Jamaica Blue Mountain

FAMILY:
Rubiaceae

GENUS:
Coffea

SPECIES:
Arabica

VARIETY:
Blue M.

PROVENANCE:
Slopes of the Blue Mountains. Northeastern area of the island. More specifically, north of the capital city of Kingston.

ALTITUDE:
1200-1800 m. asl.

CRIVEL:
17

HARVESTING TIME:
August-September. Handpicking Method (by hand)

PREPARATION:
By wet route with fermentation. It is then exposed to the sun for drying. A washed coffee is obtained. It is considered the best coffee in the world. The plantations enjoy a climate characterized by regular rainfall, fog and sunshine; they abut the mountain range of the same name. The pedoclimatic environment allows the fruit a slow maturity of about 10 months. Packaged in barrels, 90 percent of production is demanded by the Japanese market.

DESCRIPTION:
Fine-textured hazel cream with ebony streaks and reddish highlights. Intense, heady aroma with a complexity of scents that are difficult to identify. Medium intense acidity very elegant with not much body. By retrospect, one perceives precisely this “Polyhedral” personality in which nothing seems to soar, confirming a unique “liquoriness” and tactile and flavor balance. Tobacco, vanilla, rum…