Jamaica Blue Mountain Coffee
Jamaica Blue Mountain Coffee
100% Arabica
From Jamaica, where one of the finest quality Arabicas in the world is grown.
Considered the champagne of coffees.
It is grown in the Blue Mountains and protected in wooden barrels.
Precious coffee with an enveloping taste with unique fragrances typical of coffee from the Blue Mountain, a region of Jamaica where the finest quality Arabica in the world is grown at an altitude of over 1500 meters. p>
Here the coffee plants thrive in the fertile volcanic soil rich in nitrogen and phosphorus.
The Jamaica Blue Mountain is a harmonious coffee with an aftertaste of tropical aromas from almond vanilla, from cocoa to a pleasant tobacco scent.
To underline its exclusivity, this coffee is packaged and transported inside special white oak wooden barrels, just like the precious Caribbean rums , to keep all the features intact.
JAMAICA BLUE MOUNTAIN TRUMPET TREE COFFEE FACTORY
HISTORY OF COFFEE IN JAMAICA
The origin of Jamaican Blue Mountain coffee dates back to 1723, when King Louis XV of France sent three coffee plants to Martinique, a is a fertile island 1900 kilometers southwest of Jamaica. Five years later, in 1728, the governor of Martinique received one of the coffee trees as a gift from the governor of Jamaica, Sir Nicholas Lawes. This Arabica coffee plant was cultivated for over nine years and the plantation was born.
TRUMPET TREE COFFEE FACTORY
The Trumpet Tree Coffee Factory was founded by Mr. Arthur Mc Gowan.
The plantation of about 85 hectares stands on Constitution Hill, in the city of St. Andrew, and is the home of the “Riddim Blue”, i.e. 100% Jamaica Blue Mountain.
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Nestled on the ridge that joins Dallas Mountain with Darby Peak on the world-renowned Jamaica Blue Mountain, approximately 4,000 feet above sea level, the highest quality arabica beans are grown and processed with diligent care.
The coffees produced here have an exceptional and unique taste that cannot be compared with any other coffee.
Specialty Coffee charming with unique aromas of milk chocolate, yellow fruits, hazelnut, marzipan, almond, vanilla, jasmine.
Notes of white flowers, vanilla, ci Chocolate with milk, hazelnuts and yellow fruits.
Long and surprising aftertaste.
JAMAICA BLUE MOUNTAIN COFFEE WALLENFORD ESTATE
The Wallenford Coffee farm processes its products under the strictest conditions and highest standards worldwide. The selection of the right seedlings, the removal of mucilage from the beans, the drying and manual harvesting have all been managed by farmers and qualified personnel to produce a consistent and tasty coffee every time.
The agronomic phase of coffee production involves growing and harvesting coffee cherries. Wallenford farmers are experienced, highly trained and equipped with the proper tools and techniques needed to produce the best cherries for processing. The plants are grown in the natural conditions of the Blue Mountains and High Mountains which provide excellent cloud cover and rainfall. During the harvest, pickers are diligent in selecting only the ripest cherries for processing
The Blue Mountains in Jamaica are located at elevations greater than 2,000 feet above sea level. The rich, fertile soil and continuous rainfall combine to create the perfect conditions for growing the best coffee beans in the world.
Jamaica Blue Mountain Wallenford Coffee has an intense flavor , a good balance of aromas ranging from fruit to cocoa, almonds, vanilla and more with a slight acidity. Famous for its perfection of flavour, intense aroma and balanced taste, many consider it the best coffee in the world. This coffee is dried on concrete slabs in Jamaica’s famous Blue Mountains.
JAMAICA BLUE MOUNTAIN COFFEE CLYDESDALE ESTATE
Clydesdale Estate was founded in 1700 by a British man who, in love with the Blue Mountain region, decided to move permanently to Jamaica. Among the various estates, Clydesdale was one of the oldest to produce coffee, as early as the eighteenth century. The beans of this production, of exceptional quality and homogeneity, were greatly appreciated by European consumers, and since then the great fame of this region in the world began. The splendid house that stands on the property, as well as the ancient mills and the tools used to grow coffee, have become part of a national heritage recognized by the Jamaican Government, and are still today, after more than 200 years, although not more in use, in perfect condition.
The cultivated variety is the Typica, characterized by a medium-low yield with extraordinary aromatic hints in the cup. The common processing is that of washed, the coffee is harvested manually, on a steep hilly terrain.
The aromatic notes are those typical of the area with a distinguishable sweetness of vanilla, the refined cocoa, the enveloping melted butter and a toasted aftertaste of tobacco and dried fruit.
JAMAICA BLUE MOUNTAIN COFFEE BLUE BARON ESTATE
Nestled in a gorge of tropical splendor, bordered by meandering rivers of crystal clear waters and perched on a slope between 2,000 and 3,000 meters above sea level, is the splendid Blue Baron Estate, an area of 138 acres of land Ideal Blue Mountain.
This property, which is part of the larger Cedarhurst grounds located high in Portland’s Buff Bay valley, has been producing premium quality Blue Mountain coffee for decades thanks to the unique combination of enriched and superb climate.
Blue Baron Estate is owned by the Minott family of Mandeville, Jamaica, a family of professional coffee growers and processors with an established business for over 70 years. Shaded by pristine rows and interspersed with clumps of natural tropical forest, 67 acres of the world’s finest coffee are planted.
The lingering clouds of the Blue Mountains provide a natural buffer for the lush green coffee trees. coffee, offering shade from the relentless rays of the sun; the low ambient temperature and relative humidity induced by the cloud cover contribute to the slow maturation of the coffee bean, enhancing the unique finesse of its quality.
The ripe cherries are carefully removed by teams of qualified pickers, and each tree is revisited up to twenty times during the harvest period. The harvested cherries are pressed and fermented with natural spring water to further ensure quality. The beans are then dried on trays, aged, hulled, sorted and then thoroughly inspected for quality before being packed in traditional wooden barrels for export.
Features: Hints of jasmine, notes of yellow fruits, vanilla, milk chocolate, caramel and hazelnuts.
