Jamaica Coffee Beans

Coffee production in Jamaica began in 1728, when the governor, Sir Nicholas Lawes, received a coffee plant as a gift from Martinique’s governor. He introduced the crop in the province of St. Andrews, in the heart of the Blue Mountains, which remains one of the major coffee cultivation areas to this day.

One of the peculiarities of Jamaican coffee is that it is exported almost exclusively in barrels – mostly to Japan, the main importer of Jamaican coffee. A very strict marketing policy defines export quotas to other countries, driving prices up extraordinarily.

Jamaican Blue Mountain coffee is characterised by big, bluish-green beans, not smaller in size than sieve 18. This variety is world-renowned for its full body, medium-high level of acidity, and a sweetish tendency. It’s a complex and expensive blend recommended for retail sale, small roasters, or prestigious coffee shops, frequented by demanding clientele that spare no expense.

It’s recommended to try this special coffee at least once in your life, so you can tell everyone that you have drunk a truly extraordinary coffee.