JAMAJKA BLUE MOUNTAIN - freshly roasted

It is often said that the Jamaican Blue Mountain coffee is the best of the best and most prestigious of the prestigious coffee world. It is also one of the most expensive coffees in the world.
Blue Mountain is cultivated in one special place in the world, in the area of less than 7 thousand. hectares in the high mountain range of Jamaica, called Blue Mountain, the Blue Mountains. From its origin Jamaica Blue Mountain naturally takes its magical name. The fact that no other place on earth does not meet the conditions to breed this species makes it a unique and desired object of coffee lovers all over the world.

Jamaica Blue Mountain comes from the highest cultivars in the damp, misty and cool microclimates of the Blue Mountains (the highest mountain peak is the Blue Mountain Peak, 2256 m high), known for its unusually fertile lands, clean air and high rainfall throughout the year. The unique climate makes the Jamaica Blue Mountain brewing mild, with a slight hint of fruit and balanced sweetness. The coffee is grown on terraces on mountain slopes. Jamaican growers use a mixed farming type, so Blue Mountain matures here with bananas and avocados.

Contrary to all other species and varieties of coffee, Blue Mountain coffee is transported in wooden barrels weighing 70 kg, 30 kg, 15 kg. All the barrels are labeled with the brand name of the factory that produced the coffee. Each barrel of pure Jamaican coffee intended for export is also certified by the Jamaican Coffee Industry Council and a stamp confirming the authenticity of the contents.
Arabica Jamaica Blue Mountain coffee can be brewed in any way: in Turkish, in the pressurized and overflowing machine, in the coffee machine.
The first coffee tree was brought to Jamaica by Sir Nicholas Lawes in 1728. After many years of experimenting, we discovered areas where coffee cultures are of the highest quality. Its average annual production is only about 900 tons. This represents 0.1% of the annual production of Colombia (in other words, these are three hours of Colombian production). Eighty percent of coffee is exported to Japan. Jamaican coffee is processed by the wet method, ie the grain deprives the shell of water. This is one of the few selected coffee by hand. Its quality is strictly monitored by the Kingston Industry Coffee Board.