Facts About Jamaican Blue Mountain

Facts About Jamaican Blue Mountain

Jamaican Blue Mountain is not the usual coffee that is commonly seen in the market. It is rare, scarce and without surprise, expensive too. It is the dream of many coffee lovers to have a sip of it. Many coffee lovers consider Jamaican Blue Mountain as one of the best coffee in the world.

Jamaican Blue Mountain is grown on the Blue Mountains of Jamaica Country, at the Carribean. It has the longest mountain range in Jamaica and the highest point of 2256m, thus not the easiest place to work coffee crops. The temperature of the bottom of the mountain can be as high as 27°C and 5°C at the top. The coffee plant grows in volcanic soil which adds a fantastic flavour in the crop. However, the unique growing condition causes the coffee crop to take ten times longer to harvest

As compared to other coffee beans with ten times more harvest,  Jamaica Blue Mountain has a limited supply of approximately 4-5 million pounds a year. Japan imports about 80% of the Jamaica Blue Mountain coffees and the remaining are distributed to the rest of the world.

Despite that, Jamaican Blue Mountain goes through a rigorous quality control process to remove any defects and maintain its quality. The quality control process includes sorting, grading and cupping (or tasting). Once the beans are processed, they are graded manually according to size and hand-examined for defects by locals. 

Next, the Jamaica Coffee Industry Board must carry out a blind test to taste and approve the coffee beans processed by each estate before permitted for export. The board also sets strict guidelines on how beans are grown, harvested, processed and roasted. The authentic Jamaican Blue Mountain Coffee carries a certificate awarded by the Jamaica Coffee Industry Board, which is globally protected by the Coffee Industry Regulation Act. Some of the most renowned old Jamaica Blue Mountain estates include Mavis Bank, Wallenford, Old Tavern, Moy Hall, and Silver Hill.

In general, Jamaican Blue Mountain has a complex taste with hints of chocolate. It is rich, silky smooth and well-balanced with virtually no bitterness. The coffee beans produce a clean taste with a mild pleasant sweetness.


Jamaican Blue Mountain Coffee Imported by Mister Coffee

Mister Coffee imports this incredible coffee beans from two of the renowned coffee growing region farms named as Clydesdale & Blue Baron estate.



Clydesdale is located at St. Andrew’s parish, very centre of the Jamaican Blue Mountain Coffee area, so we can say it is located in “the Heart of the Blue Mountains.”


It was founded in the late 1700s by Dr. Colin McClarty, a British national who came to Jamaica for  a short visit as an initial planned but fell in love with the country he decided to stay in. Clydesdale was one of the first estates to plant coffee commercially in Jamaica. Dr. McClarty’s realizing the excellent quality coffee produced in this area, other farmers ventured into Jamaican Blue Mountain Coffee production in Clydesdale Estate’s vicinity. It is from these beginnings that the Clydesdale coffee region evolved.

Jamaican Blue Mountain Coffee Clydesdale Estate was first exported in the late 1700s and, because of the exceptional quality of the beans, has remained an important coffee growing region since.


Blue Baron

Blue Baron is located at the region of Buff Bay, Jamaica. It is bordered by meandering rivers of crystal clear waters, and perched on an incline between 2000 – 3000 feet above sea level, stands the beautiful Blue Baron Estate. The farm size is a spread of 138 acres of ideal Blue Mountain land. Blue Baron Estate produced an excellent quality Blue Mountain coffee due to the unique combination of its enriched soils and superb climate. It is owned by the Minott family of Mandeville, Jamaica – a family who are professionals in the growing and processing of coffee with an established business of over 70 years.


The Blue Mountains’ lingering clouds provide a natural buffer for the luscious, green coffee trees, offering shade from the sun’s unrelenting rays; the low ambient temperature and relative humidity induced by the cloud cover, contributes to the slow maturation of the coffee bean, enhancing the unique fineness of its quality.

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