Jamaican Coffee Coffee was introduced by Governor of Jamaica Sir Nicholas Lawesa in 1728. He brought eight coffee seedlings from Martinique Island, and planted first coffee in Temple Hall, St. Andrew, where gifted as dowry by his fiacee. The coffee cultivation expanded rapidly in the island. However, the name of "Blue Mountain" had not been established yet at that time.
The Reason of the finest cup of Blue Mountain Coffee
Blue Mountain Coffee is produced only at the Blue Mountain Range located in the eastern part of the island. The cultivation condition is very severe, and it causes small amount of production. However, the cultivation environment is suitable for growing high-quality coffee. A combination of rich volcanic soil. mist and climate makes blended the fruit which is a TYPICA variety can be taken from the coffee tree which accounts for 90% or more, is a large drop, and only full riped beans are hand picked. In addition, the natural sweetness produced from fertile land of Blue Mountain Range has made the taste of coffee the world highest class. The soil peculiar on the Blue Mountain Range, climate and nature blend the taste sufficient balance, and that is why it is known as the highest-class blend which nature made.
Rich Volcano Soil: Sixty Five millions year ago, the submarine volcano eruptd. The Blue Mountain upheaved, and the island of Jamaica was formed. The fertile soil of the present Blue Mountain range was made by the climate of volcanic rock, containing many qualities of organic in a long history. and it produce high quality coffee. The peculiar sweetness of soil is iherited coffee cherries.
Moderate rainfalls; The annual average precipaitation is between 1500 - 1800mm. It is the optimal rainfall for coffee cultivation.
Blue Mountain Mist: The Blue Mountain was given the name by a British Navy who arrived in the Kingston harbour and saw the mountain shone in blue by the fog. the famous fog which covers Blue Mountain even in the daytime makes the coffee tree and the cherry wet, and thus always gives them a moderate humidity. moreover, this fog serves as good conditions for cultivation without pouring mature, and it is one of the condition which make high-quality coffee beans.-
Temperature different:
The temperature difference in the day of the Blue Mountain range is large compared with other places of production. It is about 6 ~ 7 ℃ on an average and grows to10℃ in a winter season. It is an indispensable factor to produce good quality of coffee. A fruit swells with warmth in the daytime, and a fruit becomes tight with coldness in the night. This repetition makes the large tight beans. Moreover, it takes more time from bearing to full ripeness because of the low temperature, which is also the factor to produce high quality coffees.
Hand work：
Although the summit of the mountain altitude is 2,256m, the breadth of a mountain range is about 60km which is only half of the general breadth (120km), and, therefore, the inclination in a mountain range is very steep. Especially in the altitude of 900m or more which can produce good quality of coffee, the inclination is more severe and plantation work reaches to an extreme difficulty. It does not allow machine work, so that all processes are done by manual. The harvests are also done by manual, called "hand pick", under a harvest administrator's instruction. Therefore, only full ripe coffee cherries are harvested and carried to the factory.
Removal of unacceptable cherries：
The harvested fully ripe cherries are carried in the factory for process. At the factory, cherries are put in the water pool. Only the cherries, which sank to the bottom of the pool, are collected, and the cherries, which floated on the surface are rejected as defective beans. The quality is thorough in this stage
Hand picking：
Defect beans are removed by hand pick before packing into the barrels. This is a one of reason with few defect beans.
Quality assurance at Coffee Industry board:
The coffee green beans that complete the shipment preparation are taken to the Coffee Industry Board which is a government jurisdiction organization for last quality and standard grade inspection. Then, only the beans which passed quality inspection are classified to suitable grade, and loaded. Thus, the strict quality controls are repeated on the process; production -> harvest -> process -> loading, it maintain the highest-class quality and export high grade coffee to global market.
Blue Mountain Coffee Farm
Coffee Cheries delivered from farm
Blue Mountain Coffee standard by Coffee Industry Board （December 2006)
