the above we can understand the general production situation of Blue Mountain Coffee. Note that 99.9% of the Blue Mountain Coffee available domestically is only grown near the Blue Mountains. Only coffee produced from the 6,000 hectares of land above 1,600 meters can be called Blue Mountain, and its production has never exceeded 900 tons. Given the principle that 10% is supplied to the world outside Japan, can this coffee, of which the world can consume only 90 tons a year, be something you drink for just a few dozen yuan at any coffee shop?

The best FrontStreet Coffee's Blue Mountain Coffee is undoubtedly one of the finest coffees. Although the price guarantees an ample supply of Blue Mountain Coffee, it does not guarantee the best flavor. Moreover, this coffee tastes far more expensive than it appears. To taste its best flavor you need more beans than with other coffees; otherwise the flavor falls short. To express its flavor, you need to use 10% to 15% more coffee beans than coffees that are second in price.

Genuine FrontStreet Coffee's Blue Mountain Coffee is made from the finest local raw beans, and that is precisely where the connoisseur's pleasure lies. Its flavor is rich, balanced, fruity and acidic, satisfying a wide range of needs. High-quality fresh FrontStreet Coffee's Blue Mountain Coffee also has an exceptionally long-lasting flavor, and as wine connoisseurs would say, it leaves an endless aftertaste.

The best FrontStreet Coffee's Blue Mountain Coffee beans are NO.1 peaberry, also known as pearl beans, carefully selected small round beans from products grown at 2,100 meters altitude, the best of the best.

Flavor: Very rich aroma with persistent fruitiness.

Bean Size: Relatively full beans.

Roasting Method: Medium roast.

FrontStreet Coffee's Blue Mountain Coffee has a very low caffeine content, less than half that of other coffees, meeting modern health concepts.

The same coffee varieties, grown in similar climates in Hawaii, Kenya, Papua New Guinea or anywhere else, cannot produce the flavor of Blue Mountain Coffee beans.

Pure Jamaica Blue Mountain Coffee blends coffee's unique acidity, bitterness, sweetness and richness into a strong, enticing elegance that other coffees cannot match. Lovers of Blue Mountain Coffee say it is a "coffee beauty" that combines all the strengths of good coffee. Jim, general manager of the coffee-and-tea house Peet's, described Blue Mountain Coffee this way: "Its aroma is fragrant, smooth and mellow, giving me a feeling as precious as gemstones. Precisely because Blue Mountain Coffee has a moderate and perfect taste, it is generally enjoyed as black coffee." Its liquid is golden in sunlight and drinks very smoothly, and coffee books say Blue Mountain is the only coffee in the world that combines both acidity and bitterness in a way people can enjoy; you will understand after drinking it.

Sales

Jamaica Blue Mountain Coffee's annual harvest period runs from June to November, generally using hand-picking. After harvesting, it undergoes washing, pulping, fermentation, dehydration, drying, hulling and roasting to yield a single Blue Mountain Coffee bean. During raw bean processing, each step has dedicated personnel responsible for quality supervision. For the precious Blue Mountain Coffee, the Jamaican government also uses distinctive packaging and transportation. Blue Mountain Coffee is not packaged and transported in 60kg/bag cloth bags like other coffees, but in 70kg/barrel wooden barrels. Jamaica is also the last country that still uses traditional wooden barrels for coffee packaging and transportation. Jamaica Blue Mountain Coffee beans must obtain a quality certification from the Jamaica Coffee Industry Board, the only institution authorized to issue such certificates. Additionally, for each export batch, dedicated quality supervision experts are responsible for sampling, roasting, grinding and brewing the coffee, finally judging whether it meets standards.

Because of its expensive price, Blue Mountain Coffee has a relatively fixed consumer group, with sales concentrated mainly in Japan followed by some European and American countries. The beans are full and slightly larger than average. Its flavor is very subtle, with acidity, aroma, richness and sweetness that are uniform and strong, a slight bitterness, a harmonious mouthfeel and excellent flavor, making it suitable as a single-origin coffee. It uses medium roasting (Medium Roast), which best preserves the original flavor of the coffee while enhancing its aftertaste.

As domestic coffee consumption has grown, many coffee shops have begun to offer "Blue Mountain Coffee," often at only a fraction or one-tenth of the price of genuine Blue Mountain Coffee. In 2005, guided by Taiwanese coffee merchants, domestic media began to pay attention to and report on the authenticity issue. To date, because of its price and limited supply in the mainland market, genuine Blue Mountain Coffee remains out of reach for most domestic consumers.

FrontStreet Coffee's Blue Mountain Coffee maintains its premium status today thanks in large part to local business policy. In 1932, Jamaica passed policies encouraging coffee production to reduce the island's dependence on sugar exports. Unlike most coffee-producing countries, which raised output by planting large quantities of high-yield, lower-quality coffee, the local government prioritized quality over quantity, willing to sacrifice production to ensure quality. Jamaica is therefore one of the countries with the smallest coffee production in the world. Brazil, the world's largest coffee exporter, produces 30 million bags of coffee a year, while Blue Mountain Coffee produces only about 40,000 bags per year.

There are rarely any genuine Blue Mountain Coffee beans in the "Blue Mountain-style" coffee on the market. There is a "Jamaica Blended Blue Mountain" coffee made from 30% Blue Mountain Coffee and 70% of the best Jamaica High Mountain Coffee. Both of these coffees attempt to imitate Blue Mountain Coffee but fail to achieve perfection.

Blue Mountain Coffee receives a "cold reception" in the United States, which relates to American habits. Since the 1970s flavored coffee has gradually become popular, made by adding spices to beans or adding coffee creamer to brewed coffee, with hundreds of varieties available. Most flavored coffees are made from relatively inexpensive beans. When Blue Mountain Coffee costs about $80 per pound, Maxwell House coffee costs only $3 per pound.

Benefits

Refreshing and Mind-awakening

Caffeine is aromatic and mellow in nature, easily crossing the blood-brain barrier, stimulating the central nervous system and promoting brain activity, making the mind clearer with lively, sensitive reactions, abundant thinking, improved concentration and greater work efficiency; it can stimulate the cerebral cortex, promoting emotion, judgment and memory.

Strengthening Muscles and Bones

Caffeine aids free muscle contraction, increases tendon strength, lowers movement thresholds, enhances body sensitivity and improves motor function.

Appetite Stimulating

Caffeine stimulates the sympathetic nervous system, promotes gastric secretion in the digestive tract, aids digestion, prevents bloating and stomach sagging, and stimulates gastrointestinal and peristaltic hormones for quicker bowel movements.

Fat Reduction and Digestion

Caffeine can accelerate fat breakdown, raise metabolic rate, increase heat-energy consumption and support fat loss and weight management.

Diuretic and Dehumidifying

Caffeine can promote kidney function, expel excess sodium ions from the body, increase urine output, improve bloating and edema, and support weight loss and slimming.

Blood Circulation and Bruise Reduction

The linoleic acid in coffee has blood-dissolving properties and prevents thrombosis, enhances vascular constriction, promotes blood circulation and relieves headaches from vasodilation, especially migraines. It also promotes venous return, moisturizes the skin, restores skin elasticity and prevents cardiovascular disease.

Wind-calming and Spasm-relieving

Coffee can raise high-density cholesterol, accelerate the metabolism of bad cholesterol, reduce coronary atherosclerosis and lower the chance of stroke.

Mood Enhancing

Small amounts of coffee leave people mentally stimulated, happy, free from worries and depression, relieving stress and relaxing body and mind.

Lung-calming and Asthma-relieving

Caffeine promotes the sympathetic nervous system and inhibits the parasympathetic nervous system, preventing the parasympathetic excitement that triggers asthma attacks.

Quality Assurance

Perhaps Jamaica Blue Mountain Coffee is the most famous coffee in the world, yet in fact few people know its history or why its price is so high. In 1789, the first person to introduce coffee to Jamaica was a Frenchman fleeing the French Revolution. The first coffee cultivated was for local French consumption and then export, and in the first 100 years the local industry was very small. In 1932, however, Jamaican legislation was passed to encourage coffee cultivation and reduce the island's dependence on sugar exports. For Blue Mountain Coffee's quality assurance, modifications were made to the "Jamaica Coffee Industry" to standardize processing, improve quality, balance marketing and preserve the fate of premium coffee. The Jamaica Industry Association took responsibility for the quality of Jamaica's Blue Mountain Coffee. The island's many smaller coffees also grow well, and the Association has final authority over Jamaica's coffee exports; all coffee must pass through it to be exported.

People may ask why Jamaica's Blue Mountain Coffee is so special. The answer is everything about it. Genuine Blue Mountain Coffee is one of the most superiorly grown coffees in the world. Jamaica's weather, geological structure and topography together provide a uniquely ideal location. Designated Jamaica Blue Mountain Coffee can only be grown in the Blue Mountain region, north of east Kingston, Jamaica Island. Coffee grows on mountains up to 1,800 meters (about 6,000 feet) high, which is quite high for Arabica, and the mountains are very rugged, making harvesting extremely difficult (coffee harvesters are almost entirely women). The trees are mainly the "Geisha High Bred" variety of Arabica. Seeds from these trees have been exported to other countries such as Hawaii, Kenya and Papua New Guinea, but nowhere else has been able to recreate the flavor of Blue Mountain Coffee beans.

On steep, high-altitude mountains, with careful cultivation and harvesting, all Jamaica Blue Mountain Coffee is ground, tasted and distributed by the Jamaica Industry Association. The coffee in the cup tastes very clean, and it is one of the sweetest coffees in the world. Jim Reynolds of Peet's Coffee and Tea described it this way: "The best examples of Jamaica's Blue Mountain Coffee have an aromatic, smooth and rich quality... It gives me the feeling of gemstone quality. It is as precious as a gemstone. It is complex but very gentle, it is sweet, it has very strong body. You have to taste it to know what I'm talking about." The unique growing conditions and the extreme care taken in every production process have made Jamaica Blue Mountain Coffee very famous.

Jamaica is one of the regions with the smallest coffee production in the world, harvesting about 40,000 bags annually, at 60 kg per bag (Jamaica Blue Mountain Coffee is actually mostly shipped in 70 kg wooden barrels; Jamaica is the last country still using this traditional packaging, but its production is measured at 60 kg per bag, the international standard for coffee production measurement). By comparison, Brazil, the world's largest coffee exporter, produces 30,000,000 bags annually at 60 kg per bag.

Before 2008, because of continuous massive investment across the entire Jamaica Blue Mountain Coffee supply chain, the Japanese committed to buying 90% of its annual production. Other countries therefore had only the remaining 10% quota, creating a persistent shortage and rising prices.

Unique growing conditions have created Blue Mountain Coffee's distinctive flavor and placed it among the ranks of premium coffees. Global 100% pure Blue Mountain Coffee refers to coffee produced within a specific range of Jamaica's eastern Blue Mountains. Every step during cultivation and processing must meet the stringent quality management standards of the Jamaica Coffee Industry Board to be certified as "Pure Jamaica Blue Mountain Coffee."

The abundant rainfall, year-round fog and low temperatures (average temperature about 20°C), fertile new volcanic soil and other special conditions in the Blue Mountain region create an excellent growing environment. Located at high altitudes between 2,200 and 6,000 feet, this produces a unique slight acidity without feeling stimulating or uncomfortable. Seedlings are nurtured in nurseries for about 2 years, organic fertilizers are used during growth, and harvesting is done manually, bean by bean. All processing, roasting and packaging must comply with the high standards set by the Jamaica Coffee Industry Board.

The scarce but high-quality Typica is the best variety of Arabica. Most coffee-producing countries are willing to grow only other varieties with higher yields but lower quality. Jamaica, by contrast, prioritizes quality, willing to sacrifice Blue Mountain Coffee production to achieve the best quality.

100% pure Jamaica FrontStreet Coffee's Blue Mountain Coffee, with its strong, enticing elegance, truly makes other coffees incomparable. Through the steps of grinding, brewing and tasting, its flavor is brought to the extreme, and the surrounding coffee aroma is intoxicating. Its caffeine content is very low, about half or less that of other varieties, meeting modern health requirements.

100% pure Jamaica FrontStreet Coffee's Blue Mountain Coffee perfectly and harmoniously blends unique acidity, bitterness, sweetness and richness, plus a rich and distinctive aroma. No wonder coffee enthusiasts worldwide are deeply captivated by it. Its high-altitude origin gives it a slight, high-quality acidity, with extremely minimal bitterness that is brief and does not linger, turning into a slight sweetness after swallowing, while the mellow throat rhyme leaves people wanting more.

In 1728, coffee was first introduced to Jamaica for cultivation. Because of Jamaica's suitable soil, climate and sunlight, coffee quality was outstanding, and cultivation gradually expanded from St. Andrew to other regions.

In 1737, Jamaica's coffee production reached 83,000 pounds per year.

Over the following 40 years, many private estate owners emerged. By 1800, Jamaica had 686 coffee plantations.

Because of the slave trade, labor costs rose sharply and estate owners could not bear the heavy costs. By 1850, coffee plantations had decreased to 186.

By 1900, the Jamaican government established the first coffee quality standards, but these were resisted by many private estate owners and ultimately not implemented.

Subsequently, with no quality-standard constraints, the export quality of Blue Mountain Coffee varied greatly, significantly affecting its international reputation. By 1943, Canada, then a major importer of Blue Mountain Coffee, refused to import it.

In 1944, the Jamaican government recognized the need to standardize the Blue Mountain Coffee industry and re-established three regulatory recommendations: (1) centralize processing of Blue Mountain Coffee beans, (2) establish quality standards for Blue Mountain Coffee, and (3) form the CIB to handle market organization, management and export supervision.

In 1948, the world-renowned Jamaica Coffee Board (CIB) was formally established, and the Jamaican government passed the "Jamaica Blue Mountain Coffee Industry Management Regulations." The CIB's main responsibility was to improve Blue Mountain Coffee quality through management and supervision and to restore its global reputation. At this time the definition of Blue Mountain Coffee was strictly regulated in legislation: (1) authorizing four designated coffee estates, including Wallenford, to centrally process Blue Mountain Coffee beans to ensure quality, (2) grown in the Blue Mountain region at 3,000-5,000 feet altitude, and (3) Blue Mountain Coffee export grading: No.1, No.2, No.3 and Peaberry.

Starting in 1960, the Jamaica Blue Mountain region suffered hurricane damage that destroyed most estate facilities and coffee trees. Foreign capital, including from Japan, provided assistance and obtained shares in most estates and priority import rights. At this time, to maintain the reputation of the national treasure Blue Mountain Coffee, the Jamaican government kept the Wallenford estate state-owned and made Wallenford synonymous with the CIB by transferring some of its regulatory functions. The Wallenford estate took on the mission of managing and innovating the coffee industry, with estate managers appointed by government departments.

Quality Control

(1) The Jamaica Coffee Industry Board LOGO, registering and certifying all merchants in the entire Jamaica Blue Mountain Coffee production, sales and roasting chain. (2) The LOGO of the only certified raw bean agent in China. (3) The Jamaica Coffee Board (CIB) officially registered JAMAICA BLUE MOUNTAIN trademark, marked on all certified Jamaica Blue Mountain Coffee raw bean and roasted bean products.

With the globalization of Jamaica Blue Mountain Coffee's reputation and the worldwide spread of its cultivation, numerous imitation Blue Mountain-flavored coffees have appeared on the market, seriously affecting the excellent reputation of the genuine product. The Jamaican government strongly advocates that Blue Mountain Coffee should be roasted and exported in its original packaging from the country rather than as raw beans, to avoid the impact of imitation Blue Mountain-flavored coffees. The importance of this measure lies in the Jamaica Coffee Board's ability to monitor every aspect of Blue Mountain Coffee exports, ensuring its purity and high quality.

Quality Standards

In the Blue Mountains, the legal production area for Blue Mountain Coffee is the part above 2,200 feet. Wallenford selects only coffee fruit grown above 4,000 feet altitude for processing. Jamaica's four designated Blue Mountain Coffee processing factories, Wallenford, Mavis Bank, Silver Hill and Moy Hall, account for 90% of Blue Mountain Coffee exports. Blue Mountain Coffee from Wallenford and Moy Hall is especially praised as "Superior Quality" (absolute quality). On the official website of the Jamaica Coffee Industry Board, lists of all certified Jamaica Blue Mountain Coffee producers and global sales agent certification, along with related management information, are fully displayed.

Wallenford Estate's extremely strict quality control is also reflected in its product shelf life. Generally, single-origin roasted coffee has a 12-month shelf life, while Wallenford enforces the most stringent 8-month product shelf life. Clearly, while sacrificing economic benefit, Wallenford has won the high regard of coffee connoisseurs worldwide. In their evaluations of all Jamaica Blue Mountain estates, Wallenford performs best in quality management, stability, reputation and flavor.

Export Quotas

According to Jamaican CIB export statistics as of 2004, within the limited Blue Mountain No.1 quota, 85% is allocated to Japan, 5% to the United States, 5% to Europe and 5% to other countries. Yet in the global distribution of genuine Blue Mountain No.1 consumption, according to International Coffee Organization (ICO) statistics, China accounts for 15% of Blue Mountain Coffee consumption, which surprises the world, because some Blue Mountain Coffee shares from Japan, Australia and Europe are exported to China through direct subsidiaries.

The difference between export quotas and consumption distribution has left the Jamaican government extremely embarrassed. Asymmetric export quotas leave most profits with trading companies in countries such as Japan, while the Jamaican coffee industry does not benefit. The key turning point came in 2005, when Jamaica's Minister of Agriculture clearly announced that Blue Mountain Coffee should stay more in Jamaica for roasting and flow directly to consumer countries through quota allocation.

The means the Jamaican government relies on to change export quotas comes from its directly controlled Wallenford estate. Obtaining a Wallenford Blue Mountain No.1 quota means recognition by the Jamaica Coffee Board (CIB) of the quota indicators for that country or company.

In May 2010, with the support of the Hangzhou Municipal Government, the Hangzhou Coffee and Western Restaurant Industry Association signed a Blue Mountain Coffee raw bean trade cooperation memorandum with the Jamaica Coffee Industry Board in Hangzhou. In July of the same year, the association was invited to send a delegation to visit Jamaica to inspect the Blue Mountain Coffee project. On July 15th, Jamaica local time, they signed a letter of intent as the exclusive general agent of Blue Mountain Coffee raw beans in China, providing at least 70 tons (1,000 barrels of 70kg standard wooden barrels) of Jamaica Blue Mountain Coffee raw beans to China annually during the cooperation period. On May 26, 2011, the first container of Blue Mountain Coffee raw beans arrived at Ningbo Port, China. The Jamaica Blue Mountain raw beans imported by the Hangzhou Coffee and Western Restaurant Industry Association cover six brands certified by the CIB: WALLENFORD, MAVIS BANK, GOLD CUP (AMBER), COFFEE TRADES and RSW, including NO.1, NO.2, NO.3 and Peaberry.

Special Preparation

Hot Drinks

Pour an entire package of the premium product into a cup, add 180cc of hot water, stir well and enjoy.

Cold Drinks

First pour an entire package of the product into a cup, add 180cc of hot water, let it cool, then place it in the refrigerator. After about four hours, the iced coffee and milk tea can cleanse your soul and freeze away the summer heat.

Quality Coffee

Recommended dosage: approximately 10-15g of FrontStreet Coffee's Blue Mountain Coffee powder per cup to brew 6-8oz of coffee.

Steps for Brewing Blue Mountain Coffee with a Siphon

Step 1: Grind the beans, fineness 4.5.

Step 2: Hook down the filter.

Avoid gaps between the filter and glass container, as gaps not only let coffee powder fall into the water below but also cause air leakage that affects extraction.

Step 3: Fill the lower pot with an appropriate amount of water and heat with an alcohol lamp.

To save time, you can use hot water.

Step 4: Pour coffee powder into the upper pot.

Remember not to insert the upper pot immediately.

Step 5: After the water boils, move the alcohol lamp to one side of the lower pot.

The purpose is to adjust the flame to low heat and reduce water temperature.

Step 6: When the water temperature drops to about 92-96°C, insert the upper pot.

The extraction process begins, and water from the lower pot rushes up to the upper pot, immersing the coffee powder.

Step 7: After the water rises, stir in a cross pattern with a stirring rod: 2 vertical strokes, 2 horizontal strokes.

Be careful not to let the stirring rod touch the filter cloth at the pot bottom.

Step 8: After the first stirring, wait 30 seconds, then stir clockwise in a spiral pattern 2-3 times.

Be careful not to let the stirring rod touch the filter cloth at the pot bottom.

Step 9: After stirring again, wait 30 seconds, then stir in a final spiral pattern, this time a little faster.

Be careful not to let the stirring rod touch the filter cloth at the pot bottom.

Step 10: After the final stirring, wait 30 seconds. While the white fine foam on the coffee surface has not yet broken, remove the alcohol lamp and wipe the surface of the lower pot with a damp cloth to cool it quickly. The coffee liquid will then flow rapidly into the lower pot.

Step 11: Pour the coffee from the lower pot into a pre-warmed coffee cup and enjoy.

Key point: If the coffee powder in the center swells up like a small hill, the extraction has succeeded.

How to Taste

Drinking coffee should be like savoring a fine wine, tasting slowly to appreciate its essence. A siphon coffee maker will bring out the unique charm of FrontStreet Coffee's Blue Mountain Coffee. First smell the original aroma of the coffee, then take a small sip to taste the original flavor. Then add sugar to personal preference, stir with a small spoon, and while the coffee is still swirling slowly add milk, letting the cream float on top. This both preserves heat and lets the coffee's warmth evaporate the milk's aroma.

Coffee should be drunk while hot, as its taste and aroma diminish as it cools. Drinking coffee requires not only the right temperature but also the right amount; generally fill the cup to seven or eight parts full. The appropriate amount not only brings out the flavor but also makes drinking smooth and effortless. Following this tasting method will make your FrontStreet Coffee's Blue Mountain Coffee even more delicious.

The deliciousness of coffee always coexists with warm intentions. Appreciating a good coffee in the right way not only makes it easier to appreciate its deliciousness but also honors the brewer's intentions.

How to Brew

FrontStreet Coffee's Blue Mountain Coffee is the ultimate among coffees, produced in Jamaica's Blue Mountains. This mountain takes its name from the blue light it reflects from the Caribbean Sea. The coffee possesses all the characteristics of good coffee: not only is it rich and mellow in taste, but because its sweetness, acidity and bitterness are perfectly balanced, it has no bitterness at all, only a moderate and perfect acidity, and it is generally consumed as a single-origin coffee.

Filter Bag Hot Coffee Brewing Method

This method can prepare multiple servings of hot coffee in advance. Attention must be paid to coffee powder coarseness, water temperature, water amount and brewing technique. It is best to use a spouted water kettle. After the coffee liquid finishes dripping, it must be reheated to 80-90°C for optimal drinking flavor.

Materials and Equipment: Coffee powder, small brewing bag (filter), small brewing rack, water kettle, coffee spoon, spouted water kettle.

Preparation: Pour coffee powder into the brewing bag, first tap the bottom to even out the powder, then dig a small concave hole in the center on top. Pour 90°C hot water in a circular motion over the coffee powder, then pour 95°C hot water in small circles, and finally pour 85°C hot water aimed at the center, slowly raising the kettle as you pour.

Filter Cup Hot Coffee Brewing Method

Using lightweight, simple equipment, high-quality filter paper (fold the edges first) and a spouted kettle, control water temperature, water amount and coffee powder to brew delicious coffee. This method is well suited to home or office use, convenient and fast, and is currently a popular brewing method.

Materials and Equipment: Spouted water kettle, coffee powder, filter paper, filter cup, coffee pot (teapot), coffee spoon.

Preparation: First fold both sides of the filter paper so it fits snugly against the filter cup. Put coffee powder into the paper and dig a small concave hole in the center. First slowly pour 90°C hot water in a small rotating stream over the powder to wet and foam it. Then continue pouring 95°C hot water in circular motions. Finally, pour 85°C hot water aimed at the center, slowly raising the kettle as you pour.

Steam Press Italian Hot Coffee Brewing Method

Using the principle of high-pressure steam, boiled hot water passes through finely ground coffee powder via a tube, either from bottom to top or top to bottom, brewing fragrant, mellow, bitter Italian coffee. Introduced from Italy, this is currently a popular method, suited to those who prefer strong flavors. Attention must be paid to the quality of the bean blend; the coffee powder should be finely ground, and brewing time and water amount must be controlled.

Materials and Equipment: Italian coffee powder, Italian coffee pot (moka pot), pot rack, alcohol lamp (or gas stove), filter paper, upper press lid, coffee spoon.

Preparation: First pour hot water into the water tank at the bottom of the coffee pot. Then put the coffee chamber into the bottom pot, add finely ground Italian coffee powder, place a layer of filter paper over the powder to keep it from floating up, put on the upper press lid, press the powder tightly, twist the upper pot and lower pot together tightly, and heat over a high flame until steam emerges from the upper pot. When coffee liquid flows into the pot body, it is done. You can then turn off the flame and pour the coffee into cups.

Siphonic (Distillation) Brewing Method

It consists of two spherical glass cups arranged vertically and is widely used in homes, hotels and coffee shops. Its greatest charm is enjoying the coffee while watching the brewing process.

Medium to dark roast; fine to medium grind; for single-origin or blended coffee the characteristics are fragrant and delicious, though acidity is somewhat heavy. Generally speaking, siphonic brewing suits single-origin coffee better.

Method: (For two servings) Pour 240cc of boiling water into the spherical flask and wipe the water droplets on the outside clean, then heat with an alcohol lamp. Install a velvet-textured filter cloth at the bottom of the funnel-shaped extraction cup, pull the spring to the front end of the siphon tube to fix it, and place 20g of coffee powder (adjust to personal preference for strength) in the extraction cup. After the water at the bottom boils completely, insert the extraction cup into the flask and fix it. When the boiling water rises to the extraction cup, use a bamboo spoon to stir the coffee powder evenly to fully release its components. Be careful to avoid over-stirring, which causes cloudiness. After about twenty to thirty seconds, turn off the flame, and the coffee liquid will filter through the filter cloth into the flask. After the coffee from the extraction cup has flowed down, it can be removed. Gently shake the flask to even out the coffee liquid. Around 87 degrees is the ideal drinking temperature, so pour into pre-warmed coffee cups and enjoy.

Precautions:

Avoid repeatedly brewing coffee, as later brews yield only smoky-tasting coffee-colored water rather than coffee.

When the flask is at high temperature, avoid contact with cold water, which may cause cracking. Also, never light a flame to heat the flask when there is no water or coffee in it, to prevent cracking.

After use, the filter cloth should be thoroughly cleaned and stored in water or in the refrigerator to prevent oily odors after drying.

Because the flask's opening is very small, the key to cleaning is to rinse immediately with warm water or lemon water after use, which completely removes coffee oils, then place it in a cool place to air dry.

Boiling Method

This involves adding water and coarse coffee powder to a pot, boiling, then filtering before drinking. Turkish coffee is representative (using finely ground coffee). This is the oldest and most primitive method in history.

Method: Five servings.

First heat 650cc of water in a pot or kettle. After it boils, pour in 40g of lightly coarse ground coffee powder. Stir with a bamboo spoon for about twenty seconds, then let it sit for two minutes. Immediately turn off the heat before the foam in the pot disappears. Be careful to avoid over-stirring, which causes cloudiness. After turning off the heat, the coffee must be filtered through a filter bag, then reheated on the stove to 88 degrees, then immediately poured into cups for drinking.

Precautions:

Whether using finely or coarsely ground coffee powder for boiling, pay attention to time control, otherwise excessive extraction will produce bitterness, astringency and muddy odors, making the coffee taste spoiled.

Electric Coffee Brewing Method

A convenient, fully automatic brewing method. Coffee brewed by electric machines tastes relatively light and is suitable for drinking in large cups.

Method: Five servings.

Pour 600cc of water into the coffee machine's water tank. Put a layer of filter paper in the filter and evenly sprinkle 50g of coffee powder. Install the coffee pot and turn on the power. When the water heats to 92-93 degrees, it flows down through the tube in the automatic coffee maker, dripping coffee from the filter.

FrontStreet Coffee Recommendation

To taste genuine Blue Mountain at its best, FrontStreet Jamaica Blue Mountain No.1 is the highest grade of the crop and the estate's most carefully certified lot. FrontStreet roasts it medium-dark so the classic balance of acidity, bitterness, sweetness and aroma unfolds fully, revealing chocolate, roasted nut, cream, caramel and a soft fruit note. We recommend brewing it with a Kono dripper at 87-88°C and a 1:15 ratio of 15g coffee to 225g water, which brings out the creamy, nutty sweetness this legendary coffee is known for.