Jamaica Blue Mountain is one of the most prized and sought-after coffees in the world. It is produced in limited quantities and grown on the slopes of the so-called Blue Mountains of the island of Jamaica. These mountains are nicknamed “blue” due to the evocative bluish hue they take on at sunset. They rise up to 2,500 metres above sea level, but only the coffee cultivated at an altitude between 1,000 and 2,000 metres is considered true Blue Mountain quality.
The history of coffee in Jamaica began in 1723, when King Louis XV of France had three coffee plants planted in this distant land. Of the three plants, only one survived, and it was gifted to the Jamaican governor, Nicholas Lawes. It quickly became clear that the island’s soil was extremely fertile and well-suited for coffee cultivation. Just a century later, the island already boasted a significant number of plantations, reaching around 600 units.
The ripening process of this coffee is remarkably slow. In fact, it can take up to 10 months, whereas in other regions it usually takes just 5 to 6 months. Moreover, after pulping and washing, the coffee is left to rest for an unusually long period—about six weeks. Without a doubt, this is a very distinctive type of coffee.
The aromatic sensations of Blue Mountain are enhanced primarily by the altitude, the particularly nutrient-rich volcanic soil, and special processing methods. The coffee reveals notes of vanilla, cocoa, almond, and melted butter, almost entirely abandoning bitterness in favour of delicacy.