Jamaica Blue Mountain

CUP OF EXCELLENCE

Notes: Balanced cup with awakening aromas, brightness tangled with berry notes. 

Variety: Arabica Typica

Processing Method: Washed

Altitude: 1700 - 2300 m.

Roasting Profile: 

Suitable for: 

In the majestic Blue Mountains of Jamaica grows the world’s finest coffee. At elevations higher than 2,000 feet above sea level, the rich soil and continuous rainfall combine to create conditions perfect for cultivating the world’s most distinguished brew, Wallenford® Jamaica Blue Mountain® Coffee.

Famous for its rarity, perfect flavour, intense aroma and balanced taste, this unique coffee soothes the spirit and satisfies the soul.

Matthew Wallen, a Captain in the British Navy, sailed into Jamaica in 1746 and, soon after, pursued his greater passion as a Botanist. Dedicated to his craft, he recorded over 400 varieties of ferns and grew coffee in the Blue Mountains. In this area, the home of Wallenford® Farm, dedicated farmers have cultivated Jamaica Blue Mountain Coffee for over 250 years.

The agronomy stage of coffee production involves the farming, nurturing and reaping of the coffee cherries. Our farmers are experienced, highly trained and equipped with the proper tools and techniques needed for producing the best cherries for processing. Our plants are grown under the natural conditions of the Blue Mountains and High Mountains which provide excellent cloud cover and rainfall. When harvesting, our pickers are diligent in selecting only the ripest cherries for processing.

Upon receipt of the coffee cherries from our farms and local farmers, the coffee processing begins at the Pulpery. At this stage, the pulp (outer skin of cherries) is mechanically removed from the beans. After pulping, the beans are washed to remove the mucilage (a slippery sap that surrounds the beans) and are immediately transported to our Finishing Plant for further processing.

At the Finishing Plant the wet parchment (washed beans) are sun dried on concrete slabs for three to five days to reduce the moisture content to below 45%, thereafter they are transferred to rotary dryers for further drying. After the beans are dried to our acceptable standards they are placed in silos for resting over a period of eight to ten weeks for perfect aging.

The next stage in the processing is the hulling or polishing where the husk is removed from the beans. Thereafter, the beans are graded according to size and density and are categorized as number ones, twos, threes and peaberries (a single bean from a cherry). The beans are then sorted by machines to remove defected beans and contrasting colours. Further sorting is done, manually, by our hand pickers to remove any defects which were not removed from electrical sorting. The beans are then packaged in 60kg burlap bags for storage.

Manual Brewing Instructions