Jamaican Blue Mountain Coffee | Typica Variety • JACRA Certification
A molecular structure of high cellular density: beans classified “Grade 1”, characterized by an absence of physical defects and even granulometry.
Location and Growing Variables
Biotope
Grown exclusively in the demarcated Blue Mountains zone, between 900 and 1,700 meters of altitude. The volcanic soil, combined with near-permanent cloud cover and abundant rainfall, slows the plant's metabolism. This prolonged ripening cycle (up to 10 months) encourages a dense accumulation of aromatic precursors within the bean.
Harvest
Selective hand harvesting carried out on steeply sloping terrain. Only beans meeting the strict dimensional criteria of “Grade 1” (screen 17/18) are retained after hulling, guaranteeing even roasting.
Technical Data and Processing
Wet-processed (washed coffee) with rigorous management of fermentation to remove the mucilage without altering the bean's internal pH. This treatment preserves the clarity of the enzymatic profile.
The coffee is exported in aspen-wood barrels, a neutral material that regulates residual humidity and prevents the absorption of external odors in transit, unlike standard jute sacks.
Each lot undergoes sensory assessment by the Jamaica Agricultural Commodities Regulatory Authority (JACRA) before export, validating its chemical profile and the absence of astringency.
Organoleptic Characteristics
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MouthfeelA balanced body with a silky texture. The structure is defined by very low citric acidity and a total absence of bitterness, the result of a low concentration of bitter chlorogenic acids.
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Aromatic SpectrumAn architecture built around notes of roasted hazelnut and dark chocolate. The bouquet is completed by light floral nuances and a malted persistence at the end of tasting.
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StabilityA linear, consistent taste profile, offering great clarity of flavors that never saturate the palate.
Brewing Parameters
Extraction: Filter methods (V60, Chemex) recommended to isolate the floral notes, or siphon for a complete expression of the oils and body.
Protocol: A target infusion temperature of 92°C with low-mineral water. Too high a mineral content would mask the subtlety of the hazelnut aromas.
Storage: Store in an airtight container at a constant room temperature (20°C). The bean's molecular integrity is maintained by avoiding direct exposure to oxygen and UV rays.
