Blue Mountain Coffee is produced in the Blue Mountains of eastern Jamaica and is globally recognized as one of the finest coffees. This article systematically examines Jamaican Blue Mountain Coffee from multiple dimensions, including the growing environment, historical origins, grade classification, quality control, export quotas, and brewing methods. Blue Mountain Coffee is known as the "Beauty of Coffees" because its sweetness, acidity, and bitterness are highly balanced, with virtually no bitterness and only a moderate, elegant acidity. The article also explains in detail the differences between Blue Mountain Coffee, High Mountain Coffee, and Jamaican Coffee, as well as the historical background of Japan's long-standing dominance of the Blue Mountain trade, helping coffee enthusiasts gain a comprehensive understanding of this legendary coffee.
Blue Mountain Coffee refers to the coffee beverage brewed from coffee beans grown in Jamaica's Blue Mountains. Based on quality grade, it can be further divided into two categories: Jamaican Blue Mountain Coffee and Jamaican High Mountain Coffee. The Blue Mountains are located in the eastern part of the island of Jamaica, surrounded by the Caribbean Sea. On clear days, sunlight strikes the sea surface directly, and the peaks refract a dazzling blue radiance from the seawater, hence the name. The main peak of the Blue Mountains stands at 2,256 meters above sea level, the highest in the Caribbean region, and is also a well-known tourist destination. The area lies within the coffee-growing belt, with fertile volcanic soil, clean and pollution-free air, a humid climate, and frequent fog and rain year-round. Annual rainfall averages about 1,980 millimeters, and temperatures remain around 27 degrees Celsius. It is precisely these natural conditions that have nurtured the world-renowned Jamaican Blue Mountain Coffee and made it the second most expensive coffee variety in the world. This coffee possesses all the qualities of an excellent coffee: a rich, mellow body, and because its sweetness, acidity, and bitterness are perfectly balanced, it has almost no bitterness, leaving only a moderate and perfect acidity.
Chinese name: Blue Mountain Coffee; Foreign name: Blue Mountain Coffee; Origin: Blue Mountains, Jamaica; Distinction: 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
▪ Jamaican Coffee
6 Unique Flavor
7 Sales
8 Benefits
▪ Refreshes the Mind
▪ Strengthens Muscles and Bones
▪ Appetizing Staple
▪ Reduces Fat and Resolves Stagnation
▪ Opens Orifices and Removes Dampness
▪ Invigorates Blood and Resolves Stasis
▪ Calms Wind and Stops Spasms
▪ Joyful Complexion
▪ Relieves Lung and Stops Asthma
9 Quality Assurance
▪ Quality Control
▪ Quality Standards
▪ Export Quotas
10 Special Preparations
▪ Hot Drinks
▪ Cold Drinks
11 Quality Coffee
▪ How to Taste
▪ How to Brew
ProductionEdit
Why does Blue Mountain Coffee taste so pure? The "secret" lies in the fact that the coffee trees all grow on steep slopes, making harvesting extremely difficult—only experienced local female workers can accomplish it. During harvesting, coffee cherries must be selected at precisely the right ripeness; underripe or overripe beans will both compromise coffee quality. The picked coffee cherries must be hulled on the same day, then fermented for 12 to 18 hours. Next, the beans are washed and sorted. The following step is drying, which must be done on concrete ground or thick blankets until the moisture content of the coffee beans drops to 12% to 14%. After that, they are stored in special warehouses. They are only taken out for roasting when needed, then ground into powder. Each of these steps must be strictly controlled, otherwise the coffee quality will suffer.
OriginEdit
When people mention Jamaica, their eyes immediately light up, because it produces the world's finest "Jamaica Blue Mountain." We fully believe that Jamaican Blue Mountain Coffee is a superior choice—its acidity, sweetness, mellowness, and bitterness are extremely balanced, its aroma is fragrant, and it is very smooth on the palate. However, its price is high; while it is worth trying, there is no need to be overly obsessed with it. After all, other specialty coffees also have their own unique characteristics, outstanding flavors, and more affordable prices—these are the good coffees for everyday life.
The earliest "Jamaica Blue Mountain" referred to coffee produced at Wallenford Estate and Silver Hill Estate, with the former being of superior quality. Today's Jamaica Blue Mountain refers to coffee beans grown in the Blue Mountain region east of Jamaica's capital, Kingston (at elevations above 1,000 meters). Currently, Mavis Bank is the largest estate, and its barrels bear the letters M.B.C.F. Its products are frequently seen in the Taiwan region. Jamaican Blue Mountain has extremely strict quality control, with certification handled by the government's Coffee Industry Board.
Coffee beans typically grown at lower elevations and in other areas can only be called "Jamaica High Mountain Beans" or "Jamaica Washed Beans," and their flavor differs greatly from Jamaica Blue Mountain. However, these production areas are twice the size of the true Blue Mountain region, and their output accounts for 75% of the country's total. So when you buy Jamaican coffee, don't assume it is Blue Mountain Coffee.
Because Jamaica Blue Mountain is so famous, counterfeit Blue Mountain-style coffees have appeared on the market, some even directly bearing the name "Blue Mountain Coffee." These are basically house blends created by shops, and may not contain a single genuine Jamaican Blue Mountain bean.
HistoryEdit
In 1717, King Louis XV of France ordered coffee to be planted in Jamaica. In the mid-1720s,
Blue Mountain Coffee
Blue Mountain Coffee (6 photos)
Sir Nicholas Lawes, the Governor of Jamaica, introduced Arabica seeds from Martinique and began promoting cultivation in the St. Andrew region. To this day, St. Andrew remains one of the three major production regions of Jamaican Blue Mountain Coffee, alongside the Portland region and the St. Thomas region. Within eight years, Jamaica's exports of pure coffee reached over 375 tons. In 1932, coffee production reached its peak, with a harvest exceeding 15,000 tons.
The Jamaican government established the Jamaica Coffee Industry Board in 1950. The Board is responsible for setting quality standards for Jamaican coffee and supervising their implementation to ensure the quality of Jamaican coffee. The Board issues special official seals for green beans and roasted beans exported from Jamaica, making it the highest-level national coffee authority in the world. There are six marks that can represent the origin of Blue Mountain Coffee: 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 Blue Ridge (J.A.S).
By 1969, the situation had improved, as Japanese loans helped improve production quality and thus stabilized the market. Today, this coffee has reached a level of near frenzy.
By 1981, approximately 1,500 hectares of land in Jamaica had been cultivated for coffee, followed by an additional 6,000 hectares of coffee plantations. In fact, today's Blue Mountain region is a small area with only 6,000 hectares of cultivation—it is impossible for all coffee labeled "Blue Mountain" to come from there. Another 12,000 hectares are used to grow the other two categories: High Mountain Supreme Coffee and Jamaica Prime Washed Coffee.
GeographyEdit
Jamaica Blue Mountains
Jamaica Blue Mountains
Blue Mountain Coffee is one of the finest coffees in the world, and Jamaica's weather, geological structure, and terrain together provide ideal conditions. The mountain ridge running through Jamaica extends to the eastern part of the island, with the Blue Mountains reaching over 2,100 meters. The weather is cool, foggy, and rainfall is frequent—this fertile land receives well-balanced rain. Coffee trees are cultivated here using a mixed-planting method, growing alongside banana and avocado trees in terraced fields. Some small estates also grow coffee. But even the largest estate owners in the region are considered small-scale growers by international standards, and many are small landowners whose families have worked the land for two centuries. The Jamaican coffee industry faces a range of issues, such as hurricane damage, rising labor costs, and the difficulty of mechanizing terraced fields. Many small estates and farms struggle to rationalize their cultivation.
Because Japan has consistently invested in the Jamaican coffee industry, most Blue Mountain Coffee is controlled by the Japanese, who have also obtained 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 was purchased by the Japanese. Since the rest of the world can only obtain 10% of Blue Mountain, it is always in short supply regardless of price.
ClassificationEdit
Jamaican coffee has three varieties:
Blue Mountain Coffee
(Jamaica Blue Mountain Coffee). Both Blue Mountain Coffee and High Mountain Coffee are further divided into four grades each. From highest to lowest quality: NO.1, NO.2, NO.3, and PB, where PB stands for Peaberry. According to CIB standards, only coffee grown above 666 meters in elevation is called Jamaican Blue Mountain Coffee.
High Mountain Coffee
(Jamaica High Mountain Supreme Coffee Beans). Coffee produced below 666 meters in Jamaica's Blue Mountain region is called High Mountain Coffee. It is second only to Blue Mountain Coffee in quality and is called the sibling variety of Blue Mountain Coffee by industry insiders. Because Jamaican Blue Mountain Coffee has extremely low production, Jamaican High Mountain Coffee is the best choice for those who want to taste Jamaican-style coffee.
Jamaican Coffee
(Jamaica Prime Coffee Beans). Coffee grown outside the Blue Mountain range is called Jamaican Coffee. Previously, Chinese coffee professionals commonly held a misconception that only coffee grown above 1,800 meters in the Blue Mountain region could be called Blue Mountain Coffee. In fact, there is only one estate on the mountain crown above 1,800 meters in the Blue Mountains—Amber—which belongs to a person of Chinese descent. The estate owner's surname is Lyn (林), whose ancestral home is Guangdong, China. The estate has only 30 hectares of land and very low production. Blue Mountain Coffee is mainly distributed across five mountain areas of the Blue Mountains: John Crow, St. John's Peak, Mossman's Peak, High Peak, and Blue Mountain Peak.
Unique FlavorEdit
Blue Mountain Coffee
Blue Mountain Coffee
From the above, we can understand the general production situation of Blue Mountain Coffee. It should be noted that 99.9% of what can be drunk domestically is merely coffee grown near the Blue Mountains. Only coffee produced from those 6,000 hectares above 1,600 meters in elevation can be called Blue Mountain, and production has never exceeded 900 tons. Based on the principle of supplying only 10% to the world outside Japan, this coffee—of which only 90 tons can be consumed worldwide each year—could it really be enjoyed at any café for just a few dozen yuan?
The best Blue Mountain Coffee is undoubtedly one of the finest coffees. Although the price ensures an adequate supply of Blue Mountain Coffee, it does not guarantee the best flavor. Moreover, this coffee tastes far more expensive than it looks. To taste its best flavor, you need to use more coffee beans than with other coffees; otherwise, the flavor falls somewhat short. So to bring out its flavor, you need to use 10% to 15% more coffee beans than with coffees that are lower in price.
Genuine Blue Mountain Coffee is made from the finest local green coffee beans, and this is precisely where the taster's pleasure lies. Its flavor is rich, balanced, and full of fruity and acidic notes, satisfying all kinds of needs. In addition, high-quality fresh Blue Mountain Coffee has a particularly lasting flavor, with an endless aftertaste, as drinkers would say.
The best 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 in elevation, the crème de la crème.
Flavor
The aroma is very rich, with a lasting fruity note.
Bean
The beans are relatively plump.
Roast Method
Medium Roast
Blue Mountain Coffee has a very low caffeine content, less than half that of other coffees, in line with modern health concepts.
Even if the same coffee tree species is planted in climatically similar places like Hawaii, Kenya, Papua New Guinea, or anywhere else, it cannot produce the flavor of Blue Mountain coffee beans.
Pure Jamaican Blue Mountain Coffee perfectly blends the unique acidity, bitterness, sweetness, and mellowness of coffee into a strongly alluring elegance that other coffees cannot match. Fans of Blue Mountain Coffee say: "It is the 'Beauty of Coffees' that combines all the virtues of good coffee in one." Jim, general manager of Peet's Coffee & Tea, famous in America for its coffee and tea, described Blue Mountain Coffee this way: "Its flavor is aromatic, smooth, and mellow; it feels as precious as a gem to me. It is precisely because Blue Mountain Coffee's flavor is moderate and perfect that it is generally drunk as black coffee." Its liquid is golden in sunlight and goes down very smoothly. As 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'll understand once you taste it.
SalesEdit
The annual harvest period for Jamaican Blue Mountain Coffee is from June to November. Hand-picking is generally used. After harvesting, the beans go through washing, depulping, fermentation, dehydration, sun-drying, hulling, and roasting before a single roasted Blue Mountain coffee bean is obtained. During green bean processing, dedicated personnel supervise quality at every step. For the extremely precious Blue Mountain Coffee, the Jamaican government also uses a distinctive packaging and transportation method. Unlike other coffees, which are packaged and shipped in cloth bags at 60 kg per bag, Blue Mountain Coffee is packaged and shipped in wooden barrels at 70 kg per barrel. Jamaica is also the last country still using traditional wooden barrel packaging for coffee transportation. Jamaican Blue Mountain coffee beans must obtain a quality certification certificate issued by the Jamaica Coffee Industry Board, which is also the only institution in Jamaica authorized to issue such certificates. Moreover, for each export batch, dedicated quality supervision experts are responsible for sampling, roasting, grinding, and brewing into coffee, and finally determining whether it meets the standards.
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Blue Mountain Coffee Bean Specialty Store
Due to its high price, Blue Mountain Coffee has a relatively fixed consumer base, with sales mainly concentrated in Japan, followed by some European and American countries. The coffee beans are plump in shape, slightly larger than ordinary beans. Its flavor is very subtle—acidity, aroma, mellowness, and sweetness are even and intense, with a slight bitterness, balanced mouthfeel, and excellent flavor, suitable for single-origin coffee. It uses a Medium Roast, which preserves the coffee's original flavor to the greatest extent and enhances its aftertaste.
As domestic coffee consumption trends improve, a large number of cafés have begun offering "Blue Mountain Coffee," often at prices only a fraction—one-seventh or one-tenth—of genuine Blue Mountain Coffee. In 2005, under the guidance of Taiwanese coffee merchants, many domestic media outlets began to focus on and report the authenticity issue of Blue Mountain Coffee. To date, genuine Blue Mountain Coffee remains beyond the reach of most domestic consumers due to its price and supply volume in the mainland market.
Blue Mountain Coffee's ability to maintain its premium status today is inseparable from local management policies. In 1932, Jamaica adopted policies encouraging coffee production to reduce the island's dependence on sugar exports. Unlike most coffee-producing countries, the local government did not pursue high yields by planting large quantities of high-output, lower-quality coffee. Instead, it prioritized quality, preferring to sacrifice yield to ensure quality. As a result, Jamaica is one of the countries with relatively low coffee production in the world. Brazil, the world's largest coffee exporter, produces 30 million bags annually, while Blue Mountain Coffee produces only about 40,000 bags per year.
Among "Blue Mountain-style" coffees on the market, rarely is there even a single genuine Blue Mountain coffee bean. There is a "Jamaica Blue Mountain Blend" coffee made from 30% Blue Mountain Coffee and 70% the best Jamaican High Mountain Coffee. [1] Both of these coffees attempt to imitate Blue Mountain Coffee but cannot achieve its perfection.
Blue Mountain Coffee receives a "cold reception" in the United States, which is related to American habits. Starting in the 1970s, flavored coffee gradually became popular. It is made by adding spices to coffee beans or adding creamer to brewed coffee, with hundreds of flavors available. Flavored coffees are mostly made from relatively inexpensive coffee beans. When Blue Mountain Coffee costs about $80 per pound, Maxwell House costs only $3 per pound.
BenefitsEdit
Refreshes the Mind
Caffeine is pungent, fragrant, and mellow in nature, easily passing through the blood-brain barrier to stimulate the central nervous system, promote brain activity, make the mind clearer with lively and agile responses, abundant thinking ability, and concentrated attention, improving work efficiency; it can stimulate the cerebral cortex, promoting improvement in mood, judgment, and memory.
Strengthens Muscles and Bones
Caffeine facilitates free muscle contraction, increases tendon strength, lowers the motor threshold, increases body sensitivity, and improves motor function.
Appetizing Staple
Caffeine stimulates the sympathetic nerves, stimulates the gastrointestinal secretion of gastric acid, promotes digestion, prevents bloating and gastroptosis, and promotes gastrointestinal hormones and peristaltic hormones, facilitating rapid bowel movements.
Reduces Fat and Resolves Stagnation
Caffeine can accelerate fat breakdown, increase the body's metabolic rate, increase calorie expenditure, and help with fat loss and weight control.
Opens Orifices and Removes Dampness
Caffeine can promote kidney function, excrete excess sodium ions from the body, increase urine output, improve bloating and edema, and help with weight loss and slimming.
Invigorates Blood and Resolves Stasis
The linoleic acid contained in coffee has hemolytic effects and prevents thrombus formation, enhances blood vessel contraction, promotes blood circulation, and relieves headaches caused by vasodilation, especially migraines. It also promotes venous return, moisturizes the skin, restores skin elasticity, and prevents cardiovascular disease.
Calms Wind and Stops Spasms
Coffee can increase HDL cholesterol, accelerate the metabolism of bad cholesterol, reduce coronary atherosclerosis, and lower the risk of stroke.
Joyful Complexion
A small amount of coffee makes people mentally stimulated, cheerful, able to set aside worries and depression, relieve stress, and relax body and mind.
Relieves Lung and Stops Asthma
Caffeine stimulates the sympathetic nerves and inhibits the parasympathetic nerves, preventing asthma attacks caused by parasympathetic nerve excitation.
Quality AssuranceEdit
Perhaps Jamaican Blue Mountain Coffee is the world's most famous coffee, but in reality, few people know its history or why its price is so high. In 1789, the first person to introduce coffee to the island of Jamaica was a Frenchman fleeing the French Revolution. The first coffee cultivated was intended to increase French local consumption and then for export, and during the first 100 years, the local industry was very small. However, in 1932, the Jamaican parliament passed legislation encouraging coffee cultivation to reduce the island's dependence on sugar exports. To ensure the quality of Blue Mountain Coffee, modifications were made to the "Jamaica Coffee Industry," standardizing processing procedures, improving coffee quality, and aligning marketing to save the fate of top-tier coffee. The Jamaica Industry Association took responsibility for the quality of Jamaican Blue Mountain Coffee. Additionally, the smaller coffees flourishing on the island also grew well, and ultimate authority was granted over Jamaica's coffee exports—all coffee must pass through the Jamaica Industry Association before it can be exported.
People may ask why Jamaican Blue Mountain Coffee is so special. The answer is everything about it. Genuine Blue Mountain Coffee is one of the coffees with the most superior growing conditions in the world; Jamaica's weather, geological structure, and terrain together provide a uniquely ideal setting. The designated Jamaican Blue Mountain Coffee can only be grown in the Blue Mountain region, in the eastern and slightly northern part of the island of Jamaica, near Kingston. The coffee grows on mountains up to 1,800 meters (nearly 6,000 feet), which is quite high for arabica coffee, and the mountains are extremely uneven, making the harvesting process very difficult (the coffee pickers are almost entirely women). The trees are mainly the arabica "Geisha High Bred" type. Seeds from these trees have been exported to other countries like Hawaii, Kenya, Papua New Guinea, and elsewhere, but nowhere have they been able to recreate the flavor found in Blue Mountain coffee beans.
On steep and high-altitude mountains, with careful cultivation and harvesting, all Jamaican Blue Mountain Coffee is milled, tasted, and distributed under the supervision of the Jamaica Industry Association. The coffee in the cup tastes very clean, and it is one of the sweetest coffees in the world. This flavor has been described by Jim Reynolds of Peet's Coffee & Tea: "The best example of Jamaican Blue Mountain Coffee is its aromatic, smooth richness"… "It feels to me like gemstone quality. It is as precious as a gem. It is complex, yet very mild; it is sweet, and 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 throughout the production process have made Jamaican Blue Mountain Coffee very famous.
Jamaica is one of the smaller coffee-producing regions in the world, harvesting about 40,000 bags per year—60 kg per burlap sack (most Jamaican Blue Mountain Coffee is actually shipped in 70 kg wooden barrel packaging; they are the last country still using this traditional packaging method, but their production is measured in 60 kg per sack because that is the international standard for measuring coffee production). Compare this to Brazil, the world's largest coffee exporter, which produces 30,000,000 bags of 60 kg per year.
Before 2008, the Japanese, having continuously invested enormous amounts throughout the entire Jamaican Blue Mountain Coffee industry chain and committed to purchasing 90% of its annual output, left only 10% of the quota for the rest of the world, creating a persistent supply shortage and driving prices ever higher.
The uniquely favorable growing conditions nurture the distinctive flavor of Blue Mountain Coffee and have elevated it to the ranks of "premium coffee." Any 100% pure Blue Mountain Coffee worldwide refers to coffee produced within a specific range of the Blue Mountains in eastern Jamaica. Every step during its cultivation and processing must undergo stringent quality management by the Jamaica Coffee Industry Board before it can be certified as "Pure Jamaican Blue Mountain Coffee."
The abundant rainfall in the Blue Mountain area, year-round fog and low temperatures with an average temperature of about 20°C, and fertile new volcanic soil—these special conditions constitute an excellent growing environment for Blue Mountain Coffee. Located at high altitudes of 2,200 to 6,000 feet, it develops a unique slight acidity that is not at all harsh or unpleasant. Seedlings are cultivated in nurseries for about 2 years, organic fertilizers are used throughout the growing period, and at harvest time, each bean is picked by hand, one by one. All processing, roasting, and packaging procedures must comply with the high standards set by the Jamaica Coffee Industry Board.
Typica, with its low yield and high quality, is the finest arabica variety. While most coffee-producing countries are only willing to grow other varieties with higher yields but lower quality, Jamaica prioritizes quality, preferring to sacrifice Blue Mountain Coffee's yield in exchange for the best possible quality.
100% pure Jamaican Blue Mountain Coffee, with its strongly alluring elegance, truly leaves other coffees far behind. Through the steps of grinding, brewing, and tasting, its flavor is brought to the ultimate expression, and the coffee aroma filling the air is simply intoxicating! Its caffeine content is very low, roughly less than half that of other coffee varieties, meeting modern health requirements.
100% pure Jamaican Blue Mountain Coffee perfectly and harmoniously blends its unique acidity, bitterness, sweetness, and mellowness, and with its rich, distinctive aroma, it is no wonder coffee lovers around the world are deeply captivated! Its high-altitude origin gives it a slight, high-quality acidity; its extremely faint bitterness is brief and does not linger in the mouth, turning into a slight sweetness as it goes down, and the mellow throat sensation leaves one wanting more.
In 1728, coffee was first introduced to Jamaica for cultivation. Due to Jamaica's suitable soil, climate, and sunlight conditions, the coffee quality was outstanding, and cultivation gradually expanded from St. Andrews to other regions.
In 1737, Jamaica's coffee production reached 83,000 pounds per year.
Over the next 40 years, numerous private estate owners emerged, and by 1800, Jamaica had 686 coffee-growing estates.
Due to the slave trade, labor costs rose sharply, and estate owners could not bear the cost burden. By 1850, the number of coffee-growing estates had dropped to 186.
By 1900, the Jamaican government established its first coffee quality standard, but the standard was resisted by many private estate owners and was ultimately not implemented.
Afterward, lacking quality standard constraints, the export quality of Blue Mountain Coffee became uneven, greatly damaging 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 regulate the Blue Mountain Coffee industry and formulated three regulatory recommendations for the industry: ① centralize the processing of Blue Mountain coffee beans, ② establish Blue Mountain Coffee quality standards, ③ establish the CIB, specifically responsible for organizing and managing the market and supervising exports.
In 1948, the world-renowned Jamaica Coffee Industry Board (CIB) was formally established, and the Jamaican government legislated the "Jamaica Blue Mountain Coffee Industry Management Act." The CIB's main responsibility was to enhance Blue Mountain Coffee quality through management and supervision and restore its global reputation. At this time, the definition of Blue Mountain Coffee was strictly stipulated in the legislation: ① four legal coffee estates, including Wallenford, were authorized to centrally process Blue Mountain coffee beans to ensure quality, ② grown in the Blue Mountain region at 3,000-5,000 feet, ③ Blue Mountain Coffee exports were graded: No.1, No.2, No.3, and Peaberry.
Starting in 1960, hurricanes struck Jamaica's Blue Mountain region, destroying most estates' facilities and coffee trees. Foreign capital, including from Japan, provided assistance and acquired shares in most estates and priority import rights. At this time, to protect the reputation of the national treasure Blue Mountain Coffee, the Jamaican government retained Wallenford Estate as state-owned and transferred some of CIB's regulatory functions to Wallenford. Wallenford Estate became synonymous with CIB, shouldering the mission of managing and reforming the coffee industry, with estate managers appointed by government departments.
Quality Control
① The Jamaica Coffee Industry Board LOGO, which registers and certifies all businesses across the entire Jamaican Blue Mountain Coffee production, sales, and roasting industry chain; ② The LOGO of China's only certified green bean agent; ③ The Jamaica Coffee Industry Board (CIB) officially registers the JAMAICA BLUE MOUNTAIN trademark, which is marked on all certified Jamaican Blue Mountain Coffee green bean and roasted bean products.
As Jamaican Blue Mountain Coffee's reputation globalized and its cultivation was introduced worldwide, many counterfeit Blue Mountain-flavored coffees appeared on the market, seriously damaging the outstanding reputation of genuine Blue Mountain Coffee. The Jamaican government strongly advocates that Blue Mountain Coffee be roasted and exported in original packaging from the country, rather than exported as green beans, to avoid the impact of counterfeit Blue Mountain-flavored coffees. The importance of this measure lies in enabling the Jamaica Coffee Industry Board to monitor every stage of Blue Mountain Coffee exports, ensuring the purity and high quality of Blue Mountain Coffee.
Quality Standards
In the Blue Mountains, the legally designated production area for Blue Mountain Coffee is above 2,200 feet, and Wallenford only selects Blue Mountain coffee cherries grown above 4,000 feet for processing. Moreover, Jamaica's four legally designated Blue Mountain Coffee processing factories—Wallenford, Mavis Bank, Silver Hill, and Moy Hall—account for 90% of Blue Mountain Coffee exports, and the Blue Mountain Coffee produced by Wallenford and Moy Hall is praised as "Superior Quality." On the Jamaica Coffee Industry Board's official website, the list of all confirmed Jamaican Blue Mountain Coffee producers, global Jamaican Blue Mountain Coffee sales agent certifiers, and related management information are all presented.
Wallenford Estate's extremely strict quality control is also reflected in product shelf life. Typically, single-origin roasted coffee has a shelf life of 12 months, but Wallenford enforces the most stringent 8-month product shelf life. Clearly, while sacrificing economic benefits, Wallenford has won high praise from coffee connoisseurs worldwide. In their evaluations of all Jamaican Blue Mountain estates, Wallenford performs best in quality management, consistency, recognition, and flavor.
Export Quotas
According to Jamaican CIB export statistics as of 2004, of the limited Blue Mountain No.1 quota, 85% was allocated to Japan, 5% to the United States, 5% to Europe, and 5% to other countries. However, in the global consumption distribution of genuine Blue Mountain No.1, according to International Coffee Organization (ICO) statistics, China actually accounts for 15% of Blue Mountain Coffee consumption, which astonished the world. The reason is that some of Japan's, Australia's, and Europe's Blue Mountain Coffee shares are exported to China through directly operated branches.
The above differences in export quotas and consumption distribution have greatly embarrassed the Jamaican government. The asymmetric Blue Mountain Coffee export quotas have left most of the profits with trading companies in Japan and other countries, and the Jamaican coffee industry has not benefited. The key turning point came in 2005, when Jamaica's Minister of Agriculture clearly announced that Blue Mountain Coffee should be roasted more in Jamaica, and that quota allocation should favor direct circulation from Jamaica to consuming countries.
The means by which the Jamaican government seeks to change export quotas comes from Wallenford Estate, which is directly controlled by the government. Obtaining a Wallenford Blue Mountain No.1 quota means that the Jamaica Coffee Industry Board (CIB) recognizes that country's or company's quota allocation.
In May 2010, with the support of the Hangzhou municipal government, the Hangzhou Coffee and Western Restaurant Industry Association signed a memorandum of cooperation on Blue Mountain Coffee green bean trade 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 formally inspect the Blue Mountain Coffee project, and on July 15 local Jamaican time, signed a letter of intent for cooperation as the sole general agent for Blue Mountain Coffee green beans in China, agreeing to provide China with at least 70 tons (1,000 barrels of 70 kg standard wooden barrels) of Jamaican Blue Mountain Coffee green beans annually during the cooperation period. On May 26, 2011, the first container of Blue Mountain Coffee green beans arrived at Ningbo Port, China. The Jamaican Blue Mountain green beans imported by the Hangzhou Coffee and Western Restaurant Industry Association covered six major CIB-certified brands including WALLENFORD, MAVIS BANK, GOLD CUP (AMBER), COFFEE TRADES, and RSW, with No.1, No.2, No.3, and Peaberry all available.
Special PreparationsEdit
Hot Drinks
Pour an entire packet of the premium product into a cup, add 180 C.C. of hot water, stir well, and enjoy!
Cold Drinks
First pour an entire packet of the product into a cup, add 180 C.C. of hot water. After it cools, place it in the refrigerator. After about four hours, the icy cold coffee or milk tea can refresh your soul and completely freeze away the summer heat!
Quality CoffeeEdit
Recommended amount: about 10-15g of Blue Mountain coffee grounds per cup, brewed into 6-8 oz of coffee.
Steps for brewing Blue Mountain Coffee using a siphon:
Step 1: Grind the beans, grind size: 4.5
Step 2: Hook the filter in place
Avoid any gap between the filter and the glass container, because a gap will not only let coffee grounds fall into the water below,
but also cause the container to leak air, affecting the 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 the coffee grounds 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 heat to low to lower the water temperature.
Step 6: When the water temperature drops to about 92-96 degrees, insert the upper pot.
The extraction process begins; the water in the lower pot will rush up into the upper pot and submerge the coffee grounds.
Step 7: After the water rises, stir in a cross pattern with a stirrer: 2 vertical strokes, 2 horizontal strokes.
Be careful that the stirrer does not touch the filter cloth at the bottom of the pot.
Step 8: After the first stir, wait 30 seconds, then stir 2-3 times in a clockwise spiral.
Be careful that the stirrer does not touch the filter cloth at the bottom of the pot.
Step 9: After stirring again, wait 30 seconds, then do the final spiral stir, a bit faster this time.
Be careful that the stirrer does not touch the filter cloth at the bottom of the pot.
Step 10: After the final stir, wait 30 seconds. While the fine white foam on the coffee surface has not yet broken,
remove the alcohol lamp, then wipe the surface of the lower pot with a wet 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 warmed coffee cup and it is ready to drink.
Key point: If the coffee grounds swell in the center into a small hill shape, the extraction has been successful.
How to Taste
Drinking coffee should be like savoring a fine wine—only by tasting carefully can you appreciate its essence. Using a siphon coffee maker brings out the unique charm of Blue Mountain Coffee. First smell the coffee's original aroma, then take a small sip to try the original flavor, then add an appropriate amount of sugar according to personal preference, and stir with a small spoon. While the coffee is swirling from stirring, slowly add milk, letting the oils float on top of the coffee. This not only keeps the coffee warm but also allows the heat of the coffee to evaporate the milk's fragrance.
Coffee should be drunk while hot, because its flavor and aroma diminish as it cools. Drinking coffee requires both the right temperature and the right amount. Generally, filling the cup about seven or eight tenths full is just right—this amount not only brings out the flavor but also makes drinking neat and easy. Following this tasting method, your Blue Mountain Coffee will seem even more delicious.
The deliciousness of coffee always coexists with warm intentions. Appreciating a good cup of coffee in the right way not only makes it easier to enjoy the coffee's deliciousness but also does not betray the brewer's efforts.
How to Brew
Blue Mountain Coffee
Blue Mountain Coffee is the finest of coffees, produced in Jamaica's Blue Mountains. This mountain got its name from the blue light reflected off the Caribbean's azure waters. This coffee possesses all the characteristics of a good coffee: not only is its flavor rich and mellow, but because its sweetness, acidity, and bitterness are perfectly balanced, it has no bitterness at all, only a moderate and perfect acidity. It is generally drunk as single-origin coffee.
Filter Bag Hot Coffee Brewing Method
You can prepare hot coffee for multiple servings in advance. When brewing, you must also pay attention to coffee ground coarseness, water temperature, water amount, and brewing method. It is best to use a gooseneck kettle for better results. Also, after the coffee liquid has finished dripping, it must be reheated to 80-90°C to achieve the best drinking flavor.
Materials and Equipment: Coffee grounds, small brewing bag (filter bag), small brewing stand, kettle, coffee spoon, gooseneck kettle.
Method: Pour coffee grounds into the brewing bag, first tap the bottom to distribute the grounds evenly, then make a small indentation in the center on top. Pour 90°C hot water in a circular motion over the coffee grounds, then pour 95°C hot water in a small circular motion, and finally pour 85°C hot water aimed at the very center, slowly raising the kettle from low to high as you pour. Done.
Drip Cup Hot Coffee Brewing Method
Using a lightweight and simple brewing device, high-quality filter paper (must fold the edges first), and a gooseneck kettle, controlling water temperature, water amount, and coffee grounds, you can brew aromatic and delicious coffee. It is very suitable for home or office use—convenient and quick—and is a very popular coffee brewing method today.
Materials and Equipment: Gooseneck kettle, coffee grounds, filter paper, drip cup, coffee pot (teapot), coffee spoon.
Method: Fold the edges of the filter paper on both sides so it fits snugly in the drip cup. Place the coffee grounds in the filter paper and make a small indentation in the center. First, slowly pour 90°C hot water in a small stream in a circular motion over the coffee grounds to moisten and bloom them. Then continue pouring 95°C hot water slowly in a circular motion. Finally, pour 85°C hot water aimed at the center, slowly raising the kettle as you pour.
Steam Pressure Italian Hot Coffee Brewing Method
Using the principle of high-pressure steam, boiled hot water passes through a conduit through the coffee grounds (fine grind), from bottom to top or top to bottom, brewing rich, mellow, and bitter Italian coffee. This method was introduced from Italy and is a very popular brewing method today. It is suitable for those who prefer strong flavors. You must pay attention to the blending quality of the coffee beans, grind the coffee finely, and control the brewing time and water amount.
Materials and Equipment: Italian coffee grounds, Italian coffee maker (moka pot), pot stand, alcohol lamp (or gas stove), filter paper, upper pressure lid, coffee spoon.
Method: First pour hot water into the water chamber at the base of the coffee maker. Then place the coffee chamber into the base pot, add finely ground Italian coffee grounds, place a layer of filter paper on top of the coffee grounds so they don't rise up, place the upper pressure lid, and press the coffee grounds firmly. Screw the upper pot body tightly onto the lower part. Turn on high heat and cook until steam emerges from the upper pot body and coffee liquid flows into the pot body. At this point, turn off the heat and pour the coffee into a cup.
Siphon (Vacuum) Brewing Method
It consists of two spherical glass containers arranged one above the other, widely used in homes, hotels, and coffee shops. The greatest charm is enjoying the coffee while watching the brewing process.
Medium to dark roast; fine to medium grind; suitable for single-origin coffee and blended coffee. Characteristics: aromatic and delicious, but the acidity is somewhat strong. Generally speaking, the siphon method is more suitable for single-origin coffee.
Method: (Two servings) Pour 240 c.c. of boiling water into the spherical flask and wipe away any water droplets on the outside, then heat with an alcohol lamp. Attach a cloth filter to the bottom of the funnel-shaped extraction cup, pull the spring to the front end of the siphon tube to secure it, and place 20 grams of coffee grounds (adjust according to personal taste) into the extraction cup. After the water in the bottom has come to a full boil, insert the extraction cup into the flask and secure it. When the water rises to the extraction cup, stir the coffee grounds evenly with a bamboo ladle to fully release the coffee's components. Be careful to avoid over-stirring, which can cause cloudiness. After about 20 to 30 seconds, turn off the heat. The coffee liquid will filter through the cloth and flow into the flask. After the coffee in the extraction cup has flowed down, it can be removed. Gently shake the flask to even out the coffee liquid. Around 87°C is the ideal drinking temperature. Pour into a warmed coffee cup and enjoy.
Notes:
Avoid re-brewing coffee repeatedly, as the second and subsequent brews will only yield brownish water with a burnt, smoky taste rather than coffee.
When the flask is at high temperature, avoid contact with cold water to prevent cracking. Also, never ignite and heat when there is no water or coffee in the flask to prevent cracking.
After use, the filter cloth must be thoroughly washed and stored in water or in the refrigerator to prevent it from drying out and developing an oily, stale odor.
Because the flask opening is very small, the key to cleaning is to rinse immediately after use with lukewarm water or lemon water to completely wash away the coffee oils, then place in a cool, shaded area to air dry.
Boiling Method
This involves adding water and coarse coffee grounds to a pot, boiling, filtering, and drinking. Turkish coffee is a representative example (using dark fine grind). It is the oldest and most primitive method in history.
Method: Five servings
First, heat 650 c.c. of water in a pot or kettle. After boiling, add 40 grams of coffee grounds (light coarse grind). Stir with a bamboo ladle for about 20 seconds, then let sit for 2 minutes. Just before the foam in the pot disappears, turn off the heat immediately. Be careful to avoid over-stirring, which can cause cloudiness. After turning off the heat, the coffee liquid must be filtered through a filter bag, then placed on the stove and heated to 88°C, then immediately poured into a cup to drink.
Notes:
Whether boiling with dark fine grind or light coarse grind coffee grounds, attention must be paid to timing control. Otherwise, excessive extraction will produce bitterness, astringency, and a muddy odor, ruining the coffee's flavor.
Electric Coffee Brewing Method
Convenient and fully automatic, coffee brewed by an electric coffee maker has a lighter flavor, suitable for drinking from a large cup.
Method: Five servings
Pour 600 c.c. of water into the coffee maker's water tank. Place a layer of filter paper in the filter basket and evenly sprinkle in 50 grams of coffee grounds. Attach the coffee pot, turn on the power. When the water heats to 92-93°C, it will flow down through the conduit in the automatic coffee maker and drip through the filter as coffee.
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Last Updated: 2016-04-07
Created by: Wyoming
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5.1 Blue Mountain Coffee
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6 Unique Flavor
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9 Quality Assurance
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10 Special Preparations
10.1 Hot Drinks
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11 Quality Coffee
11.1 How to Taste
11.2 How to Brew
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