Jamaican Blue Mountain Coffee

Jamaican Blue Mountain Coffee is a classification of coffee grown in the Blue Mountains of Jamaica. The best lots of Blue Mountain coffee are noted for their mild flavor and lack of bitterness. Over the past few decades, this coffee has developed a reputation that has made it one of the most expensive and sought-after coffees in the world. Over 80% of all Jamaican Blue Mountain Coffee is exported to Japan.

History

The coffee industry of Jamaica was introduced in 1728. New seedlings were brought from the island of Martinique to Jamaica by Sir Nicholas Lawes, then governor of the island. The commodity was first planted in the parish of Saint Andrew before spreading to other hillside territories such as Portland, Saint Thomas, Saint Mary, and Saint Catherine where it flourished.

Production

The Blue Mountains are generally located between Kingston to the south and Port Antonio to the north. Rising to 2,256 meters (7,402 ft), they are some of the highest mountains in the Caribbean. The climate of the region is cool and misty with high rainfall. The soil is rich, with excellent drainage. This combination of climate and soil is considered ideal for coffee.

Quality and Certification

The Coffee Industry Board of Jamaica (CIB) is the regulatory body in charge of monitoring the quality of coffee exported from Jamaica. The CIB certifies that coffee as Blue Mountain coffee under specific conditions. This includes monitoring the coffee through cultivation, harvest, preparation, and even the final packaging.

Market

Jamaican Blue Mountain Coffee is a globally protected certification mark, meaning only coffee certified by the Coffee Industry Board of Jamaica can be labeled as such. It comes from a recognized growing region in the Blue Mountain region of Jamaica, and its cultivation is monitored by the Coffee Industry Board of Jamaica.

See also

• Coffee production in Jamaica
• Economy of Jamaica
• Geography of Jamaica

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