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Widely considered to be one of the worlds best, if not the best, coffees, Jamaican Blue Mountain is a rich, smooth roast. This aromatic and flavorful coffee has to be experienced to be believed.

The Beginning of Jamaica’s Coffee Trade
The history of Jamaican Blue Mountain Coffee is just as rich and interesting as the coffee itself. According to one legend, King Louis XV of France sent three coffee plants to French colony Martinique around 1723. Just one of the three plants survived, and this particular coffee plant was given to Sir Nicholas Lawes, a former Jamaican Governor, approximately five years later. Once this coffee plant arrived on Jamaican soil, a coffee crop was quickly established thanks to soil rich in nitrogen, potash, and phosphorous. Less than ten years later, coffee exportation had already begun. More than 600 coffee plantations had been established by the early nineteenth century.

It is believed that all of the coffee plants grown in Jamaica today are descendents of that single plant, of the Arabica typica variety, that arrived in Jamaica from France, via the island of Martinique.

The Blue Mountains Factor-why does that Coffee Taste so Good?
The fantastic Blue Mountain taste is achieved by a combination of three different factors: altitude, a special kind of rich, nutrient-laden soil called volcanic soil, and the treatment processes undergone by the beans once they are harvested.

The hub of Jamaican Blue Mountain Coffee production is, of course, Jamaica’s Blue Mountains, a magnificent mountain range that rises more than seven thousand feet above sea level. The high altitude, dense cloud cover, and low annual rainfall of the region all serve to slow down the maturation rate of the coffee crop. In this region, crops take up to ten months to mature, whereas in most other parts of the world, the average time taken is five to six months. The longer maturation time produces beans that are larger and have a more concentrated and complex flavor.
Like every other mountain in the islands of the Caribbean, Jamaica’s Blue Mountains are the peaks of extinct volcanoes. Throughout centuries of eruptions, the soil created on the peaks of the Blue Mountains has become extremely nutrient-rich due to the decomposition of plant life, and the deposition of accumulated biomass. This extraordinarily rich soil is an important ingredient in producing the exceptional quality coffee beans that go into every cup of Jamaican Blue Mountain Coffee.

How to Best Enjoy Jamaican Blue Mountain Coffee
Once you have made the effort to purchase one of the very best coffees in the world.


it would be almost criminal if you did not ensure that your coffee is properly stored and brewed!
Storing your coffee properly requires that it be sealed in an airtight container, away from any foods with strong odors or flavors, such as curry powder and other spices. Refrigeration in an airtight container is the ideal way to store ground beans.
You can keep your coffee tasting great by cleaning your coffee pot immediately following each use. Never use detergent or other cleaners in your coffee pot, this can affect the taste. Simply empty the pot, brush and rinse thoroughly with hot water. Additionally, give the pot a rinse with hot water before making a fresh batch of Jamaican Blue Mountain Coffee, and enjoy.

An Italian note
The taste of Jamaica Blue Mountain in Italy typically occurs at the bar, with an espresso machine, and is often a disappointing experience. The reason is often that the italian coffee drinker enjoys the scent and the wonderful aroma of this type of coffee, but he find it deficient in terms of body and strength, which rarely accompanies washed arabica coffee like this and that is so important for the italian taste.
The Jamaica so could be perfect if tasted at home, simply prepared with the a Moka machine; or (what I’m saying!) blended. There are very few blends in italy including JBM, but there are.
A note to close: 90% of the production of Jamaica Blue Mountain, according to recent estimates, is sold on the market Japanese.

The Jamaican Blue Mountain coffee is present in the Mokaflor line in 125 and 250 gr. airtight cans. His taste and slight acidity is perfect for the American coffee. In the Italian world of coffee we can use it a for a little longer, delicate and scented Espresso.
Moreover, an exclusive blend 100% arabica with Jamaica Blue Mountain has been recently realized by Chiaroscuro. A real espresso gourmet!

Source by Stephanie Larkin
Notes by Gabriele Cortopassi. Espresso Academy trainer, Florence. Italy

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