Characteristics of Jamaica Blue Mountain Washed Coffee Beans - Authentic Blue Mountain Coffee Processing and Production Process Images

The History of Jamaican Blue Mountain Coffee

Sir Nicolas Lawes, the Governor of Jamaica, brought the first coffee seedlings from Martinique to Jamaica. By 1790, some coffee farmers among the refugees fleeing Haiti settled in the Blue Mountain region, bringing coffee cultivation techniques with them. In 1838, Jamaica abolished slavery, allowing freed slaves to cultivate their own land. The liberated farmers moved to the mountains to specialize in coffee cultivation and exported coffee to Britain. This coffee gradually gained fame as it was sought after by British high society.

Jamaican Blue Mountain Coffee Standards

The Jamaican government has established very strict definitions for Blue Mountain coffee: only coffee grown within the coffee cultivation areas at 3,000-5,000 feet altitude in the Blue Mountain peaks, as designated by the Jamaican Coffee Industry Board, processed by government-certified authorized roasting companies, and inspected and certified by the Coffee Industry Board, can be considered genuine "Blue Mountain Coffee." The Jamaican government established the Jamaican Coffee Industry Board (CIB) in 1950. The Board's main functions are to regulate and guide the development of Jamaica's coffee industry, ensure coffee quality, establish specific industry standards for Blue Mountain coffee, designate Blue Mountain coffee cultivation areas, and inspect the quality of exported Blue Mountain coffee products. Every batch of Blue Mountain coffee exported from Jamaica must undergo inspection by the Coffee Industry Board and obtain origin certification from international coffee organizations before being approved for export, truly earning the name of Jamaican Blue Mountain coffee.

Coffee Bean Specifications

A. Washed/Unwashed

Washed: After friction with water flow and tools in a water tank to remove pulp and mucilage, then dried, these are called washed coffee beans, with consistent quality.

Unwashed: After natural sun drying, the pulp and skin are removed with a hulling machine. Quality is unstable.

B. Flat Bean/Peaberry

Coffee fruit typically consists of two oval-shaped seeds opposite each other. The side where they connect is a flat interface, called a flat bean. However, some fruits consist of a single round seed, called a peaberry, with no difference in taste. Ripe red coffee cherries have a multi-layered structure. The very center contains the precursor to coffee beans - light green seeds.

Generally, coffee fruit consists of two oval-shaped seeds opposite each other. The connecting side is a flat interface, hence called a flat bean. However, some fruits consist of a single round seed, with no difference in taste.

C. Coffee Bean Size

Screen Size (Mesh No.)

Flat Beans: 20-19 Extra Large, 18 Large, 17 Standard Large, 16 Normal, 15 Medium, 14 Small, 13-12 Extra Small

Peaberries: 13-12 Large, 11 Standard Large, 10 Normal, 9 Medium, 8 Small

D. Altitude

According to cultivation altitude, coffee can be classified into various grades (3rd, 4th, 7th, etc.). Generally, high-altitude beans have better quality than low-altitude beans, and due to increased transportation costs, prices are also higher.

Grade Classification by Altitude (meters):
Grade 1: Premium - 1,500m and above
Grade 2: Superior - 1,200-1,500m
Grade 3: Medium - 1,000-1,200m
Grade 4: Premium Washed - 900-1,000m
Grade 5: Superior Washed - 760-900m
Grade 6: Excellent Washed - 610-760m
Grade 7: Fine Washed - Below 610m

E. Quality

Using statistical methods, the types and quantities of defects in a certain amount of sample are converted into a percentage "defect count" to determine quality grade. The smaller the defect count, the higher the quality.

F. Flavor

Countries such as Brazil, Haiti, Kenya, and Zaire have their own unique flavor testing methods. Coffee can only be exported after passing flavor tests.

G. From Harvest to Shipping

After harvesting, coffee beans must have their outer skin, pulp, inner pericarp, and silver skin removed before shipping to market. There are two methods: dry processing (also called natural or unwashed method) and washed processing. The dry method is relatively simple.

First, freshly harvested fruits are spread widely in drying fields for one to two weeks until they make a cracking sound, achieving natural drying.

Afterward, hulling machines are used to remove the dried pulp, inner pericarp, and silver skin.

Coffee beans refined through this method exhibit slight acidity with a mild bitterness. Almost all Brazilian coffee beans, as well as those from Ethiopia, Yemen, and other regions, are obtained using this method. The disadvantage of this method is susceptibility to weather conditions and easy incorporation of defective beans and other impurities. Therefore, careful sorting is necessary.

Another method is the washed process, where harvested fruits are placed in flowing water tanks, fruits floating on the surface are removed, and then pulp removers are used to strip away outer skin and pulp. They are then returned to water tanks to remove floating pulp. Afterward, they are transferred to fermentation tanks and soaked for half a day to a day to dissolve the mucilage on the surface of fermented coffee beans. After washing, they are dried for several days, then machine-dried, and finally the inner pericarp is removed with hulling machines to become marketable raw coffee beans.

Washed coffee beans have better color and fewer impurities. About 70% of coffee from Colombia, Mexico, Guatemala, and other countries uses this method. Sometimes during fermentation, improper handling can produce fermentation odors and characteristic sour tastes. However, when handled properly, various beans can emit their unique coffee aromas.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473