Some people have asked us why our coffee is so special. |
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Perhaps it is because of the high altitudes, the excellent drainage and rainfall, and the rich volcanic soil in which the coffee bushes grow. Perhaps it is because they grow in the warmth of the Caribbean, shaded from the sun by gentle cloud cover and the surrounding lush vegetation, bathed by mists rising from the Caribbean Sea. |
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Perhaps it is because they are so happy that they stay on the bush for 3-4 months longer than other coffee cherries
Perhaps it is because they are tended by farmers who carefully check their progress as they grow and hand pick them only when they are ready. |
| Perhaps it is because the beans are floated in water to sort out any cherries which are not acceptable. Perhaps it is because, after the flesh of the cherries has been removed, they are spread out to sunbathe in the Caribbean Sun, polished and then bagged and stored for up to 10 weeks to allow the flavour of the beans to develop. |
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Perhaps it is because the beans are hand sorted by experts before and after the roasting process to ensure that your coffee beans are as near perfect as possible. |
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Perhaps because your coffee is roasted to order by an expert master roaster and then cup tasted by the Coffee Industry Board of Jamaica, whose tasting ritual is similar to that used to determine a fine wine. |
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Perhaps it is because our coffee is then packed into one way valve bags which vacuum pack themselves as the coffee gives off nitrogen after roasting which displaces the harmful effects of oxygen which causes the beans to deteriorate. This means that when you open a pack of our Jamaica Blue Mountain Coffee it has that just roasted freshness which you deserve. |
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We think that it is the combination of all of these factors which makes our Blue Mountain Coffee not just a drink, but a taste sensation.
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"The Creoles... point, day after day, to examples of old men and women of fourscore, and over, who attest to the powerful aid they have received through life from a good, fragrant cup of coffee in the early morning."
- The Picayune Creole Cook Book (1901)
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