Jamaica Blue Mountain Coffee Premium Coffee Beans Introduction - Blue Mountain Coffee Flavor Profile

FrontStreet Coffee Jamaica Blue Mountain — Mavis Bank

Origin: Jamaica

Grade: Certified Blue Mountain

Growing Region: Blue Mountain

Brand: Mavis Bank

Processing Method: washed (wet process)

Appearance: 0d/300g, screen 18

Variety: Jamaica Blue Mountain variety

Tasting note: True Blue Mountain is an unusual coffee—beautifully shaped beans carrying subtle nutty and herbal notes along with chamomile and spice. Jamaican coffee is defined by its mildness and balance, accompanied by delicate, understated flavors.

Cupping Scores

Dry Aroma (1-5): 3.2

Wet Aroma (1-5): 3.5

Acidity (Brightness) (1-10): 8

Flavor (Complexity) (1-10): 8.4

Mouthfeel (Body) (1-5): 3.6

Aftertaste (Finish) (1-10): 8.4

Balance (1-5): 0

Base Score (50): 50

Total Score (Max 100): 85.1

Intensity/Primary Attributes: light intensity / balanced and subtle

Suggested Roast Level: City or Full City

Comparison: mild in character with medium-low acidity; classic island coffee flavors.

FrontStreet Coffee Recommendation

FrontStreet Jamaica Blue Mountain No. 1 — the highest grade of Jamaica Blue Mountain, from the historic Clifton Mountain Estate (growing coffee since around 1750 at an average of 4,300 feet, about 1,310 meters). Authenticity is verifiable at a glance: the Jamaican government certificate, origin documentation, and the handcrafted wooden barrels (15kg, 45kg, and 70kg sizes) in which Blue Mountain green beans traditionally ship. Medium-dark roasted, it shows very clean, complex, and mild flavors—chocolate sweetness and very strong body, with perfectly balanced sweetness, acidity, and bitterness and a persistent fruity finish.

Brewing suggestion: rest the beans 4-7 days from the roast date, then use a KONO dripper; 15g of coffee, a white-sugar grind (slightly coarser than for light roasts), 87-88°C water, 1:15 ratio, three pours—30g bloom for 30 seconds, up to 120g, then up to 225g. Watch the water temperature: most bitter, scorched cups come from water that is too hot, while too-cool water leaves the coffee dull.