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Raw materials/Variety/Race
The Blue Mountain® Coffee is obtained from the exclusive cultivation of the coffee plant from the Arabica species, a bush from the Rubiaceae family.
Method of working/Cultivation/Breeding
the care and production of Blue Mountain® Coffee are made by expert artisans, selecting only the most red and light berries, doing the coffee winding and the washing directly on the top of the Blue Mountains. The external red and soft skin of the fruits has to be peeled within 24 hours at most from the harvest. Then follows the transportation of the humid seeds that will be left to dry in the sun and will be carefully placed in wooden silos or jute bags for a period of time not inferior to eight weeks. The coffee grains are peeled, washed, measured by dimension and separated by hand by expert women that will select only the best seeds, which, once packed in special poplar barrels, especially made for exporting, will become the superb Blue Mountain® Coffee. The long maturation process produces more seeds of larger dimensions, but above all, with a greater complexity and concentration of flavors. Furthermore, after the winding and the washing, the coffee is left to rest for six weeks, a very unusual element in the preparation process of the coffee, that is instrumental to rendering its aroma unique. The coffee production and distribution are protected and regulated by the Jamaican government to ensure that every coffee grain and every cup are of the highest quality.
Aspect and Taste
The Blue Mountain® Coffee embeds an exceptional equilibrium between taste and intense exotic flavor, through which stand out a varied range of spiced tastes that remind of herb notes and chocolate.
Production Zone
The production area of the Blue Mountain® Coffee is located on the promontories of the same name of Jamaica.
History
The expansion of the coffee plant arrived on the Jamaican island when, in 1723, the king Louis XV of France sent three plants to the French colony of Martinique. According to tradition, only one of these survived and it originated the diffusion of coffee in the western hemisphere. In 1728, the governor sir Nicholas Lawes introduced the coffee in Jamaica from Hispaniola, currently Haiti. The propitious natural circumstances, the soil rich in nitrogen, potassium, and phosphorus allowed a quick expansion of a high quality plantation. At the beginning of the 19th century, less than ten years afterwards, more than 600 coffee plantations could be counted in Jamaica.
Gastronomy
The Blue Mountain Coffee has to be stored in a preferably vacuum-packed container, away from any food or intense odors. The conservation of the product in the refrigerator is ideal for the correct preservation of its aroma. This coffee is perfect if tasted simply, prepared with the Moka, or drank in blends, a way to enjoy both the odors and its magnificent aroma and the maximum exaltation of the body and the force, a characteristic that rarely accompanies the Arabica coffees. In its preparation, the coffee will assume a more aromatic taste if the coffeepot is well cleaned, although highly unadvisable is the use of detergents or other soaps to clean the coffeepot, while it is appropriate to wash it with care using water exclusively.
Marketing
The product is sold as Blue Mountain® Coffee, if cultivated at an altitude between 1.000 and 2.000 meters above sea level, while it is sold as High Mountain Coffee if obtained from plants cultivated between 500 and 1.000 meters of altitude and as Low Mountain or Supreme Coffee if harvested below 500 meters.
Distinctive features
The microclimate of the Blue Mountains, characterized by intense cloudiness, chilly temperatures and little annual precipitations, together with the special soil of volcanic origin, filled with nutrients and flora, offer ideal conditions for the slow maturation of the coffee berries. This slow maturation process confers more flavor to the coffee grain, rendering unique the quality of Blue Mountain® Coffee.