Region: Blue Mountain
Elevation: 1000 to 1500 meters
Varietals: Villa Sarchi
Milling Process: Fully Washed
Drying Process: Patio and solar dried machine
Cupping Notes: Very smooth and soft body with notes of vanilla, honey and hazelnuts.
Many connoisseurs agree that Jamaica Blue Mountain coffee is one of the best in the world. An exquisite balance of aroma, body and acidity, along with a mellow sweet aftertaste is what makes Blue Mountain Coffee very special and separates this unique coffee from all others.
In the year 1728, the Jamaican Governor, Sir Nicholas Lawes, introduced coffee to parish of Port Royal, Jamaica that has since been renamed to St. Andrew, from the island of Hispaniola, now called Haiti. The natural conditions proved to be most favorable and the coffee was found to be very high in quality. Cultivation expanded rapidly and by 1800, 686 plantations were in operation. In 1814, exports totaled 15,199 tons. With the abolition of the slave trade in 1807, followed by the emancipation in 1838, the industry declined rapidly, due primarily to the lack of labor. By 1850, only 186 plantations were in operation and exports had fallen to 1,486 tons. During the last hundred years. The pattern of coffee being grown on a plantation scale has been changed and the industry has been maintained mainly by small holders.
In 1953, the Jamaican Government created the Coffee Industry Board (CIB) of Jamaica, a regulatory body established to protect the quality of Jamaican coffee.
Jamaica was the first country in the world to establish a defined geographical location designated to a specific coffee brand, similar to that constructed by the French wine industry with the creation of the AOC (Appellation d’Origine Controlleè).
All coffee exported from Jamaica is shipped by the CIB and bears the CIB trademark seal in its packaging. Rigorous testing by highly trained quality control experts from the CIB guarantees that all coffee exported is 100% Jamaica Blue Mountain and conforms to the very strict quality parameters defined by the CIB.